Olive Oil Blueberry Muffins made with Temecula Olive Oil Company extra virgin olive oil for a healthy & delicious bite! We like using our Olivum Late Harvest extra virgin olive oil, but try this recipe with our D’Luscious Lemon Olive Oil or our Fresh Blood Orange Olive Oil for another layer of fantastic fresh flavor!
Equipment
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Muffin Pan
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Large Bowl
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Electric Hand Mixer
Ingredients
- 1/3 cup extra-virgin olive oil
- 1/3 cup brown sugar
- 2Â large eggs
- 1 cup Greek yogurt
- 1/2 tablespoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup whole wheat flour
- 1 1/2 cups all-purpose flour
- 1 1/2 cups blueberries fresh or frozen
- turbinado sugar for sprinkling on top, optional
Instructions
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Preheat your oven to 400 degrees F and line a 12-cup muffin pan with liners (or grease with oil or butter).
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In a large bowl, add the olive oil (1/3 cup), brown sugar (1/3 cup), two eggs, Greek yogurt (1 cup), vanilla extract (1/2 tablespoon), cinnamon (1/2 teaspoon), kosher salt (1/2 teaspoon), baking powder (1 teaspoon), and baking soda (1 teaspoon). Mix together with a whisk or electric mixer for a minute or two, until everything is very well combined.
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Add the whole wheat flour (1/2 cup) and all-purpose flour (1.5 cups) to the bowl. Mix with a wooden spoon until just combined (do not overmix).
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Fold in the blueberries (1.5 cups).
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Add batter to prepared muffin pan. I like to use a large cookie/ice cream scoop for this so they’re even.
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Sprinkle tops of muffins with turbinado sugar, if desired.
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Bake at 400 degrees F for 20-25 minutes, checking to see if they are done by inserting a toothpick in the center of a muffin (if it comes out clean, they’re done).
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Allow muffins to cool for at least 5 minutes before eating.