Lemon Blueberry Muffins

Directions

• Adjust your oven rack to the center position. Preheat oven to 375.
  Line a 12-muffin pan with paper liners. Drizzle cups with AOOC Lemon Olive Oil.
• Add the flour to a medium mixing bowl (reserve 1 Tbsp of flour for later). Add the baking powder and salt to the bowl. Whisk these three ingredients together well then set bowl aside.
• Rinse and drain your blueberries. Pat gently with a paper towel to remove excess water.
• Add blueberries, drizzle of AOOC Blueberry Balsamic and reserved tablespoon of flour to a different bowl and toss until blueberries are well coated with flour. Set aside. (This step helps keep the blueberries from all falling to the bottom of your batter!!)
• Using the paddle attachment of your stand mixer, cream butter and sugar until light and fluffy- at least 2 minutes. Add vanilla, lemon juice and lemon zest to the bowl and mix.
• *Add egg one by one, mixing well after each addition!
• Begin adding 1/3 of the flour mixture to the wet ingredients. Mix on low speed until just combined. (Don’t over mix – it will create a dense batter!)
• Add sour cream and mix again. Add more flour and mix until incorporated. Add milk and mix again. Add remaining dry ingredients and blend until incorporated.
• Remove the mixing bowl from the stand mixer. With a rubber spatula, manually fold the floured blueberries into the batter.
• Divide batter evenly between the 12 muffin cups- filling all the way to the top.
• Sprinkle 1/2 teaspoon of white sanding sugar on top of each muffin.
• Bake for about 25 minutes or until the muffin crowns are light golden brown and a toothpick comes out clean. (allow muffins to cool completely while still in pan. Remove when cool.)
• Drizzle top with Blueberry Balsamic right before eating! Enjoy!