`Olive Oil Blueberry Coffee Cake Muffins - Olive Oil Times

Olive Oil Blueberry Coffee Cake Muffins

Forgo the butter with these olive oil muffins. A mild EVOO is perfect for baked goods, imparting crumb, flavor, and moisture. Olive oil plays a double roll in the blueberry muffin batter and in the brown sugar streusel topping. 
Olive Oil Blueberry Coffee Cake Muffins
By Patterson Watkins
Aug. 29, 2022 18:26 UTC

Forgo the but­ter with these olive oil muffins. Mild-inten­sity EVOO is per­fect for baked goods, impart­ing crumb, fla­vor, and mois­ture. Olive oil plays a dou­ble roll in this recipe, not only used in the blue­berry muf­fin bat­ter but also in the brown sugar streusel top­ping. 

Using extra vir­gin olive oil in baked goods removes much of the guilt asso­ci­ated with these sweeter treats. Substituting EVOO in place of but­ter cuts down on sat­u­rated fats and bad cho­les­terol in your bak­ing. Olive oil is con­sid­ered a good fat, con­tribut­ing antiox­i­dants and vit­a­mins and, when part­nered with other super­foods (like blue­ber­ries), gives an even greater nutri­tional boost. 


Olive Oil Blueberry Coffee Cake Muffins

Course: Breakfast, SnacksCuisine: American, MediterraneanDifficulty: Easy


Prep time


Cooking time



Double the blue­ber­ries mean dou­ble the fla­vor. Both fresh blue­ber­ries (you can also use frozen blue­ber­ries) and blue­berry jam are added to the bat­ter insur­ing that each bite is chock­full of very berry fla­vor. The streusel top­ping adds a lovely, slightly crisp, crumb to these muffins, mak­ing them much more ele­vated than the aver­age. 


  • Blueberry Muffins:
  • 1/2cupmild inten­sity extra vir­gin olive oil

  • 1/2cupmaple syrup

  • 2tea­spoonsvanilla extract

  • 1/2cupfull-fat plain Greek yogurt

  • 1/4cupwhole milk

  • 2eacheggs

  • 2cupsall-pur­pose flour

  • 2 1/2 tea­spoons bak­ing pow­der

  • 1/2tea­spoonbak­ing soda

  • 1tea­spoonsalt

  • 1/2 tea­spoonground cin­na­mon

  • 1 1/2 cupsblue­ber­ries

  • 1/3 cup blue­berry jam

  • Streusel Topping:
  • 3/4cupall-pur­pose flour

  • 1/2cup brown sugar

  • 2tea­spoons ground cin­na­mon

  • 4 table­spoons mild extra vir­gin olive oil


  • Preheat oven to 350°F. Place olive oil, maple syrup, vanilla extract, yogurt, milk, and eggs in a large bowl, whisk until blended.
  • In a sep­a­rate bowl, place flour, bak­ing pow­der, bak­ing soda, salt, and cin­na­mon, stir to com­bine. Place the flour mix­ture into the bowl with the wet ingre­di­ents and stir to com­bine the bat­ter. Add the blue­ber­ries and jam to the bat­ter and gen­tly fold to com­bine, being care­ful not to over-mix the bat­ter. 
  • Place flour, brown sugar, cin­na­mon, and olive oil in a medium bowl, stir until com­bined and crumbly.
  • Line 12 – 16 muf­fin tins with paper lin­ers and divide the bat­ter between the pre­pared tins. Sprinkle the streusel over the bat­ter, gen­tly press­ing the streusel into the bat­ter to adhere, and place in the oven. 
  • Bake for 30 min­utes or until a tooth­pick inserted in the cen­ter comes out clean. Remove from the oven and set aside to rest and cool slightly.

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