Lemon Blueberry Muffins with Olive Oil

 

C. blueberries

2 tsp. all-purpose flour

1 C. all-purpose flour

½ C. whole wheat flour

2 tsp. baking powder

½ tsp. salt

⅓ C. extra virgin olive oil

½ C. granulated sugar

¼ C. lemon juice

Grated zest from 1 lemon

¼ tsp. vanilla extract

¼ C. yogurt

2 eggs large

 

Preheat oven to 350ºF and apply non-stick spray to a 12-cup muffin pan. In a small bowl mix together the blueberries and 2 tsp. flour. Set aside. In a medium bowl whisk together 1 C. all-purpose flour, whole wheat flour, baking powder and salt. Set aside. Using a stand mixer, whisk and cream the olive oil and sugar until light and fluffy. Add lemon juice, lemon zest, vanilla and yogurt. Beat until combined. Add eggs, one at a time, beating well after each addition. Combine flour mixture into the batter. Gently fold in blueberry mixture by hand. Divide batter evenly into the prepared muffin pan and bake in the oven for 30-40 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Let the muffins rest in the pan for 5 minutes, then turn out onto a cooling rack to cool completely.