Yield: 12 standard muffins, 22-24 mini muffins, or 8 large, big-topped muffins
1 1/2 cups all-purpose flour
3/4 cup granulated sugar, plus 1 tablespoon for muffin tops (I like to use turbinado sugar for tops)
1/2 tsp sea or kosher salt. I use Hawaiian Sweet and Salty Salt (Salt- of-the-Earth Sea Salt*)
2 tsp baking powder
1/3 cup Flying Olive Lemon and Butter Extra Virgin Olive Oils, or a Mild Flying Olive Single Varietal of Choice such as Cobrancosa, or Hojiblanca
1 large egg
1/3 cup milk; dairy and non-dairy, either work
1 1/2 tsp vanilla extract
About 1 cup, 6 to 8 ounces, fresh or frozen blueberries (if you use frozen, do not thaw the blueberries)
Heat oven to 400º F. For standard-size muffins, line 12 standard-sized muffin cups with paper liners. For 22-24 mini, use mini liners. For big-topped muffins, line 8 standard-size muffin cups with paper liners and fill the remaining cups with 1 to 2 Tbsp of water to help make sure the muffins bake evenly.
Whisk the flour, sugar, baking powder and salt in a large bowl.
Add 1 Tbsp of Flying Olive Butter Extra Virgin Olive Oil to a 1/3 cup measuring cup. Fill the rest with Flying Olive Eureka Lemon Extra Virgin Olive Oil or use the mild Flying Olive Single Varietal of Choice. Add it to a medium-sized bowl. Beat in the egg. Add the milk and vanilla and whisk to combine.
Add the olive oil/milk mixture to the bowl with flour and sugar then use a fork to gently combine. Do not over mix. Add the blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.
Divide batter between muffin cups. Sprinkle a little sugar on top of each muffin.
Bake the blueberry muffins 15 to 20 minutes or until the tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer muffins to a cooling rack and cool.
Recipe inspired by and adapted from Inspiredtaste.com
Submitted by Barb L.
*Available in the Eastgate Store