Friday, September 4, 2015

Olive Oil Blueberry Muffins

These muffins are ready in under 30 minutes, and are mildly sweet and moist!  We prefer using the fresh blueberries but frozen will do in a pinch.

Prep 10 mins
Olive Oil Blueberry Muffins
Cook 15 mins
Yield 18 muffins

  • 1/4 cup + 2 Tbsp. STAR Extra Light Olive Oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • 1⁄4 teaspoon salt
  • 2 cups all-purpose flour
  • 1⁄2 cup milk
  • 2 1⁄2 cups fresh or frozen blueberries


Heat oven to 375° and line 18 regular-size muffin cups with baking cup liner.

In bowl, mix STAR Extra Light Olive Oil and sugar. Add eggs one at a time, beating after each. Then beat in vanilla, baking powder and salt. With spoon, fold in half of flour then half of milk into batter; repeat. Fold in blueberries.

Spoon into muffin cups and bake 15 to 20 minutes, until golden brown and springy to touch.


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