Moist Olive Oil Blueberry Muffins Recipe

These olive oil blueberry muffins are simple to make and absolutely delicious. Each muffin is tender and fluffy, topped with a sweet, buttery sugar streusel that adds a crisp finish. Bursts of juicy fresh blueberries give every bite bright, fruity pops of flavor.

The batter is based on olive oil, which creates a moist, light crumb. Lemon zest and juice brighten the muffins and pair perfectly with the blueberries, while the streusel on top provides a pleasant contrast of texture.

Ingredients Notes

Key ingredient tips to help you get the best results.

• Butter: Use unsalted butter and keep it cold for the streusel.
• Blueberries: Use fresh blueberries. Rinse and pat them dry before using.
• Cornstarch: Optional but recommended — it improves the texture.
• Eggs: Use room-temperature eggs for a smoother batter.
• Flour: All-purpose flour works well here.
• Lemon: Both zest and juice add essential brightness to the muffins.
• Sour cream: Room temperature is best; plain yogurt can be substituted if needed.
• Olive oil: Extra virgin olive oil lends flavor, but any olive oil will work.

Step by step instructions

Follow these steps to bake Olive Oil Blueberry Muffins.

Step 1 — Prep. Preheat the oven to 400°F (204°C). Line a 12-cup muffin tin with 16 regular muffin liners (this recipe makes 16–18 muffins depending on how full you fill each liner) and set aside.

Step 2 — Make the streusel. In a small bowl combine 3/4 cup flour, 1/3 cup white sugar, and 5 tablespoons cold, diced unsalted butter. Rub together with your fingertips until a crumbly streusel forms with both small and larger pieces. Chill while you make the batter.

Step 3 — Whisk dry ingredients. In a small bowl whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 1/2 tsp baking powder, 1/4 tsp salt, and 1 tsp cornstarch. Set aside.

Step 4 — Combine sugar and lemon zest. In a large bowl add 1 1/4 cups white sugar and 1 tablespoon lemon zest. Rub them together with your fingers for about a minute to release the lemon oils and aroma.

Step 5 — Add olive oil. Pour 1/2 cup extra virgin olive oil into the sugar-zest mixture and whisk for 2–3 minutes until well combined.

Step 6 — Add eggs and vanilla. Whisk in 2 large room-temperature eggs and 1 tablespoon vanilla until the mixture is smooth.

Step 7 — Add sour cream and lemon juice. Mix in 1/2 cup full-fat sour cream and 2 tablespoons lemon juice until fully incorporated.

Step 8 — Combine dry and wet. Add the dry ingredients to the wet mixture and gently fold with a spatula until just combined and no dry streaks remain. Stop mixing once the batter is uniform to avoid overworking it.

Step 9 — Prepare the blueberries. Toss 1 1/2 cups fresh blueberries with 1 tablespoon flour in a medium bowl; this helps prevent them from sinking. Fold the blueberries into the batter gently until evenly distributed.

Step 10 — Scoop and top. Divide the batter among the prepared liners, filling regular liners nearly to the top (or about two-thirds full for tulip liners). Sprinkle a generous pinch of streusel over each muffin.

Step 11 — Bake. Bake for 25–28 minutes, or until a toothpick inserted into the center comes out clean. Cooling on a rack for a few minutes before removing from the tin helps set the crumb.

FAQ

How should I store these muffins?

Store at room temperature for 2–3 days, or in an airtight container in the refrigerator for up to one week.

Can I leave out the blueberries?

Yes — you can omit them if you prefer, though blueberries are a lovely addition.

Is lemon required?

Lemon enhances the flavor significantly; the muffins are less flavorful without it, so it’s recommended.

How many muffins does the recipe yield?

About 16–18 regular-sized muffins, depending on how generously you fill each liner.

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