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.