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!
What makes this recipe so great
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.
These blueberry muffins are baked with olive oil. I used a mild flavored oil versus a peppery one. They are super moist because they are baked with yogurt.
I’ve got them packed with fresh blueberries and these muffins have a mild lemony flavor from the lemon juice and zest. Lemons and blueberries are AWESOME together and they are delicious 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.
- Whole Wheat Flour: 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 Zest and Juice:
- 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: All Purpose Flour, Baking Powder, Salt, Granulated Sugar, Vanilla Extract
Recipe Step-by-Step Instructions
1. In a stand mixer or hand mixer combine the oil and sugar together until light and fluffy.
2. Mix in lemon juice, lemon zest, vanilla and yogurt until thoroughly combined.
3. Add eggs one at a time, beating well after each addition.
4. Add flours, baking powder and salt in a bowl and whisk with a fork. Add flour mixture into the wet batter and mix until just combined. Do not over mix or else muffins will be tough.
5. Dust the blueberries with flour until coated. Gently fold in blueberries into the batter with a rubber scraper.
6. Divide batter into a 12-cup muffin pan with paper liners and bake in a 350ºF 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.
Expert Tips and Recipe FAQS
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. They will keep well in the refrigerator for about 1 week in the fridge when stored the same way.
Blueberries are heavy and they sink as they bake and release their juices. 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. Berries WILL sink if your batter is thin. This particular batter is definitely not thin and your berries won’t sink in this recipe.
If you are using frozen blueberries to make blueberry muffins be sure to thaw the berries completely and discard the extra juice. Dust the blueberries with flour and add to the batter.
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.
- 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
- 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.
Serving Suggestions: You can also try it with orange juice and orange zest!
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.
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