Here on the ranch, life moves with the seasons. We rise with the sun, dig our hands into the soil, and tend to the groves that have sustained our family for generations. Our trees aren’t just crops—they’re part of our story, our legacy, and our promise to care for the land through regenerative farming practices that give back more than they take.

Every bottle of our early harvest's extra virgin olive oil and every drop of our small-batch balsamic vinegar is born from this love for the land. And every recipe we share carries a little bit of that love, too.

This Mother’s Day, we dreamed up a recipe that invites kids and parents to team up in the kitchen to make Mom for her special day!

Enter the Blueberry Balsamic Muffin! With juicy berries, a kiss of balsamic, and the warmth of olive oil, these muffins are balanced, thoughtful, and deeply satisfying—just like the kind of meals made for making memories.

Our classic, seven-year-aged, thick and rich balsamic vinegar adds a brightness that frames the fruity flavors. Instead of butter, we use our hand-pressed olive oil—full of flavor, healthy polyphenols, and moist, tender crumbs.

More importantly, these ingredients are symbols of care, of time, of land tended lovingly.
What better way to say “thank you, Mom” than with a muffin that tells a story?

Blueberry Balsamic Muffins (Kid-Approved!)

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/4 cup unsalted butter (melted, slightly cooled)
• 1/4 cup oil Picual Limited Reserve or Arbequina Kitchen Staple EVOO
• 1 cup granulated sugar
• 3/4 cup milk
• 1/3 cup sour cream
• 2 Tbsp Classic Red Balsamic Vinegar
• 2 large eggs room temperature
• 2 tsp vanilla extract
• 2 cups fresh blueberries

Crumb Topping:

• 4 tbsp all purpose flour
• 4 tbsp granulated sugar
• 2 tbsp unsalted butter room temperature

• 1 tbsp fresh lemon zest

Instructions:

Dads: read aloud, let the kids measure, and be okay with a little mess. That’s the fun of it.

1. Preheat the oven to 400°F. Line a muffin pan with 12 paper liners.

2. In a large bowl, whisk together the flour, baking powder, and salt (related to the main muffin ingredient, not for the crumble top. Set aside.

3. In a medium bowl, whisk together the melted butter, oil, sugar, milk, sour cream, eggs, vanilla, and those two magical tablespoons of balsamic vinegar. 

4. Pour the wet ingredients into the dry. Then fold the ingredients gently together—just until combined. Don’t overmix (tell the kids the batter should look a little lumpy—like a good adventure, it’s not always perfectly smooth).

5. Gently fold in the blueberries.

6. Fill the muffin liners 3/4 of the way full. Set aside.

7. Make the crumble by mixing together all the crumble ingredients with a fork, in a third bowl, until combined.

8. In a bowl, mix together all the ingredients for the crumb topping with a fork until combined.
   
   
9. Bake for roughly 20 minutes. Check if they are finished by using the toothpick test.
   
   

10. Cool on a wire rack for 5-10 minutes(if you can wait that long).
    

🍽️ Serving Suggestions

Serve warm, with a drizzle of honey. Better yet—enjoy them out in the garden, under the same sky that watches over our olive trees.