Thursday, July 1, 2010

Blueberry {oil} Muffins

My favorite muffin base recipe happens to be made without oil.

While this is well and good, every once and a while, we want a muffin that has that nice crunchy outside made possible by the oil.  This recipe uses olive oil, the healthier of the oils, and it is light and fluffy!

Blueberry Muffins - Adapted from Emily
{Print Recipe}

1 1/2 C white wheat flour
1/2 C white sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 C olive oil
1 egg
1/3 C milk
1 tsp. vanilla
1 C blueberries

Begin by mixing together the dry ingredients.

Then, mix together the wet ones in a seperate bowl.

Combine the two until moist.  I ended up needing to add an additional 1/6 C milk because I used wheat flour in the recipe when the original called for white flour.

Stir in the blueberries.

Drop into muffin cups.  I used our jumbo muffin cups because we like them ... and they are so much easier to clean than those little ones!

Bake at 375 for 18-20 minutes, until golden brown. {About 5 minutes longer for jumbo muffin cups}

And, if you want a real treat -- try Emily's cinnamon topping to go on these muffins.  I'm sure that is delicious.

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  1. Yum, I just love your pictures. Totally makes me want to re-think breakfast!

  2. I've definitely been meaning to bake more with olive oil! These sound great!

  3. I bet Grapeseed oil would be great too! Healthier than Olive Oil and tastes great too!

  4. Yummy, I will definitely try this recipe
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  5. I was all confused on how you got blueberry oil! haha now i get it!

  6. These sound great (I love muffins) but I wonder if you can really taste the difference from the olive oil? Olive oil has a strong flavor and I love it, but I'm not sure how it mixes with blueberries. Do you taste the flavor of the olive oil or does it taste like a regular muffin?

  7. YUM! I made these already this morning. I did use Grapeseed oil and it worked great, I also cut the sugar by half and added more blueberries and used 100% whole wheat so I did need to add more milk and cook them longer. I'm off to make a batch with raspberries with my little helper! I'll be posting about it and linking to your blog!

  8. @ Elizabeth -

    I noticed no difference using olive oil -- in fact, I cook {and bake} entirely with olive oil. The muffins tasted like regular muffins to me :)

    @ Tara,

    I'm so glad to hear you enjoyed the muffins! And, I'm happy that you had success reducing the sugar -- I even cut it down from the original recipe!

    Have you tried King Arthur's 100% White Whole Wheat? I've fallen in love with it for baking treats, like muffins and sweet breads, and that's what I used in this recipe. Glad to hear it works with red wheat too!

  9. Nice! I've never thought to cook with olive oil before, but I'll have to try it. -

  10. Love the muffins. Thanks for sharing your recipe and linking to Tempt My Tummy Tuesday.


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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