Our friend, Erika Ladd, R.D., gave us this Mediterranean Diet recipe for blueberry muffins that replaces butter with olive oil and adds some wheat flour. The results are wonderful. Enjoy with your breakfast or as a Mediterranean Diet dessert topped with a dollop of Greek yogurt, drizzled honey and cinnamon.
Blueberry Muffins baked with Olive Oil
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 2/3 cup sugar
- 6 tsp baking powder
- 1 tsp salt
- 2 cups blueberries (defrost, if frozen)
- 2 eggs
- 2/3 cup extra virgin olive oil
- 2 cups milk (of your choice)
Preheat oven to 400 degrees F.
Combine dry ingredients in a bowl. Mix well. Stir in blueberries.
Combine wet ingredients in a small bowl.
Add wet ingredients to dry. Mix only until everything is incorporated (don’t overmix).
Fill oiled oven tins with muffin mix.
Bake for about 18 minutes or until a knife or toothpick comes out clean.
Calories: 172kcalCarbohydrates: 24gProtein: