Blueberry Corn Muffins with EVOO

Blueberry Corn Muffins with EVOO

Adapted from a recipe by Melissa Knific, originally published in The New York Times

Made with Elkano Imports Extra Virgin Olive Oil (EVOO) – try the Premium Pajarero or Select Envero for best results.

This recipe gets a Mediterranean-inspired twist by swapping out butter for extra virgin olive oil (EVOO). The fruity, rich notes of Elkano Imports' Premium Pajarero or Select varieties perfectly complement the bright lemon zest and juicy blueberries. Moist, flavorful, and a little more heart-healthy, these muffins are a simple pleasure elevated by quality ingredients.

Ingredients

Yield: 12 muffins

• ½ cup (120ml) Elkano Imports Extra Virgin Olive Oil (EVOO) (Premium Pajarero or Select), plus more for greasing
• 1 cup (about 155g) yellow cornmeal (medium- or fine-grain)
• 1 cup (120g) all-purpose flour
• Zest from 1 lemon (optional)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt (or ¼ teaspoon fine salt)
• 1 cup (240ml) whole milk
• 1 large egg
• ½ packed cup (110g) brown sugar (light or dark)
• 2 cups (280g) blueberries (fresh or frozen – no need to thaw)

Preparation

• Step 1:
  Heat oven to 400°F (200°C). Generously grease a standard-size muffin tin with EVOO or coat with cooking spray.
• Step 2:
  In a medium bowl, whisk together the cornmeal, flour, lemon zest (if using), baking powder, baking soda, and salt.
  In a large bowl, whisk together the EVOO, milk, egg, and brown sugar until smooth.
  Gradually add the dry ingredients to the wet, whisking until just combined. Let the batter rest at room temperature for 10 minutes. Gently fold in the blueberries.
• Step 3:
  Scoop the batter evenly into the prepared muffin tin.
  Bake until the muffins are golden and a toothpick inserted in the center comes out clean, about 18 to 20 minutes.
  Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Storage Tips:

• Store in a paper towel-lined, airtight container in the fridge for up to 3 days.
• Freeze for up to 3 months. Thaw at room temperature and enjoy!