These are simple Olive Oil Blueberry Muffins! They have a sweet buttery sugar streusel on top and are so good. The juicy blueberries explode in every bite!
These muffins are so easy and delicious. They are soft and fluffy muffins with an olive oil base.
The olive oil gives creates a light muffin with the most tender crumb, and the lemons used create the perfect flavour. The streusel sprinkled on top pairs it all together so lovely!
Ingredients Notes
Scroll through and check out some of the main ingredients in this recipe.
- Butter - I used unsalted, it will be cold for the streusel
- Blueberries - Make sure to use fresh blueberries. Wash and lightly dry them.
- Cornstarch – While technically optional, adds a great texture to the muffin.
- Eggs – Make sure the eggs are at room temperature.
- Flour – All-purpose flour is used.
- Lemon - Pairs so well with the sweet blueberries! I used both the lemon juice and the zest.
- Sour cream - Make sure it's at room temperature. You can also substitute for plain yogurt.
- Oil - Extra virgin olive oil is what I used, but any olive oil works.
Step by step instructions
Here is how to bake these Olive Oil Blueberry Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.
Step 1 – Prep. Line the muffin tin with 16 liners and set aside. If you need a recommendation, this is my favourite tin.
Step 2 - Make the streusel. In a small bowl, combine flour, white sugar, and cold cut up butter. Mix it together with your hands until combined. It will be a crumbly streusel with larger and smaller pieces. Set in the refridgerator while you make the muffin batter.
Step 3 – Mix dry ingredients. In a small bowl, mix together the dry ingredients. Then set aside for later use.
Step 4 - Mix lemon zest and white sugar. Add the lemon zest and white sugar into a big bowl. With your fingers, rub the two together for about one minute.
Step 5 - Add in olive oil. Into the same bowl, pour the olive oil in. Mix it all together with a whisk for about 2 to 3 minutes until well incorporated.
Step 6 - Add eggs and vanilla. Add the eggs and vanilla into the bowl and continue to whisk together until smooth.
Step 7 - Add in sour cream and lemon juice. Mix in the sour cream and lemon juice until well incorporated.
Step 8 - Add in dry ingredients. Add the dry into the wet and using a spatula, gently fold until just combined and no dry streaks appear.
Step 9 - Add blueberries. In a medium-sized bowl, toss the washed blueberries with 1 tbsp of flour. This will help the blueberries not sink in the muffins. Then add them into the batter and mix until just combined.
Step 10 - Scoop. Fill the muffin liners. Sprinkle a handful of streusel on top. This recipe makes 16-18 regular-sized muffins depending on how full you fill each liner.
Step 11 - Bake. Bake the muffins for 25-28 minutes in regular-sized liners or until a toothpick inserted comes out clean.
FAQ
How do I store these muffins?
Keep them on your counter for 2-3 days or in an airtight container in the fridge for up to 1 week.
Do I have to add blueberries?
Nope! Feel free to leave them out. 🙂
Do I have to add lemon?
Yes. These muffins don't have a lot of flavour without them, so I recommend you do.
How many muffins does this make in regular-sized liners?
This recipe makes about 16-18 muffins in regular-sized liners, depending on how much you fill each muffin liner!
PS : If you enjoyed this recipe, please make sure to leave a STAR REVIEW down below! I'd love to stay connected on Instagram @taffeybakery! To get more recipes follow me on TikTok @taffeybakery!
Olive Oil Blueberry Muffins
Ingredients
For the muffins
- 2 cups all-purpose flour + 1 tbsp extra for dusting
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tsp cornstarch
- 1 1/4 cups white sugar
- 1/2 cup extra virgin olive oil
- 2 large eggs room temperature
- 1 tbsp lemon zest approx 2 small lemons
- 2 tbsp lemon juice
- 1/2 cup full-fat sour cream room temperature
- 1 tbsp vanilla
- 1 1/2 cups fresh blueberries washed
For the streusel
- 3/4 cup all-purpose flour
- 5 tbsp unsalted butter cold
- 1/3 cup white sugar
Instructions
For the streusel
- In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.3/4 cup all-purpose flour, 5 tbsp unsalted butter, 1/3 cup white sugar
For the muffins
- Preheat the oven to 400℉. Line the muffin tins with 16 regular liners and set aside.
- In a small bowl, whisk together flour, salt, cornstarch, baking powder, and baking soda. Set aside.2 cups all-purpose flour, 1 tsp baking soda, 1 1/2 tsp baking powder, 1/4 tsp salt, 1 tsp cornstarch
- In a large bowl, add the lemon zest and white sugar. Using your fingers, rub them together for 1 minute. This will release the lemon zest aromas and taste.1 1/4 cups white sugar, 1 tbsp lemon zest
- Into the same bowl, add the olive oil. Whisk all together until well incorporated, about 2-3 minutes.1/2 cup extra virgin olive oil
- Add in the eggs and vanilla and continue whisking for another 2-3 minutes until combined and the mixture is smooth.2 large eggs, 1 tbsp vanilla
- Add in the sour cream and lemon juice, and keep on whisking until well incorporated.2 tbsp lemon juice, 1/2 cup full-fat sour cream
- Add the dry into the wet. Take a spatula and gently fold everything together until just combined and no dry streaks appear. Once there are no dry streaks, stop mixing.
- In a medium-sized bowl, add the washed blueberries and 1 tbsp of flour. Toss until the flour is evenly coated around the blueberries. Doing this will help prevent the blueberries from sinking to the bottom of the liners in the muffins. Then add them into the batter and mix until just combined. Don't over-mix!1 1/2 cups fresh blueberries
- Scoop the muffins into your liners filling them up almost to the top in the regular liners, and 2/3s of the way full if using tulip liners. I like using a cookie scooper for this step to prevent less mess. Sprinkle a handful of streusel on top of each muffin.
- Bake the muffins for 25-28 minutes. The muffins are ready when a toothpick inserted comes out clean. Mine took 27 minutes total.
- These muffins are so delicious! They stay good on your counter for 2-3 days, and in the fridge in an airtight container for up to 1 week.
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