Olive Oil Blueberry Muffins

5 from 2 votes

Olive Oil Blueberry Muffins

These Olive Oil Blueberry Muffins are moist and fluffy, full of fresh bursting blueberries with tall domed bakery-style tops sprinkled with sugar. They are made with extra virgin olive oil rather than butter or canola oil, and they're lower in sugar than typical muffins.

Prep Time10

Cook Time22

Total Time32

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 205kcal

Author: Lauren Skardal

Ingredients

¾ cup whole milk 170g
½ cup extra virgin olive oil 100g
2 large eggs 100g
1 teaspoon vanilla extract
1½ cups flour 210g
½ cup granulated sugar 100g
3 tsps baking powder
½ teaspoon salt
2 cups fresh blueberries 300g
turbinado sugar optional for sprinkling

Instructions

Preheat the oven to 425°F. Line a muffin pan with paper liners.
In a medium bowl, combine the whole milk, extra virgin olive oil, eggs, and vanilla extract.
In a separate large bowl, combine the flour, granulated sugar, baking powder, and salt.
Add the wet ingredients to the dry ingredients and gently mix until just combined. Mix as little as possible while ensuring that all of the dry ingredients are combined. Add the blueberries and very gently combine.
Divide the batter equally among the 12 muffin cups. Sprinkle with turbinado sugar.
Place in the oven and immediately reduce the temperature to 350°F degrees. Bake for 22-24 minutes.

Notes

Olive Oil: Use extra virgin olive oil. If you want to use olive oil as a replacement for vegetable or canola oil, but do not want a strong olive oil taste, pick an extra virgin olive oil that is fairly neutral in flavor. If you want that herby note of the olive oil to shine through, pick an olive oil that you love, such as one that you like to dip bread in.
Don't Overmix: To make light and fluffy muffins with a tender crumb, do not overmix the batter. It is best to make these muffins by hand rather than with a mixer. Mixing too much develops gluten, which is great for a chewy pizza crust, but not great for a tender muffin.
Use an Ice Cream Scoop: Fill the muffin cups using an ice cream scoop. It's the easiest way to divide the batter and prevent the batter from spilling on the muffin pan itself.
Fill to the Top: Line the muffin pan with cupcake liners and fill each one to the top. This will give you a nice tall muffin.
High Heat: Heat activates the baking powder, which acts as a leavening agent. For extra-tall muffins, preheat the oven to 425°F. Ensure it is fully preheated, which may take 15-30 minutes longer than what the oven indicates. Place the muffins in the oven, then immediately drop the temperature to 350°F. You could bake the muffins for 5 minutes at the higher temperature, but more often than not, I forget to drop the temperature if I don't do it right away and end up overbaking the muffins.

Nutrition