Olive Oil Blueberry Sour Cream Muffins

• servings: 10 servings
• active time: 20 minutes
• total time: 40 minutes

Ingredients

2 cups all-purpose flour (+ 1 tbsp extra for dusting)

1 tsp baking soda

2 tsp baking powder

1/4 tsp salt

1 tsp cornstarch

1 1/4 cups white sugar

1/2 cup extra virgin olive oil

2 large eggs (room temperature)

1 tbsp lemon zest (2 small lemons)

2 tbsp lemon juice

1/2 cup full-fat sour cream (room temperature)

1 tbsp vanilla

1 1/2 cups fresh blueberries (washed)

3/4 cup all-purpose flour

5 tbsp unsalted butter (cold)

1/3 cup white sugar

Directions

For the streusel

In a small bowl, make the streusel. Combine flour, white sugar, and cold cut up butter. Using your hands, mix it together until combined into a crumbly, streusel mixture. Set aside while you make the muffin batter.

For the muffins

Preheat the oven to 400℉. Line the muffin liners with 16 regular liners (or 10 tulip liners) and set aside.

In a small bowl, whisk together flour, salt, cornstarch, baking powder, and baking soda. Set aside.

In a large bowl, add the lemon zest and white sugar. Using your fingers, rub them together for 1 minute. This will release the lemon zest aromas and taste.

Into the same bowl, add the olive oil. Whisk until well combined, about 2-3 minutes.

Add in the eggs and vanilla and continue whisking until combined and smooth.

Mix in the sour cream and lemon juice until well incorporated.

Add the dry into the wet and using a spatula, gently fold until just combined and no dry streaks appear.

Scoop the muffins into your liners filling them up almost to the top in the regular liners, and 2/3s of the way full if using tulip liners. Sprinkle a handful of streusel on top of each muffin.

In a medium-sized bowl, toss the washed blueberries with 1 tbsp of flour. Mix until it's evenly coated around the blueberries. This will help prevent the blueberries from sinking in the muffins. Then add them into the batter and mix until just combined.

Bake the muffins for 25-28 minutes in the regular liners, or 30-35 minutes if using tulip liners. The muffins are ready when a toothpick inserted comes out clean.

These muffins are so delicious! They stay good on your counter for 2 days, and in the fridge in an airtight container for up to 1 week.

Nutrition

• Serving Size: 1 muffin
• Calories: 399 kcal
• Total Fat: 17 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.2 g
• Cholesterol: 15 mg
• Sodium: 198 mg
• Total Carbohydrate: 59 g
• Dietary Fiber: 1 g
• Total Sugars: 32 g
• Protein: 4 g