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!
Servings 12 muffins
Ingredients
- 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
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
