Blueberry Muffins
2 c. all purpose flour
2 t. baking powder
½ t. baking soda
½ t. Himalayan sea salt (available at The Tasteful Olive)
1 c. granulated sugar
4 large eggs
1 t. Kitch’s Killa Vanilla (available at The Tasteful Olive)
3 T. The Tasteful Olive Blueberry dark balsamic vinegar
2 T. milk or half and half
¾ c. The Tasteful Olive Herbes de Provence infused extra virgin olive oil
2 c. frozen blueberries
Preheat the oven to 350. Line a muffin tin with paper liners or spray with cooking spray and set aside.
In a large bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
Using a handheld mixer, beat the sugar, eggs, and vanilla on high until frothy, pale, and creamy, for 2-3 minutes. Add the balsamic and milk or half and half and continue to beat for 1 minute. Switch the mixer off and slowly drizzle in the olive oil. Use a wooden spoon or a spatula to gently fold it into the flour mixture until just combined. Add the blueberries and stir gently to combine. Fill the muffin cups three-quarters full. Bake for 20 minutes, or until a toothpick inserted in the center of the muffin comes out clean.
Makes 12-16 muffins
