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
Ingredients
Dry Ingredients
- 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)
Wet Ingredients
- 2 eggs
- 2/3 cup extra virgin olive oil
- 2 cups milk (of your choice)
Instructions
- 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.
Nutrition
Calories: 172kcalCarbohydrates: 24gProtein: 4gFat: 7gSaturated Fat: 1gTrans Fat: 1gCholesterol: 16mgSodium: 218mgPotassium: 89mgFiber: 2gSugar: 8gVitamin A: 60IUVitamin C: 1mgCalcium: 90mgIron: 1mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
About the 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 love gardening, and have a small flock of laying hens. Cooking for my family and friends with simple ingredients is a passion of mine. I feel blessed to live in Western Massachusetts – where much of what we choose to eat is locally grown. For me, cooking and baking at home is 'the good life'.
Just made these muffins 😋😍. They are delicious. My guys loved them, glad l made
The whole recipe. There isn’t that many left . I know they will be made very soon.
thank you😇
Just made these, and they are delicious! I used Bob’s Red Mill Gluten-free baking blend to accommodate allergies (which include dairy, so the use of olive oil here is appreciated). Also added some craisins, a tsp of vanilla, and a little sprinkling of sanding sugar on top. Nice rise, nice crumb, and tasty. Grateful to have found this recipe :)
these are awesome. I made a half batch and got 15 muffins. I also reduced the olive oil by 1 Tablespoon. had 2 egg yokes left from another recipe so used those 2 eggyokes and enough water to make 1/4 cup volume. (remember I halfed the recipe). fabulous texture. coated the bljueberries with part of the white flour to keep them from all sinking. with making 15 muffins they are about 130 calories apiece. I count calories. added about 1/2 cinnamon also
I’m new to learning the Mediterranean lifestyle can you tell me the calories that are in these muffins & also if I can substitute another sweetener?
These were delicious!! I added strawberries with the blueberries. In the fall I’ll try to just make them with no fruit and only cinnamon and some nuts perhaps. Thank you for the recipe !
Love these muffins, I’m a diabetic and love that it’s a healthy snack/breakfast food. Do you know the carb intake for diabetics (like me) who have to count their carbs for insulin injection. Thank you