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




– 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

24 servings

35 mins

Step 1

Preheat oven to 425 F. Prepare muffin tin with cupcake liners.

Step 2

Prepare streusel topping by combining butter, sugar and flour in a food processor and process until crumbs are formed. Keep refrigerated until needed.

Step 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.

Step 4

Add yogurt, lemon juice and vanilla. Stir until smooth.

Step 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.

Step 6

Toss frozen blueberries in 2 tbsp flour until evenly coated. Fold blueberries into the batter.

Step 7

Using an ice cream scoop fill cupcake liners until almost full. Sprinkle 2 tbsp streusel topping over each muffin.

Step 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.

Step 9

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.