Blueberry Muffins

Ingredients:

Topping:

1/2 cup packed light brown sugar

1/2 cup chopped walnuts (or pecans)

1 tsp ground cinnamon

Muffins:

1 3/4 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 tsp Vanilla Bean Sea Salt

1/4 cup + 2 tbsp Blueberry EVOO

1/2 cup granulated sugar

1/4 cup packed light brown sugar

1/2 cup sour cream or yogurt, at room

temp

2 large eggs, at room temp

11/2 tsp pure vanilla extract

1/4 cup milk, at room temperature

11/2 cups fresh or frozen blueberries

Directions:

1. For the topping: In a small bowl, mix all of the topping ingredients together. Set aside.

2. For the muffins: Whisk the flour, baking soda, baking powder, and salt together in a large bowl. Set aside.

3. Using a handheld or stand mixer fitted with a paddle attachment, beat the evoo, granulated sugar, and brown sugar together on medium-high speed until smooth and creamy, about 3 minutes.

4. Add the sour cream, eggs, and vanilla extract, and beat on medium speed until combined. Add in the dry ingredients and beat on low speed until almost combined. Add the milk and beat on low speed until combined. Batter is thick and creamy. Fold in the blueberries.

5. Spoon the batter into liners, filling them all the way to the top. Spoon brown sugar topping on each, gently pressing it down into the surface so it sticks. Bake for 5 minutes at 425°F and then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16–19 minutes or until a toothpick inserted in the center comes out clean.

6. Allow the muffins to cool for 5–10 minutes in the pan set on a cooling rack, then transfer the muffins directly to the rack to continue cooling.