These Olive Oil Lemon Blueberry Muffins 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 banana bread or these lemon blueberry muffins on hand when I need to eat something fast and dash out the door!
Olive oil muffins
If you didn’t know, I’m a HUGE fan of baking with olive oil. Butter is wonderful and delicious and I adore it, too. But when it comes baking, olive oil cakes, cookies and treats are equally delicious. Olive oils come in different kinds of flavor profiles, from mild and butter to pungent and peppery.
The flavor of olive oil you choose will come out in whatever you bake. For cakes, I prefer using a mild and buttery oil. But for a gingerbread olive oil cookie or for a savory olive rosemary bread, I choose a peppery olive oil. You can even use a flavored oil, one infused with lemons or oranges, to bring out even more flavor in your olive oil cake.
For these blueberry muffins, I chose a simple plain olive oil, but you could easily use a lemon infused olive oil to add even more lemony goodness.
Fresh versus frozen blueberries
I made blueberry muffins from the box mix many times when I was growing up, so I suppose there is something special about a lovely muffin bursting with these blue juicy jewels. And back then, I was happy with those tiny canned blueberries baked in.
I won’t lie, fresh is best. There is something special and delicious about fresh blueberries that make these muffins sing. Can you use frozen blueberries? Of course!
If you are using frozen blueberries to make blueberry muffins be sure to thaw the berries completely and discard the extra juice.
Why add yogurt to blueberry muffin batter?
Not only do I love baking with extra virgin olive oil, I also love baking with yogurt! If you are unfamiliar with baking with yogurt, let me explain why I love it. Maybe you are familiar with baking with buttermilk, like buttermilk pancakes, buttermilk biscuits and buttermilk cake?
Yogurt, like buttermilk, is acidic – especially Greek yogurt. The acid in both buttermilk and yogurt helps the leavening and create a light and fluffy dessert. I love baking with yogurt so much that I stopped using buttermilk completely.
And the yogurt baked in these lemon blueberry muffins means you are biting into a really moist and fluffy treat!
Why dust blueberries with flour
Have you ever baked blueberry muffins and had all of your berries sink to the bottom of the pan? Well, berries are heavy and they sink as they bake and release their juices. But there is a trick to keeping them afloat in the muffin.
By dusting the blueberries with a little bit of flour, the berries will absorb some of the its own liquid, making them less likely to sink. Supposedly. But berries sink in thin batter and this particular batter is definitely not thin. Your berries won’t sink in this recipe.
How long will homemade muffins last?
This recipe makes about 12 blueberry muffins. Of course, when they are just out of the oven and warm my kids show up from the depths of their room to steal a berry packed treat. Needless to stay, they don’t last long in my house because we eat them so quickly!
If you keep your freshly baked muffins in a resealable bag or container, they will last for about 1 to 2 days at normal room temperature. We’re not talking about a warm summer day, okay? They will keep well in the refrigerator for about 1 week in the fridge when stored the same way.
So bake them up and keep them on hand for those busy days when you need a little delicious pick-me-up!
More lemon blueberry recipes
- 1 cup blueberries
- 2 tsp all-purpose flour
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup extra virgin olive oil
- 1/2 cup granulated sugar
- 1/4 cup lemon juice
- Grated zest from 1 lemon
- 1/4 tsp vanilla extract
- 1/4 cup yogurt
- 2 eggs, large
- 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 tsp 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.
Serving Suggestions: You can also try it with orange juice and orange zest!