Blueberry Balsamic Muffins
A honey balsamic vinegar reduction is mixed directly into the batter for these Blueberry Balsamic Muffins, resulting in a sweet burst of juicy blueberry flavor. Top with a brown sugar, oat, and pecan streusel mix, and you’ll have yourself a muffin that is just totally unforgettable. Yields 16 muffins
Servings Prep Time
16muffins 10minutes
Cook Time
18-20minutes
Servings Prep Time
16muffins 10minutes
Cook Time
18-20minutes
Ingredients
Balsamic Vinegar Reduction
Blueberry Balsamic Muffins
Streusel Topping
Instructions
Honey Balsamic Reduction
  1. In a small saucepan, stir together the balsamic vinegar, honey, black pepper, and 1/4 tsp cinnamon powder. Place on the stovetop over medium high heat and allow to come to a boil, stirring until the honey has melted and the cinnamon has dissolved into the liquid. After reaching a boil, lower the stovetop to low or medium-low and allow the vinegar to simmer for 5-6 minutes, until reduced and slightly syrupy. (You should be left with about 1/3 cup of liquid when it’s ready). Set aside to cool.
Blueberry Balsamic Muffins
  1. Arrange a baking rack in the middle of the oven and preheat the oven to 400°F. Line a full-sized muffin tin (12 count) with liners or coat with nonstick spray. Set aside.
  2. In a medium bowl, toss your rinsed blueberries with 1/4 cup flour, until they are evenly coated. Set aside.
  3. In a large bowl, whisk together the all purpose flour, almond flour, rolled oats, granulated sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
  4. In a medium bowl or a large measuring cup, whisk together the vegetable oil, non-fat plain Greek yogurt, milk, eggs, and vanilla extract until fully combined. Pour the wet ingredients into the large bowl over the dry ingredients. Add in the balsamic reduction making sure to get the thick syrup coating the bottom of the pan, and using a wooden spoon, stir until the batter begins to come together, leaving just a few clumps or bits of flour visible. Fold in the floured blueberries.
  5. Spoon the batter into the prepared muffin cups, filling to the top. Set aside while you prepare the streusel topping.
  6. Make the Streusel Topping: In a small bowl, whisk together the toasted chopped pecans, brown sugar, 1/4 cup almond flour, and 1/4 cup rolled oats.
  7. Top each muffin with a bit of the streusel topping then bake. Allow the muffins to bake for 18-20 minutes, until the tops look set and a toothpick inserted in the middle comes out clean or with just a few crumbs. Allow the muffins to cool in the pan for about ten minutes before removing and transferring to a wire rack to finish cooling.

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