Blueberry Muffins with Extra Virgin Olive Oil and Orange Zest
Recipe Servings: 12 standard muffins or 24 minature muffins
Recipe Preparation Time: 5 minutes
Recipe Cook Time: 30 minutes
3 cups all-purpose Flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
4 large eggs
Zest from one orange
3 tbsp Lucini® Dark Cherry Balsamico
1 cup plain yogurt
1 cup Lucini® extra virgin olive oil
1 cup fresh blueberries
Adjust the oven rack to the middle-lower part of the oven and preheat to 375°F. Place paper liners in a standard 12-cup muffin pan.
Mix together the flour, baking powder, baking soda, and salt and set aside.
Using an electric mixer beat the sugar, eggs, and zest in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar. Gradually beat in the oil. Beat in one half of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in half of the remaining dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Do not over beat. Fold in the berries. If you are using frozen berries, defrost them first, drain the excess liquid, and then coat them in a light dusting of flour.
Distribute the muffin dough equally among the cups and bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick to make sure the center of the muffins are done. Set on wire rack to cool for 5 minutes. Remove muffins from the tin and serve when still warm.
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