Blueberry Muffins With Olive Oil, Yogurt and Streusel Topping

Blueberry Muffins With Olive Oil, Yogurt and Streusel Topping – moist and fluffy with blueberry flavor, perfect for breakfast of an afternoon snack.

It is almost summer and I am obsessed with blueberries.

This is why I had to share these Blueberry Muffins With Olive Oil, Yogurt and Streusel Topping.

I like to eat them fresh, make smoothies or make blueberry muffins or blueberry coffee cake.

Original recipe posted in August 2014. Photos updated in May 2018.

This time I made blueberry muffins with olive oil, yogurt and streusel topping.

The recipe I used is adapted from Letthebakingbeginblog.com and I love the way these muffins turned out.

If you are a foodie like me, Marina’s blog Letthebakingbeginblog.com is worth checking out, she has some amazing recipes and detailed pictures.

Making these blueberry muffins with olive oil  and yogurt creates a moist  cake like crumb and blueberries are full of antioxidants.

I used frozen blueberries for this recipe, since folding them into the batter is much easier (they don’t bleed) and I feel more confident baking blueberry muffins with frozen blueberries.

To be honest I love streusel topping, but I rarely make muffins and coffee cakes with it.

After seeing this recipe for blueberry muffins I knew I can not skip it and I’m glad I did not, it brought to these muffins extra crunch and flavor.

For those of you who are not very excited about the recipe and are trying to reduce eating sweets, I completely understand.

I tried to reduce the sugar in this recipe and using olive oil and yogurt makes them a little healthier than other muffins.

5 from 1 vote

Blueberry Muffins With Olive Oil, Yogurt and Streusel Topping

By Lyubomira L

Flavorful blueberry muffins with olive oil, yogurt and streusel topping. Easy to make, great for breakfast and coffee.

Prep: 10 minutes mins

Cook: 25 minutes mins

Total: 35 minutes mins

Servings: 24

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Ingredients 

1x2x3x

• ▢ 3 cups flour
• ▢ 1 tsp baking powder
• ▢ 1 tsp baking soda
• ▢ 1/2 tsp salt
• ▢ 1 cup olive oil, (vegetable oil)
• ▢ 1 1/4 cup sugar
• ▢ 2 eggs
• ▢ 1 cup plain yogurt, (I used Greek yogurt)
• ▢ 2 tbsp fresh lemon juice
• ▢ 1 tsp vanilla extract
• ▢ 2 cups frozen blueberries, (unthawed) and 2 tbsp flour to toss them
• ▢ Streusel topping:
• ▢ 5 tbsp cold butter
• ▢ 3/4 cup flour
• ▢ 1/2 cup sugar

Instructions 

• Preheat oven to 425 F. Prepare muffin tin with cupcake liners.
• Prepare streusel topping by combining butter, sugar and flour in a food processor and process until crumbs are formed. Keep refrigerated until needed.
• In the bowl of an electric mixer combine eggs and sugar and mix until smooth. Add olive oil and mix on medium speed for 2 more minutes.
• Add yogurt, lemon juice and vanilla. Stir until smooth.
• In a separate bowl whisk together the dry ingredients – flour, salt, baking soda and baking powder and add them to the mixture. Using a minimal amount of stokes fold everything together.
• Toss frozen blueberries in 2 tbsp flour until evenly coated. Fold blueberries into the batter.
• Using an ice cream scoop fill cupcake liners until almost full. Sprinkle 2 tbsp streusel topping over each muffin.
• Bake at 425 F for 5 minutes (so muffins can rise), then reduce temperature to 350 F and bake for 20-25 more minutes.
• Remove from oven and place on cooling rack to cool completely.
• Store in an air tight container at room temperature (or refrigerate) for 3 days.

Nutrition

Calories: 176kcal, Carbohydrates: 31g, Protein: 2g, Fat: 4g, Saturated Fat: 2g, Cholesterol: 21mg, Sodium: 132mg, Potassium: 72mg, Sugar: 16g, Vitamin A: 110IU, Vitamin C: 1.7mg, Calcium: 28mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

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