🍇 Blueberry Bliss Muffins

Blueberry Muffin Recipe at The Little Shop of Olive Oils

There’s just something magical about a warm blueberry muffin fresh from the oven. Golden tops, soft crumb, and those sweet little bursts of blueberry in every bite. These muffins are simple enough for a weekday breakfast but special enough for weekend brunch. Sprinkle them with a little powdered sugar, top with a few fresh blueberries, and you’ve got a bakery-worthy presentation without leaving your kitchen.

What makes these muffins stand out? We swapped in olive oil for butter to give them a moist, tender crumb and a hint of fruity richness that pairs beautifully with the berries. Whether you enjoy them with your morning coffee, pack them in a lunchbox, or serve them at your next gathering, these muffins will disappear fast.

Pro tip: Toss your blueberries in a little flour before folding them into the batter – it keeps them from sinking to the bottom so every bite has plenty of blueberry goodness.

Blueberry Bliss Muffins

The Little Shop of Olive Oils

Servings

4

Prep Time

15 minutes

Cook Time

15 minutes

Cuisine

American

Category

Dessert

Blueberry Bliss Muffins

Ingredients

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup sugar
  • ¼ cup extra virgin olive oil (mild or fruity works best)
  • 1 large egg
  • 1 cup buttermilk (or milk + 1 tsp vinegar/lemon juice)
  • 1 tsp vanilla extract
  • 1 ½ cups fresh blueberries (plus extra for topping)
  • 1 tbsp flour (for tossing blueberries)
  • Optional: powdered sugar for dusting

Directions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
  3. In a separate bowl, whisk olive oil, egg, buttermilk, and vanilla until smooth.
  4. Pour wet ingredients into dry ingredients. Stir gently until just combined (do not overmix).
  5. Toss blueberries with 1 tbsp flour, then fold them gently into the batter.
  6. Divide batter evenly among muffin cups. Top each with a few extra blueberries.
  7. Bake 18–20 minutes, or until tops are golden and a toothpick comes out clean.
  8. Cool slightly, dust with powdered sugar, and serve warm.

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