Enjoy the sweetness of blueberries with the smooth buttery flavor of Biancolilla extra virgin olive oil.
2/3 cup greek yogurt
1 cup (200g) sugar
Zest and juice from one lime (approximately 2 tsp zest and 2 TBS juice)
1 3/4 cup (220g) all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup (170g) blueberries
Pearl Sugar (optional, for topping)
Preheat oven to 350.
In a large bowl combine Biancolilla extra vrigin olive oil, greek yogurt, lime zest, lime juice, sugar, and eggs. Whisk thoroughly until smooth.
In a small bowl, whisk together flour, baking powder, and salt.
Toss blueberries in flour mixture.
Add flour mixture to olive oil/yogurt mixture and stir gently, just until you no longer see any dry spots.
Line 10 wells of a non-stick muffin tin with paper liners. Divide batter equally. Sprinkle with pearl sugar, if desired.
Bake in preheated 350 oven for 40-45 minutes, until golden brown and a toothpick inserted comes out clean.
Let cool for 5 minutes in muffin tin, then remove to cooling rack.
Using greek yogurt without stabilizers and the freshest farm eggs you can for best results. When adding dry ingredients, be careful not to over-mix batter, to maximize tenderness of the muffins.