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Best Blueberry Muffins

Best Blueberry Muffin Recipe

I think of these muffins as “Mediterranean Muffins” because the 3 main ingredients are almond meal, berries and olive oil – an unusual ingredient list which also happens to be gluten free. You can make these with whatever berries are in season or with frozen berries anytime of year. When I pick the wild blueberries in my backyard I tend to use a very generous cup of these tiny gems…

  • 2 cups almond flour
  • 1/4 cup sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1 large eggs,
  • 2 Tbsp extra-virgin olive oil
  • 1 tsp vanilla extract
  • 2 Tbsp plain yogurt
  • 1 cup blueberries

Preheat your oven to 425F. Brush 8 cups of your muffin tins with olive oil or use spray olive oil to coat them.

In a large bowl combine almond flour, sugar, baking soda, salt and cinnamon.

In a small bowl combine eggs, olive oil, vanilla and yogurt.

Add the wet ingredients to the dry ingredients in the large bowl. Stir just until the ingredients are combined. Use a rubber spatula to fold in the berries.

Bake for 5 min at 425F, then lower the oven to 350F and continue to cook until the muffins  are dry to the touch and golden in color, about 15-20 more in a conventional oven. They may cook more quickly if you are baking them in a convection oven, so check after 10-12 minutes. Gently turn the muffins onto a cooling rack. Don’t be tempted to eat them before they cool!

Recipe adapted from The Wall Street Journal