Blueberry EVOO & Seed Muffins-The Little Shop of Olive Oils

Blueberry EVOO & Seed Muffins


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup Premium Extra Virgin Olive Oil
  • 2 large eggs
  • 1 cup plain yogurt or buttermilk
  • 1 teaspoon Blueberry Aged Dark Balsamic
  • 1 1/2 cups fresh or frozen blueberries (if using frozen, do not thaw)
  • 1/4 cup mixed seeds (e.g., sunflower seeds, flaxseeds, chia seeds)
  • Zest of 1 lemon (optional for added freshness)
  • Additional seeds for topping


  • Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners.
  • In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
  • In another bowl, whisk together the EVOO, eggs, yogurt (or buttermilk), and balsamic until smooth. Add lemon zest if using.
  • Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing to ensure the muffins remain tender.
  • Gently fold in the blueberries and mixed seeds.
  • Distribute the batter evenly among the muffin cups. Each cup should be about 3/4 full.
  • Sprinkle the tops of each muffin with some additional seeds for a crunchy texture if desired. 
  • Place the muffin tin in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
  • Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Transfer them to a wire rack to cool completely.
  • These muffins are best enjoyed warm, but they also taste great at room temperature. Store any leftovers in an airtight container for up to 3 days.
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