Blueberry-Olive Oil Muffins

These wholesome muffins are incredibly moist and tender.

Prep Time:  15  minutes |  Cook Time:  25 minutes |  Total Time:  40 minutes |  Yields:  16 muffins

Ingredients:

• Carlini  Cooking Spray
• 2 cups  Baker's Corner  All Purpose Flour
• 1 1/2 teaspoons  Baker's Corner  Baking Powder*
• 1/2 teaspoon  Baker's Corner  Baking Soda
• 1/3 cup  Baker's Corner  Granulated Sugar
• 1/2 teaspoon  Stonemill  Iodized Salt
• 2  Goldhen  Large Eggs
• 1 1/4 cups  Fit & Active  Plain Nonfat Yogurt
• 1/2 cup  Carlini  Extra Virgin Olive Oil
• 1 lemon, zested
• 1 1/2 cups  Season's Choice  Frozen Blueberries
• 3-4 tablespoons  Baker's Corner  Brown Sugar

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Directions:

1. Preheat oven to 375°. Coat muffin pans with cooking spray or fill with muffin liners.
2. In a large bowl, combine flour, baking powder, baking soda, sugar and salt.
3. In a medium bowl, whisk together the eggs, yogurt, olive oil and lemon zest. Add wet ingredients to dry ingredients, stir until just combined. Gently fold frozen blueberries into batter.
4. Spoon batter into prepared muffin pans. Sprinkle muffins evenly with brown sugar.
5. Bake for 20-25 minutes or until golden brown and baked through when tested with a toothpick.

Tip: Adding blueberries directly from the freezer to the batter will prevent the color from bleeding into your muffins.

Recipe courtesy of Chef Kates, ALDI Test Kitchen