Ingredients
✓ 1 tbsp butter (unsalted)
✓ ⅓ cup flour
✓ 1 tbsp sugar
✓ 1 tbsp brown sugar (optional)
✓ 1 tbsp nuts (chopped, optional)
✓ 1 cup flour (good quality, avoid bleached, bromated and enriched if possible)
✓ 1 tsp baking powder
✓ ½ tsp baking soda
✓ ½ cup sugar
✓ 2 eggs
✓ ½ cup light olive oil
✓ 1 cup yogurt (if using Greek yogurt, add 1 tbsp milk or buttermilk)
✓ 1 cup blueberries (fresh or frozen wild/conventional/organic)
Instructions
✓ Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
✓ In a large bowl, whisk together the flour, baking powder, baking soda, and ½ cup sugar.
✓ In another bowl, combine the eggs, olive oil, yogurt, and 1 tbsp butter, then mix well.
✓ Fold the wet ingredients into the dry, stirring just until combined.
✓ Gently fold in the blueberries, reserving a few for the top.
✓ Spoon the batter into muffin cups, filling each about ¾ full.
✓ Sprinkle the crumble topping over the batter.
✓ Bake for 18-20 minutes until the tops are golden and a toothpick inserted into the center comes out clean.
✓ Cool in the pan for 5 minutes before removing.
Notes
Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months. Reheat in the microwave or oven.
Nutrition
- Calories: 250
- Sugar: 12
- Sodium: 60
- Fat: 11
- Carbohydrates: 35
- Fiber: 2
- Protein: 5