It’s been a ‘Muffin Morning’!
Not overly sweet, it’s an easy recipe for some fresh morning muffins. (fresh or frozen blueberries will work)


3 Tbsp Eureka Lemon Olive Oil, + 1 tsp
3/4 cup all-purpose flour
2 tsp baking powder
1/2 cup yellow cornmeal, + 1 Tbsp
1/3 cup white sugar (1/2 cup if you want a sweeter muffin)
Pinch of salt
1 Tbsp freshly grated lemon zest, + 1 tsp
1 Tbsp Sicilian Lemon White Balsamic
1/2 cup whole milk
1 large egg
1/2 cup blueberries
1 Tbsp brown sugar


Preheat oven to 375°F. and line nine 1/3-cup muffin cups with paper liners. (or use a silicone muffin tray).
In a large bowl sift together flour and baking powder and whisk in cornmeal, 1/3 cup sugar, lemon zest, and a pinch of salt. In a separate bowl whisk together 3 Tbsp Lemon Olive Oil, milk, Sicilian Lemon White Balsamic, egg and add to flour mixture stirring until just combined. Fold in blueberries.
Divide batter evenly in NINE muffin cups (for a smallish muffin) and drop a few blueberries into tops of muffins.
In a small bowl, combine the remaining Olive Oil, cornmeal, lemon zest, and brown sugar, stir together and sprinkle evenly over the 9 muffins.
Bake on middle rack for about 20 minutes, or until tops are golden and a tester comes out clean. Remove muffins from cups and cool on a rack.
Muffins keep in an airtight container at room temperature 2 days.