Blueberry - Lemon Muffins
For the muffins
¾ cup milk (room temperature)
¼ cup Seasons Lemon Agrumato Olive Oil
2 Tbsp Seasons Blueberry Balsamic
1 large egg (room temperature, lightly beaten)
1 tsp lemon zest
1 tsp vanilla extract
2 cups all-purpose flour, sifted, plus additional flour to coat berries
½ cup granulated sugar
2 tsp baking powder
¼ tsp Seasons Fleur de Sel (French Sea Salt)
1½ cups fresh blueberries, rinsed
For the crumble topping
¼ cup all-purpose flour
¼ cup sugar
¼ 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 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 agrumato, 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, pour wet ingredients into the well and stir until just combined. It will look lumpy — that’s okay. Do not over mix.
In a sieve, toss the blueberries with one Tbsp flour. Make sure the blueberries are well coated, but shake off any excess flour, and fold into the batter.
Divide the batter evenly between the prepared muffin liners, filling them about ¾ 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.