Whole Wheat Blueberry Muffins with Olive Oil

blueberry muffins stacked on a white plate

4.89 from 9 votes

Whole Wheat Blueberry Muffins with Olive Oil

You just need 25 minutes to make these Whole Wheat Blueberry Muffins with Olive Oil! They’re so tender and delicious, and you can use all-purpose flour, if you prefer.

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Bread, Breakfast, Snack

Cuisine: American

Servings:

Calories: 158kcal

Author: Mamma C

Ingredients

½ cup low-fat buttermilk (or ½ cup low-fat milk plus ½ tablespoon of white vinegar or lemon juice)
1 egg
½ cup honey or pure maple syrup
¼ cup olive oil (not extra virgin) (or canola oil, or melt 4 tablespoons of coconut oil)
1 teaspoon vanilla extract (or lemon extract)
1 ½ cups white whole wheat flour (or all-purpose flour, or a 50-50 combination)
2 teaspoons baking powder
1 teaspoon baking soda
⅛ teaspoon salt
2 cups blueberries (fresh or frozen)

US Customary - Metric

Instructions

Preheat your oven to 375 degrees F. If you don't have buttermilk, make your own by mixing in half a tablespoon of white vinegar or lemon juice to ½ cup of low-fat milk and let it sit for a couple of minutes. Grease your muffin tin with cooking spray.
If using fresh blueberries, rinse them and remove any stems. Let them drain and pat them dry. See notes if using frozen blueberries.
In a medium bowl, add your wet ingredients (buttermilk, egg, honey/maple syrup, oil, extract). Stir gently to mix. Add in the flour, baking powder, baking soda and salt. Gently stir with a spoon, just until mixed. It shouldn't be completely smooth, or you will have tough muffins. Gently stir in the blueberries.
Using a scoop or spoon, fill the muffin cups about ⅔ full, until you have used all of the batter. Bake for 15-20 minutes, until the tops are browned and a cake tester or toothpick comes out clean when inserted in the center of a muffin. (Check after 15 minutes so as not to overbake them.)
Let the muffins rest for 10 minutes in the pan before transferring them to a wire rack to finish cooling. The easiest way to remove them from the tin is to run a butter knife around the edges of each muffin and use the knife to gently pry each muffin out. Store leftover muffins in a plastic container at room temperature for three days, or freeze extra muffins the day they are made.

Notes

If using frozen blueberries, don't thaw them. Toss them with a little flour (to prevent sticking and sinking) before stirring them into the batter.
Grease the muffin tin with cooking spray, instead of using liners. This allows the muffins to rise higher.

Flour

For the healthiest version, use whole wheat flour, which is more nutritious than all-purpose flour and has lots of fiber. I recommend white whole wheat flour, as opposed to red whole wheat flour. The white whole wheat has a more mild flavor than the red.

If you don't want to go all in with whole wheat flour, you could use a 50-50 combination of whole wheat and all-purpose flour.

If you want to skip the whole wheat flour, these blueberry muffins are fantastic using all-purpose flour.

Nutrition