This morning I’ve got the windows open so a warm breeze can flow through the apartment, I’m working on my second blueberry muffin (don’t judge), sipping on an iced coffee, and in this one particular moment it feels like life couldn’t get any better. Right now the day feels quiet, calm, and peaceful, and even though I know that’s about to change the moment I finish my muffin, because that will be the moment I open my inbox and start working. These are the kind of moments where I want to stop time so I can savor them just a little bit longer.
Really, I think I owe this moment to the muffin. There’s just something about the combination fresh-from-the-oven blueberry muffins (ok, even one day old blueberry muffins), iced coffee, and spring mornings, that makes me feel this way.
I’ve had these muffins loosely in mind to share with you for a long time. They’re a variation of my healthier meyer lemon chia seed muffins – which, of all the muffin recipes I’ve developed, those are my favorite. After those lemon muffins came to be, I knew that with the slightest bit of re-working they would be simply perfect with blueberries.
The result was just as I imagined. Possibly better.
I don’t claim these little breakfast treats to be healthy. Though, certainly healthier. The sugar is pared way back, and instead of butter or vegetable oil, I swapped in olive oil. I’ve been baking with olive oil more and more. Not all the time, but quite often, and I’m really coming to love it. I also added Greek yogurt for a little dose of protein and to make sure the muffins come out moist.
What makes these muffins to perfect is their firm, slightly crisp tops paired with an inside that’s moderately dense, soft and moist. And, of there’s the fat blistered blueberries. Just enough so that there’s at least a few with every bite.
These are not cupcakes posing as muffins. They are muffins through and through. The sweetness is subtle, and in large part comes from the berries. There’s also the sublets hint of savory flavor from the olive oilThese blueberry muffins aren’t an overly sweet affair. And the olive oil adds the subtlest hint of savory flavor.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup olive oil
- 1/2 cup sugar
- 2/3 cup Greek yogurt
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries
Instructions
Preheat the oven to 400 degrees. Place liners in a standard-size muffin tin.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Place the blueberries in a separate bowl and toss with 1 tablespoon of the dry ingredients.
In a larger bowl, add the olive oil, sugar, and yogurt, and mix until fully combined. Add the egg, and vanilla, mix thoroughly. Add the dry ingredients to the wet ingredients, mixing until the dry ingredients are just incorporated. Fold in the blueberries.
Pour batter into muffin liners, filling 3/4 of the way full. Bake for 13 to 15 minutes, until muffins are golden on top and a toothpick inserted in the center comes out clean.
Notes
* You can substitute plain yogurt for Greek yogurt.
Enjoy!
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