Blueberry Olive Oil Muffins


Blueberry Olive Oil Muffins
Makes 9 muffins
Recipe Adapted from Radically Simple by Rozanne Gold

1 1/2 cups self-rising flour
3/4 cup granulated sugar
1 teaspoon ground cinnamon
1 egg
1/2 cup buttermilk
1/3 cup extra virgin olive oil, such as We Olive’s fruity Arbequina
1 1/4 cups blueberries
2 tablespoons turbinado sugar

1. Preheat the oven to 350 degrees. Line 9 muffin cups with paper liners.
2. Stir together the flour, granulated sugar, and cinnamon in a large bowl. In a medium bowl, beat together the egg, buttermilk, and olive oil. Stir the wet mixture into the dry mixture with a rubber spatula until a batter forms. Gently stir in the berries. Scoop the batter into the muffin cups. Sprinkle with the turbinado sugar. Bake for 25 minutes, until golden. Let cool.

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