- 3 C All-purpose Flour
- 1 TB Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 C Sugar
- 4 Eggs (large)
- 1 TB Orange Zest
- 3 TB Lucini Cherry Infused Balsamic Vinegar
- 1 C Yogurt (plain)
- 1 C Lucini Extra Virgin Olive Oil
- 1 TB Lucini Lemon Infused Olive Oil
- 1 C Blueberries (fresh)
Adjust the oven rack to the middle-lower part of the oven. Preheat your oven to 375°F. Place paper liners in a standard12-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. Again be careful to beat until just incorporated. 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.
Coat each muffin cup lightly with olive oil using a pastry brush. Distribute the muffin dough equally among the cups. 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.