Baking with olive oil is truly a game changer. You'll no longer have to worry about your baked goods suddenly drying out overnight with this secret ingredient. Olive oil will keep them moist for days!
This healthy blueberry muffin recipe ditches the "naughty" butter, and white sugar you would commonly find in baked goods, and utilizes healthier ingredients like Greek yogurt, brown sugar, whole wheat flour and of course olive oil.
Fresh blueberries will give your muffins a delicious zing, while the Greek yogurt adds protein and the whole wheat flour adds fiber - and lets not forget about the amazing health benefits of using a high-phenolic olive oil like kyoord. Talk about a nutritious and delicious snack!
Bonus benefit: These muffins do great in the freezer, so stock up for a quick healthy breakfast option or snack for the kids.
⅓ cup extra-virgin olive oil
⅓ cup brown sugar
2 large eggs
1 cup Greek yogurt
½ tablespoon vanilla extract
½ teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
½ cup whole wheat flour
1 ½ cups all-purpose flour
1 ½ cups blueberries
Turbinado sugar for sprinkling on top, optional
Preheat your oven to 400°F and line a 12-cup muffin pan with liners.
In a large bowl, add the olive oil, brown sugar, two eggs, Greek yogurt, vanilla extract, cinnamon, kosher salt, baking powder, and baking soda. Mix together with a whisk or electric mixer for a minute or two, until everything is very well combined.
Add the whole wheat flour and all-purpose flour to the bowl. Mix with a wooden spoon until just combined (do not overmix).
Fold in the blueberries.
Add batter to prepared muffin pan. I like to use a large cookie/ice cream scoop for this so they're even.
Sprinkle tops of muffins with turbinado sugar, if desired.
Bake at 400°F for 20-25 minutes. Check to see if they are done by inserting a toothpick in the center of a muffin(if it comes out clean, they're done).
Allow muffins to cool for at least 5 minutes before eating.
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