Blueberry, lemon and olive oil muffins

Blueberry and lemon olive oil muffins

These moist and fruity muffins are the ultimate weekend breakfast treat or after school snack all the family will enjoy.


375 g self-raising flour
0.25 tsp baking powder
125 g caster sugar
225 ml whole milk
125 ml Premium Fruity & Mild Extra Virgin Olive Oil
2 large eggs
Finely grated zest of half a lemon
200g blueberries


Preheat the oven to 190°C and line the holes of a 12-cup muffin tin with squares of nonstick baking paper or muffin cases. Mix the flour, baking powder and caster sugar in a large bowl. Lightly whisk the milk, olive oil and eggs together in a jug. Pour the egg mixture into the bowl and gently mix with a balloon whisk until half combined.

Add the lemon zest and blueberries and fold in carefully and quickly, just a few times, to combine, using a large spoon – don't overmix. Spoon the mixture into the muffin tins and bake for 25-30 minutes.

Serve warm with a drizzle of olive oil for a delicious mid-morning snack or afternoon treat.