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.

Blueberry Muffins With Olive Oil, Yogurt and Streusel Topping in a muffin tin

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.

Blueberry muffins with olive oil in a hand

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.

Blueberry Muffins With Olive Oil, Yogurt and Streusel Topping in a silver muffin tin

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

Blueberry Muffins With Olive Oil, Yogurt and Streusel Topping

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

Servings: 24

Blueberry Muffins With Olive Oil, Yogurt and Streusel Topping

Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Flavorful blueberry muffins with olive oil, yogurt and streusel topping. Easy to make, great for breakfast and coffee.
Blueberry Muffins With Olive Oil, Yogurt and Streusel Topping in a muffin tin
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Ingredients

  • 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

  1. Preheat oven to 425 F. Prepare muffin tin with cupcake liners.
  2. Prepare streusel topping by combining butter, sugar and flour in a food processor and process until crumbs are formed. Keep refrigerated until needed.
  3. 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.
  4. Add yogurt, lemon juice and vanilla. Stir until smooth.
  5. 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.
  6. Toss frozen blueberries in 2 tbsp flour until evenly coated. Fold blueberries into the batter.
  7. Using an ice cream scoop fill cupcake liners until almost full. Sprinkle 2 tbsp streusel topping over each muffin.
  8. Bake at 425 F for 5 minutes (so muffins can rise), then reduce temperature to 350 F and bake for 20-25 more minutes.
  9. Remove from oven and place on cooling rack to cool completely.
  10. Store in an air tight container at room temperature (or refrigerate) for 3 days.
Course: Dessert

Nutrition Information

Calories: 176, Fat: 4g, Saturated Fat: 2g, Cholesterol: 21mg, Sodium: 132mg, Potassium: 72mg, Carbohydrates: 31g, Sugar: 16g, Protein: 2g, Vitamin A: 2.2%, Vitamin C: 2.1%, Calcium: 2.8%, Iron: 5.7%