Blueberry, Greek Yogurt & Olive Oil Muffins

We’re celebrating National Blueberry Day with muffins! Made with anti-oxidant rich Villa Graziella Organic Extra Virgin Olive Oil, healthy Greek yogurt & vitamin packed fresh blueberries, we tweaked a recipe, skipping the sugary streusel topping, replacing it with poppy seeds. Make ahead & freeze for a leisure weekend breakfast or enjoy as an on the go healthy snack. Yields approx. 12 muffins. 

Simple Ingredients: 

  • 1 cup Villa Graziella Organic Extra Virgin Olive Oil
  • 2 cups fresh blueberries
  • 3 cups all-purpose, unbleached flour 
  • 1 cup of plain Greek yogurt 
  • 2 large eggs 
  • 1 ½ cup organic sugar 
  • 2 tablespoons fresh lemon juice 
  • 2 tablespoons poppy seeds 
  • 1 teaspoon baking powder 
  • ½ teaspoon baking soda 
  • ½ teaspoon sea salt 

Easy Directions: 

  1. Preheat oven to 425F◦ degrees, arrange rack in the oven to the center. 
  2. Toss fresh blueberries in 1 table spoon of flour until evenly coated, set aside.  
  3. In a bowl, combine eggs, olive oil & sugar, use an electric mixer, set on medium & mix until smooth. 
  4. Add yogurt & lemon juice to the bowl, mix until smooth. 
  5. Add flour, salt, baking powder, baking soda & poppy seeds to the bowl, mix until smooth. 
  6. Add blueberries to the batter, slowly fold into mixture on a low speed. 
  7. Using a soup spoon or ice-cream scoop, fill muffin liners until almost full. 
  8. Bake for 5 minutes. 
  9. Reduce heat to 350F◦, bake 20-25 minutes until golden brown or if a toothpick inserted into the center comes out clean. 
  10. Remove from the oven, cool, serve & enjoy!