Lemon Blueberry Muffins with Olive Oil

These Lemon Blueberry Muffins are made with olive oil yet are moist and not too sweet. The addition of lemon make them tangy and refreshing!

Whether we are rushing in the morning to get ready for school or rushing out over the weekend for day of volleyball or scouting, sometimes eating breakfast is HARD! The same thing goes when you are running in and out the house getting one kid to their music lesson and the other kid to a soccer practice.

Sometimes you must want something to grab and go and eat on the run. I confess that I have a severe sweet tooth. And I am a huge fan of muffins and scones.

I love having a batch of whole wheat banana bread or these lemon blueberry muffins on hand when I need to eat something fast and dash out the door!

Laura says :

Why this recipe works

• Family friendly: I sneak in some whole wheat flour in these muffins for extra nutrition and no one will notice what’s in there!
• Simple: These muffins are quick and easy to whip up, even if you have only a bowl and a whisk!
• Texture: I baked these blueberry muffins with extra virgin olive oil instead of butter. Ever since I wrote my olive oil cookbook, I almost exclusively bake with olive oil. You still end up with a very moist and tender quick bread.
• Flavor: I packed these muffins with fresh blueberries, and they have a mild lemony flavor from the lemon juice and zest. It is an AWESOME pairing and they are incredible in these fluffy muffins.

Ingredients you need

• Blueberries: I prefer to use fresh blueberries as they are big are full of flavor. You can use frozen, but be sure to thaw them completely and discard any juice.
• Flours: I bake these muffins in a combination of all purpose and whole wheat flour to add some extra whole grain goodness into them.
• Extra Virgin Olive Oil: I bake almost exclusively with olive oil. Choose a mild flavored oil and NOT a peppery one. You can also use a lemon infused olive oil for more lemony flavor.
• Lemon: You will use the zest and Juice from a lemon. You can also use oranges, too.
• Yogurt: Baking with yogurt yields a very moist muffin. If you do not have plain yogurt, use sour cream.
• Eggs: When it comes to baking, it is standard to use large eggs.
• Pantry Staples: Baking powder, salt, granulated sugar, vanilla extract.

Recipe Step-by-Step Instructions

1. Cream sugar. Whip together the oil and sugar until light and fluffy. Mix in lemon juice, lemon zest, vanilla and yogurt until thoroughly combined.
2. Add eggs. Mix in eggs until combined.
3. Add dry ingredients. In another bowl, combine flours, baking powder and salt. Add flour mixture into the wet batter and mix until just combined.
4. Add berries. Coat blueberries with flour then gently fold them into the batter with a rubber scraper.
5. Bake. Divide batter into muffin pan and bake until a toothpick inserted into the center of the muffin comes out clean. Let the muffins rest in the pan for 5 minutes, then turn out onto a cooling rack to cool completely.

Expert Tips and Recipe FAQS

As I said before, I bake almost exclusively with olive oil to make olive oil cakes. You should also try my banana oat muffins, olive oil beet bread or even my blackberry scones with olive oil.

Lemon Blueberry Muffins with Olive Oil

Laura Bashar | Family Spice

These Lemon Blueberry Muffins are made with olive oil yet are moist and not too sweet. The addition of lemon make them tangy and refreshing!

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Muffins & Scones

Cuisine American

Servings 12 muffins

Ingredients

  

1x2x3x

• 1 cup blueberries
• 2 teaspoon all-purpose flour
• 1 cup all-purpose flour
• ½ cup whole wheat flour
• 2 teaspoon baking powder
• ½ teaspoon salt
• ⅓ cup extra virgin olive oil
• ½ cup granulated sugar
• ¼ cup lemon juice
• Grated zest from 1 lemon
• ¼ teaspoon vanilla extract
• ¼ cup yogurt
• 2 eggs large

Get Recipe Ingredients

Instructions

 

• Preheat oven to 350ºF and apply non-stick spray to a 12-cup muffin pan.
• In a small bowl mix together the blueberries and 2 teaspoon flour. Set aside.
• In a medium bowl whisk together 1 cup all-purpose flour, whole wheat flour, baking powder and salt. Set aside.
• Using a stand mixer, whisk and cream the olive oil and sugar until light and fluffy.
• Add lemon juice, lemon zest, vanilla and yogurt. Beat until combined.
• Add eggs, one at a time, beating well after each addition.
• Combine flour mixture into the batter.
• Gently fold in blueberry mixture by hand.
• Divide batter evenly into the prepared muffin pan and bake in the oven for 30-40 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
• Let the muffins rest in the pan for 5 minutes, then turn out onto a cooling rack to cool completely.
  

Notes

Serving Suggestions: You can also try it with orange juice and orange zest!

TO STORE: Store blueberry muffins in an airtight container on the countertop at room temperature for 2-3 days. They will keep in the refrigerator for up to one week.

TO FREEZE: You can also freeze muffins. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Nutrition

Serving: 1muffin

Keyword blueberry muffin, lemon blueberry muffin, olive oil muffin

Tried this recipe? Pin it for Later!Be sure to tag @FamilySpice

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback.

You can also follow me on Pinterest, Facebook or Instagram. Sign up for my eMail list, too!