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
- Prep Time
- Cook Time
- 24 muffins
- Difficulty Level Moderate
- (2.3 /5)
- 30 ratings
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- Dry ingredients
- 2 cups all-purpose flour
- 2 cups whole wheat flour
- 2/3 cup sugar
- 6 teaspoons baking powder
- 1 teaspoon salt
- 2 cups blueberries (defrost, if frozen)
- Wet ingredients
- 2 eggs
- 2/3 cup 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.
About Recipe Author
Erika Ladd, R.D.
I am a registered dietitian, and love knowing and continually learning about food and our health. Nutrition has taught me that we really are what we eat. I ...Read more about this chef..
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