🍇 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

Author
The Little Shop of Olive Oils
Prep Time
15 minutes
Cook Time
15 minutes
Servings
4
Category

Dessert

Cuisine

American

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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