Blueberry Balsamic Muffins
Sep 17th 2025
If you’ve got a box of blueberry muffin mix (or a favorite from-scratch recipe), you’re 20 minutes away from a batch that tastes like it came from a bakery case. The secret? The Olive Leaf Blueberry Balsamic. A spoonful adds bright berry depth, extra moisture, and a glossy crumb you can’t get from mix alone.
Ingredients
- 1 package blueberry muffin mix (prepare with the ingredients the box calls for)
- 1 Tbsp The Olive Leaf Blueberry Balsamic per 6 muffins (For 12 muffins, use 2 Tbsp.)
- Cinnamon sugar for topping (mix ¼ cup sugar + 1 Tbsp cinnamon)
From-scratch option: Use your favorite blueberry muffin recipe and add 1 Tbsp Blueberry Balsamic for every 6 muffins the recipe yields.
Directions
- Preheat oven to 375°F—about 25°F lower than most boxed mixes call for. Line a muffin tin with papers.
- Mix batter according to the package (or your recipe).
- Stir in the Blueberry Balsamic until just combined—don’t overmix.
- Fill muffin cups ¾ full. Sprinkle each with cinnamon sugar.
- Bake for 12–15 minutes, until the tops spring back and a toothpick comes out clean.
- Cool in the pan 5 minutes, then move to a rack. Serve warm.
Why it works
- Blueberry Balsamic boosts blueberry flavor without making the batter too sweet, and the gentle acidity keeps the crumb tender.
- Lower bake temp = taller, softer muffins with less over-browning.
Make it your way
- Swap the vinegar: Lemon, Raspberry, or Cranberry Pear Balsamic are fantastic.
- Upgrade the fat: Replace vegetable oil with Olive Leaf Butter Olive Oil for a richer crumb.
- Add-ins: Fold in lemon zest, extra blueberries, or a handful of streusel before baking.
Serving ideas
Great with a smear of whipped butter, a drizzle of Balsamic Browned Butter, or your morning coffee.