Olio Taibi
10
15 minutes
45 minutes
Dessert
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)
3 eggs
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 our Biancolilla variety will give you muffins that are light and tender with a fresh buttery flavor that brings out the brightness in the lime and is then balanced with sweet blueberries. If you haven't used olive oil in sweet cooking before, this is a great recipe to start with!
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