Better than coffee shop muffins hot out of the oven in less than 30 minutes? Sign us up! Our version trades the butter for olive oil elevating the taste and creating a super moist texture. Follow our tip below for blueberry success!
Heat oven to 375 degrees F. Line a standard muffin tin with paper liners or lightly coat with olive oil; set aside.
To make the streusel topping, combine sugars, cinnamon, olive oil, and pecans in a small bowl; set aside.
To make the muffins, whisk together the flour, baking powder, and salt in a small bowl; set aside.
In a large bowl, whisk together the olive oil and sugars until sugar begins to dissolve. Whisk in the eggs, buttermilk, and lemon zest until combined. Slowly add the flour mixture and stir to combine. Fold in 1 cup of the blueberries until combined.
Evenly divide batter among the prepared cups (each cup will be about ⅔ full). Evenly distribute and top with remaining ½ cup blueberries and streusel topping.
Bake 17-22 minutes or until a toothpick inserted in center of cupcake comes out clean.