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Blueberry Breakfast Muffins

  • Prep Time- 20 min
  • Cooking Time- 25 min
Blueberry Breakfast Muffins

125 g plain flour
125 g wholewheat flour
3 tsp baking powder
200 g blueberries
2 eggs
120 mL Extra Virgin Olive Oil
100 mL milk
1 tsp vanilla extract

NOTE: These light and fluffy muffins make a GREAT weekend breakfast, very quick and easy and taste great! Show them off to friends and brag about Extra Virgin Olive Oil!


1. Preheat the oven to 190°C and generously oil a muffin tin, with Extra Virgin Olive Oil.

2. Mix the dry ingredients and the blueberries in a bowl, crushing just a few of the blueberries with a fork.

3. Mix together all the wet ingredients, then pour over the dry ingredients. Mix, then spoon into the prepared muffin tin.

4 Bake for 25 minutes until lightly browned and cooked through to the centre.

NOTE: These can be stored frozen, and then just warm them up quickly in the oven to serve !

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