Olive Oil and Blueberry Muffins

Olive Oil and Blueberry Muffins recipe - The Cooks Pantry


Matt Sinclair




  • 1 cup Cobram Estate Classic Extra Virgin Olive Oil
  • 2 eggs
  • 1 ½ cups caster sugar
  • 1 cup Greek yoghurt
  • 2 Tbsp. fresh lemon juice
  • Zest of 1 lemon
  • 3 cups plain flour
  • 2 tsp baking powder
  • 2 cups blueberries


  • Preheat oven to 190C. Line a muffin tray with paper cases, or lightly grease with olive oil.
  • Place the olive oil, eggs, sugar, yoghurt, lemon juice and zest in a large bowl and whisk through until combined. Fold in flour and baking powder until just combined
  • Spoon the batter into the muffin cases to fill ¾. Sprinkle blueberries over the top of each muffin. Place in the oven on the middle rack for 25-30 minutes until golden brown and a skewer comes out clean from the middle.
  • Allow to cool on a wire rack.

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