Ingredients

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¾ cup whole milk
½ cup extra virgin olive oil
2 large eggs
1 teaspoon vanilla extract
1½ cups flour
½ cup granulated sugar
3 tsps baking powder
½ teaspoon salt
2 cups fresh blueberries
turbinado sugar optional for sprinkling

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Instructions

Preheat the oven to 425°F and prepare a muffin pan with paper liners.
In a medium bowl, whisk together the whole milk, extra virgin olive oil, eggs, and vanilla extract.
In another large bowl, mix together the flour, granulated sugar, baking powder, and salt.
Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to over-mix. Fold in the fresh blueberries gently.
Evenly distribute the batter into the muffin cups. If desired, sprinkle with turbinado sugar.
Bake in the preheated oven, reducing the temperature to 350°F, for 22-24 minutes.

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Notes

For extra moisture, use room temperature ingredients.
Store cooled muffins in an airtight container at room temperature for up to 3 days.
Feel free to substitute half of the all-purpose flour with whole wheat flour for added texture.

Author: Thomas
Prep Time: 10 minutes
Cook Time: 32 minutes
Category: Muffins
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 9g
Sodium: 155mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg