Olive Oil & Greek Yogurt Blueberry Muffin Recipe

My family absolutely loved the moistness and tenderness of these Blueberry Muffins! You should try them for your self!

It is blueberry season! What does it mean? It means that you should stuff your face with as much blueberry as you can, and when it doesn’t fit in the form of blueberries anymore, make blueberry muffins or blueberry coffee cake, or both like I did! You’re probably saying – ‘but muffins are not good for my beach body I’ve been working on all winter’ and of course I will agree with you. These are not just any muffins though, they are made with olive oil and Greek Yogurt in addition to the antioxidant rich blueberries. If there’s ever a muffin that you want to make, this is it!

My family absolutely loved the moistness and tenderness of these Blueberry Muffins! You should try them for your self!

Using olive oil in this recipe produces a very light and cakelike crumb, while the Greek Yogurt keeps this Blueberry Muffin/Coffee Cake super moist. Plus, if you use Extra Virgin Olive oil like I do, then the cake itself will have no olive oil flavor or smell. Also, if you don’t have muffin pan you can bake this Muffin batter in a Pyrex glass dish and then cut it into squares like a coffee cake. In fact, with one batch you can make both. .I made 12 muffins and one 9×9 pyrex dish of coffee cake.

My family absolutely loved the moistness and tenderness of these Blueberry Muffins! You should try them for your self!

Olive Oil & Greek Yogurt Blueberry Muffins

Ingredients:
3 cups flour, all purpose
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup olive oil (could be substituted with vegetable oil)
1 1/2 cup sugar, granulated
2 eggs
1 cup Greek Yogurt
2 tablespoons fresh lemon juice
2 cups blueberries, fresh or frozen  + 1 Tbsp flour

Streusel Topping
5 Tbsp cold butter, cut up
3/4 cup flour, all purpose
1/2 cup sugar, granulated

Preheat oven to 425F degrees. Put the baking rack in the middle.
Line a muffin pan with cupcake liners and or spray a glass Pyrex dish with non stick spray.

Make the Streusel Topping:
Combine cold cubed or cut up butter with flour & sugar and process in food processor on high until coarse crumb forms.
Alternatively use a knife to cut butter into the flour and sugar mixture until a coarse crumb forms.
Refrigerate until ready to use.
My family absolutely loved the moistness and tenderness of these Blueberry Muffins! You should try them for your self!

In a bowl of a mixer combine oil, eggs and sugar. Using paddle attachment mix until smooth mixture forms. Add Greek Yogurt and lemon juice and stir again until the mixture is smooth.
My family absolutely loved the moistness and tenderness of these Blueberry Muffins! You should try them for your self!

Add flour, salt, baking soda and baking powder and with minimal amount of strokes, fold everything together.
My family absolutely loved the moistness and tenderness of these Blueberry Muffins! You should try them for your self!

Toss blueberries with 1 tablespoon flour until evenly coated.
My family absolutely loved the moistness and tenderness of these Blueberry Muffins! You should try them for your self!

Add to the batter and carefully fold the blueberries in.
My family absolutely loved the moistness and tenderness of these Blueberry Muffins! You should try them for your self!

Using an ice-cream scoop, fill the muffin liners almost full. Sprinkle about 2 teaspoons of the reserved streusel topping on top.
My family absolutely loved the moistness and tenderness of these Blueberry Muffins! You should try them for your self!

Or fill a Pyrex dish with batter, spread it around into an even layer and sprinkle the streusel topping.
Given amount of ingredients will either make one 9×12 Pyrex dish or 12 muffins and one 9×9 Pyrex dish.

Bake in preheated oven for 5 minutes, then turn the heat down to 350 and bake for 20-25 minutes for muffins or 35-45 minutes for the coffee cake in the Pyrex dish.
My family absolutely loved the moistness and tenderness of these Blueberry Muffins! You should try them for your self!

Remove from oven and allow to cool before serving.

Olive Oil & Greek Yogurt Blueberry Muffin Recipe

5 from 1 reviews
Prep time:
Cook time:
Total time:
Serves: 9in x 12in baking dish (12 squares)

Ingredients

  • 3 cups flour, all purpose
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup olive oil (could be substituted with vegetable oil)
  • 1½ cup sugar, granulated
  • 2 eggs
  • 1 cup Greek Yogurt
  • 2 tablespoons fresh lemon juice
  • 2 cups blueberries, fresh or frozen + 1 Tbsp flour

Streusel Topping

  • 5 Tbsp cold butter, cut up
  • ¾ cup flour, all purpose
  • ½ cup sugar, granulated

Instructions

  1. Preheat oven to 425F degrees. Put the baking rack in the middle.
  2. Line a muffin pan with cupcake liners and or spray a glass Pyrex dish with non stick spray.

Make the Streusel Topping:

  1. Combine cold cubed or cut up butter with flour & sugar and process in food processor on high until coarse crumb forms.
  2. Alternatively use a knife to cut butter into the flour and sugar mixture until a coarse crumb forms.
  3. Refrigerate until ready to use.

Make the Cake

  1. In a bowl of a mixer combine oil, eggs and sugar. Using paddle attachment mix until smooth mixture forms. Add Greek Yogurt and lemon juice and stir again until the mixture is smooth.
  2. Add flour, salt, baking soda and baking powder and with minimal amount of strokes, fold everything together.
  3. Toss blueberries with 1 tablespoon flour until evenly coated.
  4. Add to the batter and carefully fold the blueberries in.
  5. Using an ice-cream scoop, fill the muffin liners almost full. Sprinkle about 2 teaspoons of the reserved streusel topping on top.
  6. Or fill a Pyrex dish with batter, spread it around into an even layer and sprinkle the streusel topping.
  7. Given amount of ingredients will either make one 9x12 Pyrex dish or 12 muffins and one 9x9 Pyrex dish.
  8. Bake in preheated oven for 5 minutes, then turn the heat down to 350 and bake for 20-25 minutes for muffins or 35-45 minutes for the coffee cake in the Pyrex dish.
  9. Remove from oven and allow to cool before serving.

Nutrition Information

  • Serving size: 3in x 3in square

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My family absolutely loved the moistness and tenderness of these Blueberry Muffins! You should try them for your self!

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My family absolutely loved the moistness and tenderness of these Blueberry Muffins! You should try them for your self!

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Comments

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  • Love blueberry muffins. Will give these a try. Thanks for the recipe.

    · Reply
  • These are gorgeous! I love your cake stand!

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    • Thanks Chels! I originally bought it at a Valentine’s clearance sale))

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  • Yummy! I love muffins and blueberries. Definitely will try it.:)

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  • Hi! I *love* the look of your blog! I’ve been wanting to switch over to WordPress.org myself and was wondering if you could tell me what theme you’re using. Also, what ad service do you use? Keep up the great work; I love your cakes especially. 🙂

    Briana

    · Reply
    • Hi Briana,
      Thank you!
      If you go to the bottom of my blog you will find links to the theme that I am using and more info about it (Modern Blogger Pro Theme).
      As for the ad service I use Adsense, Blogher and Lijit.
      Hope this helps.

      · Reply
  • Hi Marina. These look absolutely delicious. Love the olive oil addition to the recipe. Will have to try. We love blueberries in this house, especially those extra large crazy ones!

    · Reply
    • Hi Katya,
      I bought a box of blueberries last week and that is exactly what I called them – the “large crazy ones”)) Thanks for commenting!

      · Reply
  • Julia

    Hi Marina, I made this last night and everyone loved it. Although I had to use sour cream instead of Greek yogurt since i didn’t have any on hand but i will definitely have to try this recipe with yogurt next time. Thanks for great recipe.

    · Reply
    • Yes, this recipe is very versatile and you can use pretty much any ingredients that you have! Glad to hear that you liked these muffins!

      · Reply
  • Thanks for the recipe, these look delicious! I made blueberry muffins last week, but your recipe is another excuse for me to make them this weekend 🙂 I like the texture, when I make them with olive oil or coconut oil, also baking to me is much easier when using frozen blueberries.

    · Reply
    • Hi Mira!
      Let me know how it all goes 🙂 Yes, folding the frozen blueberries is definitely easier into the dough 🙂

      · Reply
  • Marlene

    How much would you use to sub part whole wheat flour to up the fiber content? Thanks

    · Reply
    • To be honest, I have no idea. I have never done that before. But I think may be 1/4 of 1/5 of the whole amount shouldn’t be too bad.

      · Reply
  • […] blueberry muffins with olive oil, yogurt and streusel topping. The recipe I used is adapted from Letthebakingbeginblog.com and I love the way these muffins turned out.  If you are a foodie like me, Marina’s blog […]

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  • […] Don’t forget you can always have your own event too. What about getting involved in the Great Cake Bake using National Fertility Awareness Week cake toppers? Not sure what to bake? Then here’s a link to a fab little muffin recipe just perfect for the occasion http://letthebakingbeginblog.com/2014/07/olive-oil-greek-yogurt-blueberry-muffin-recipe/ […]

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  • Ashley

    I’m planning to make these as a Valentine’s treat for my Grandma, but I want to see if I can boost the nutrition content even further by subbing some honey in for white sugar. Have you ever experimented with that? =)

    · Reply
  • April L.

    Wow, now I’m hungry as hell. 😀 You took some really amazing pictures!

    · Reply
  • Kumari

    Hi,
    Lovely cakes. Looks very inviting. Must try soon. Can I use almond flour instead of all purpose flour?
    Thank you

    · Reply

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