Ingredients

The following ingredients have 4 Servings
  • 1/3 cup extra-virgin olive oil
  • 1/3 cup brown sugar
  • 2 large eggs
  • 1 cup Greek yogurt
  • 1/2 tablespoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 cup whole wheat flour
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups blueberries (fresh or frozen)
  • turbinado sugar (for sprinkling on top, optional)

Instruction

  • Preheat your oven to 400 degrees F and line a 12-cup muffin pan with liners (or grease with oil or butter).
  • In a large bowl, add the olive oil (1/3 cup), brown sugar (1/3 cup), two eggs, Greek yogurt (1 cup), vanilla extract (1/2 tablespoon), cinnamon (1/2 teaspoon), kosher salt (1/2 teaspoon), baking powder (1 teaspoon), and baking soda (1 teaspoon). Mix together with a whisk or electric mixer for a minute or two, until everything is very well combined.
  • Add the whole wheat flour (1/2 cup) and all-purpose flour (1.5 cups) to the bowl. Mix with a wooden spoon until just combined (do not overmix).
  • Fold in the blueberries (1.5 cups).
  • Add batter to prepared muffin pan. I like to use a large cookie/ice cream scoop for this so they're even.
  • Sprinkle tops of muffins with turbinado sugar, if desired.
  • Bake at 400 degrees F for 20-25 minutes, checking to see if they are done by inserting a toothpick in the center of a muffin (if it comes out clean, they're done).
  • Allow muffins to cool for at least 5 minutes before eating.