Lemon-Blueberry Muffins with Calivirgin Lusty Lemon Olive Oil

Makes 12 muffins

• 2 cups blueberries, thawed if frozen, divided
• 3/4 cup sugar, plus 1 teaspoon
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 large eggs
• 4 tablespoons butter, melted and cooled slightly
• 1/4 cup Calivirgin Lusty Lemon Olive Oil
• 3/4 cup milk

1. Heat oven to 400 degrees and grease standard muffin tin or line with papers. Combine 1 cup blueberries with 1 teaspoon sugar in small saucepan. Bring to a simmer over medium heat and cook, smashing with the back of a spoon, until broken down and reduced to about 1/4 cup. Cool to room temperature.
2. Combine flour, baking powder, and salt in a large bowl. Whisk remaining 3/4 cup sugar and eggs in a medium bowl until homogenized. Slowly add butter and olive oil, whisking until combined. Whisk in milk until combined. Gently fold wet ingredients and remaining 1 cup blueberries into flour mixture just until moistened. 
3. Divide batter equally among prepared muffin cups. Spoon a teaspoon of cooked berry mixture into center of each muffin. Using a skewer, gently swirl berry mixture into batter. 
4. Bake until golden and just firm, about 18-20 minutes.

Recipe Courtesy of Charlotte Abrams