Blueberry - Lemon Muffins
For the muffins:
3/4 Cup milk at room temperature
1/4 Cup Seasons Lemon Fused Extra Virgin Olive Oil
2 Tbsp. Seasons Blueberry Balsamic
1 large egg at room temperature, lightly beaten
1 Tsp. lemon zest
1 Tsp. Vanilla extract
2 Cups all-purpose flour, sifted
1/2 Cup granulated sugar
2 Tsp. baking powder
1/4 Tsp. Seasons Fleur de Sel (French Sea Salt)
1½ Cups. fresh blueberries, rinsed
1 Tbsp. flour
For the Crumble Topping:
1/4 Cup all-purpose flour
1/4 Cup sugar
1/4 Tsp. ground cinnamon
2 Tbsp. cold butter, diced
Preheat the oven to 400°F. Line 12 muffin cups with paper liners and set aside.
To make the crumble topping, combine the flour, sugar, and cinnamon in a small bowl; whisk to blend. Add in the butter and cut into the dry ingredients with a fork until the mixture is coarse and crumbly. Transfer to the refrigerator until ready to use.
To make the muffins, mix egg, lemon fused olive oil, blueberry balsamic, vanilla extract and lemon zest in a small bowl. Pour the egg mixture into the milk and whisk to combine.
In a large bowl, whisk the flour, sugar, baking powder and salt. Make a well in the center of the flour and pour the wet ingredients into the well and stir until just combined. It will look lumpy and that’s okay. Do not over mix.
In a sieve (set over the kitchen sink), toss the blueberries with one Tbsp flour. Make sure that the blueberries are well coated in flour (shake off any excess flour), and fold into the batter.
Divide the batter evenly between the prepared muffin liners, filling them about 3/4 of the way full. Sprinkle the crumble mixture evenly on top of each muffin
Bake for about 20 – 25 minutes, or until golden brown. Let cool in the pan for 5 minutes, then transfer to a wire rack and let cool completely.