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Olive Oil Blueberry Muffins by @breadandbasil

Yields1 Serving

If you're looking to indulge your muffin craving without the guilt and make your mornings more special, these Colavita Olive Oil Blueberry Muffins by @breadandbasil are your perfect match.

Makes 12 muffins

 ¼ cup Colavita Essential Olive Oil
 ¾ cup granulated sugar
 2 large eggs
 ½ cup cup sour cream or yogurt (full fat recommended)
 2 tsp vanilla extract
 ¼ tsp almond extract (optional)
 2 ¼ cups all purpose flour, plus 2 additional tablespoons set aside
 1 ½ tsp teaspoons baking powder
 ½ tsp baking soda
 ½ tsp kosher salt (or ¼ teaspoon if using table salt)
 ½ tsp grated nutmeg (optional)
 2 cups fresh or frozen blueberries
 Coarse sugar for sprinkling (optional)
1

Preheat oven to 425°F and prepare a muffin tin with paper liners.

2

In a large bowl, combine the Colavita Olive Oil, sugar, eggs, sour cream or yogurt, and vanilla and almond extract (if using), and blend using a whisk, electric mixer, or hand mixer until the sugar is dissolved and the mixture looks light and frothy, about 1-2 minutes.

3

In a separate medium bowl, stir the 2 ¼ cups flour, baking powder, baking soda, salt, and nutmeg (if using) until well-combined.

4

Toss the fresh or frozen blueberries in the remaining 2 tablespoons of flour to coat; this helps prevent the berries from sinking during baking.

5

Add the flour to the wet ingredients and fold gently until a few dry streaks remain, then add the blueberries and stir just until everything is distributed evenly. The batter will be quite stiff.

6

Fill each muffin liner ¾ of the way full, and sprinkle with coarse sugar if desired.

7

Bake for 7 minutes at 425°F, then reduce the oven temperature to 375° and continue to bake for an additional 10-13 minutes, or until the muffins are golden and a toothpick inserted in the center muffin comes out clean.

8

Immediately remove the muffins from the pan and cool on a wire rack before serving.