Blueberry Olive Oil Muffins

By Charlie

Published Mar. 27, 2026

This take on a classic blueberry muffin uses olive oil and greek yogurt for a light and moist crumb. The topping to these Blueberry Olive Oil Muffins is an olive oil and semolina streusel that brings an extra dimension to the flavor. These are perfect for breakfast or brunch and pair well with coffee or tea.

Print Recipe

Blueberry Olive Oil Muffins

Prep Time25 minutes
Cook Time20 minutes
Servings: 12 muffins

Equipment

  • muffin pan

Ingredients

Batter

  • ½ cup sugar (100g)
  • ½ cup extra virgin olive oil (120ml)
  • 2 large eggs
  • ⅓ cup milk
  • ⅔ cup Greek yogurt
  • 1 ¾ cups all-purpose flour (220g) (plus 1 tbsp for dusting blueberries)
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 ½ tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 ½ cups fresh blueberries

Streusel

  • ¼ cup semolina flour
  • 2 tbsp all-purpose flour
  • ¼ cup sugar
  • 2 tbsp olive oil
  • ¼ tsp salt

Instructions

  • Preheat the oven to 425F/220C.
  • In the bowl of an electric mixer, mix together the sugar and olive oil. Add the eggs and mix until just combined. Add the milk and Greek yogurt and mix again until combined.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  • Fold the flour mixture into the olive oil mixture. Add the lemon juice and vanilla extract and mix until just combined.
  • In a separate bowl, toss the blueberries in 1 tbsp all-purpose flour, then gently fold the blueberries into the batter, taking care not to crush the berries.
  • In a medium-sized bowl, use a spatula or your hands to mix together the semolina flour, all-purpose flour, sugar, olive oil, and salt until crumbles form but the streusel is not entirely smooth.
  • Fill the muffin wells nearly to the top with batter. Top with the streusel.
  • Bake at 425F/220C for 6 minutes. Then, lower the temperature to 350F/180C and continue to bake for an additional 13-14 minutes.