Photo Credit by JellyToastBlog.com
Have you ever considered baking beautiful, moist and bright muffins with olive oil? And not just any olive oil, but Bumble’s Blood Orange Olive Oil? You will definitely want to try it. The results will blow you away.
Before trying to bake muffins with olive oil, I was a little skeptical. Would the whole thing taste like a mouthful of olive oil? Not that that is a bad thing, but when I’m thinking about making sweet breakfast muffins, that isn’t the first flavor profile that I had in mind. After tasting Bumble’s Blood Orange Olive Oil, I was not longer worried. This is the brightest, fruitiest olive oil that I have ever tasted and it works beautifully in these moist citrusy muffins.
I am a lover of all things citrus. Oranges, lemons, grapefruits, key limes, Meyer lemons; you name it and I am a fan. I use them in sweet and savory applications and these gorgeous muffins are one of my favorite ways to use both lemons and oranges as well as showcase the Bumble’s Blood Orange Olive Oil and Sicilian Lemon White Balsamic Vinegar.
These muffins are sweet, light and unbelievably moist. Studded with juicy blueberries and topped with a streusel topping made with Bumble’s Organic Butter Olive Oil, they are the perfect addition to any late Winter brunch. You can even experiment with your favorite berry, perhaps cranberry or raspberry, to change up the flavors a bit. Make them your own. Just be sure to make them. Trust me, your family will thank you!
Orange Blueberry Olive Oil Muffins
Makes 18 muffins
Recipe adapted from Giada De Laurentiis
- 1 3/4 cups all-purpose flour + ½ Tablespoon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 4 large eggs
- 2 teaspoons orange zest
- 2 teaspoons lemon zest
- 2 tablespoons Bumble Sicilian Lemon White Balsamic Vinegar
- 2 tablespoons whole milk
- 3/4 cup Bumble Blood Orange Olive Oil
- 1 cup of blueberries (fresh or frozen)
For Streusel Topping:
- 1/4 cup all purpose flour
- 1/4 cup of sugar
- 1 teaspoon orange zest
- 1 Tablespoons Bumble Organic Butter Olive Oil
Preheat oven to 350°. Line muffin tins with paper liners, enough for 18 muffins. Set aside.
In a medium bowl, whisk together flour, baking powder and salt. Set aside.
In the bowl of a stand mixer, beat together sugar and eggs until light and creamy, about 3 minutes. Add lemon zest, orange zest, milk and Bumble Sicilian Lemon White Balsamic Vinegar and beat for an additional minute or until well combined.
With the mixer on low, gradually add Bumble Blood Orange Olive Oil and beat until combined.
Gently add dry ingredients to wet ingredients, mixing until batter is just combined. It is ok if there are a few lumps left in the batter.
In a small bowl, toss blueberries with ½ tablespoon of flour.
Using a spatula, carefully fold floured blueberries into the muffin batter.
Using a scoop or ¼ measuring spoon, evenly divide batter into muffin cups. Be careful not to overfill cups; they should be about 2/3-3/4 of the way full.
Sprinkle streusel topping (recipe follows) over muffin batter and bake for 20-25 minutes or until toothpick comes out with moist crumbs clinging and muffins are beginning to golden.
Allow muffins to cool for 10 minutes in pan. Gently remove muffins to wire rack and allow to cool completely. Muffins can be stored in an air tight container at room temperature for up to 2 days.
In a small bowl, combine flour, sugar, orange zest and Bumble Organic Butter Olive Oil. Mix well with a fork until all crumbs are moistened.
These muffins have an incredibly moist texture and bright citrus flavor.
Experiment with different types of berries for a variety of flavor combinations.