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 SOOC 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 SOOC 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)
Into 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 SOOC Eureka Lemon Olive Oil, milk, SOOC 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 SOOC Olive Oil, cornmeal, lemon zest, and brown sugar, stir together and sprinkle evenly over the 9 muffins. Bake in middle of oven 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.