Best Blueberry Muffins

Extra Light
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/3 cup Filippo Berio Extra Light Olive Oil
  • 1/2 tsp orange extract or Fior di Sicilia
  • 2 1/2 cups unbleached all-purpose flour
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 cup buttermilk
  • 2 cups blueberries
  • Topping:
  • Grated zest of 2 lemons
  • 2/3 cup coarse granulated sugar
    • Preheat oven to 425°F. In bowl, beat together sugar, eggs, olive oil and orange extract. Combine flour, baking powder and salt; add to egg mixture, in two additions alternating with buttermilk. Fold in blueberries. Line muffin cups with paper cups; fill cups three-quarters full of batter.

      Topping: Combine lemon zest with sugar; sprinkle over each muffin. Bake for 12 to 15 minutes or until golden brown.

      Recipe provided by Chef Mary Ann Esposito

    Prep Time

    13 min

    Cook Time

    12 min

    Total Time

    25 min






    Breakfasts & Brunches

    Ingredient: Eggs

    Cooking Method: Bake

    World Cuisine: American

    Product: Extra Light


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