Olive Oil Blueberry Muffins
Soft and fluffy Olive Oil Blueberry Muffins! These are delicious muffins with so much flavour. They have a buttery sugar streusel sprinkled on top that pairs everything together.
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 until well combined, about 2-3 minutes.1/2 cup extra virgin olive oil
- Add in the eggs and vanilla and continue whisking until combined and smooth.2 large eggs, 1 tbsp vanilla
- Mix in the sour cream and lemon juice until well incorporated.2 tbsp lemon juice, 1/2 cup full-fat sour cream
- Add the dry into the wet and using a spatula, gently fold until just combined and no dry streaks appear.
- 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.