Blueberry Balsamic Muffins

Makes 12 muffins

Ingredients:

½ cup dried blueberries

3 tablespoons Aged Blueberry Balsamic Vinegar

2 cups flour

½ cup sugar

2 teaspoons baking powder

½ teaspoon salt

¼ cup Greek yogurt

¾ cup milk

½ cup Whole Fruit Eureka Lemon EVOO

1 teaspoon lemon zest

1 egg

Directions:

Preheat oven to 375 degrees.  In a small microwave-safe bowl add dried blueberries and Aged Blueberry Balsamic Vinegar.  Microwave for 45 seconds (stopping every 15 seconds to stir).  Remove from microwave and let cool, stirring occasionally.

In a large bowl combine flour, sugar, baking powder, and salt.  Stir to combine and set aside.  In a separate bowl combine yogurt, milk, Whole Fruit Eureka Lemon EVOO, lemon zest and egg.  Set aside.  Carefully drain the dried blueberries (reserving 1 ½ tablespoons of the Aged Blueberry Balsamic Vinegar).  Set aside the drained blueberries.  Stir the reserved vinegar into the milk mixture.  

Add the milk mixture to the flour mixture and stir until almost combined.  Add drained blueberries and stir until blueberries are evenly distributed (do not over stir).  Divide among 12 muffin cups.  Bake for 15-18 minutes or until lightly browned and toothpick inserted into the center comes out clean.  Enjoy!