Blueberry Olive Oil Muffins


Yield: 12 standard muffins, 22-24 mini muffins, or 8 large, big-topped muffins


1 1/2 cups all-purpose flour

3/4 cup granulated sugar, plus 1 tablespoon for muffin tops (I like to use turbinado sugar for tops)

1/2 tsp sea or kosher salt. I use Hawaiian Sweet and Salty Salt (Salt- of-the-Earth Sea Salt*)

2 tsp baking powder

1/3 cup Flying Olive Lemon and Butter Extra Virgin Olive Oils, or a Mild Flying Olive Single Varietal of Choice such as Cobrancosa, or Hojiblanca

1 large egg

1/3 cup milk; dairy and non-dairy, either work

1 1/2 tsp vanilla extract

About 1 cup, 6 to 8 ounces, fresh or frozen blueberries (if you use frozen, do not thaw the blueberries)


Heat oven to 400º F. For standard-size muffins, line 12 standard-sized muffin cups with paper liners. For 22-24 mini, use mini liners. For big-topped muffins, line 8 standard-size muffin cups with paper liners and fill the remaining cups with 1 to 2 Tbsp of water to help make sure the muffins bake evenly.

Whisk the flour, sugar, baking powder and salt in a large bowl.

Add 1 Tbsp of Flying Olive Butter Extra Virgin Olive Oil to a 1/3 cup measuring cup. Fill the rest with Flying Olive Eureka Lemon Extra Virgin Olive Oil or use the mild Flying Olive Single Varietal of Choice. Add it to a medium-sized bowl. Beat in the egg. Add the milk and vanilla and whisk to combine.

Add the olive oil/milk mixture to the bowl with flour and sugar then use a fork to gently combine. Do not over mix. Add the blueberries and use a spatula or spoon to gently fold the blueberries into the muffin batter.

Divide batter between muffin cups. Sprinkle a little sugar on top of each muffin.

Bake the blueberry muffins 15 to 20 minutes or until the tops are no longer wet and a toothpick inserted into the middle of a muffin comes out with crumbs, not wet batter. Transfer muffins to a cooling rack and cool.

Recipe inspired by and adapted from

Submitted by Barb L.

*Available in the Eastgate Store