Blueberry-Olive Oil Muffins

These wholesome muffins are incredibly moist and tender.


  1. Preheat oven to 375°. Coat muffin pans with cooking spray or fill with muffin liners.
  2. In a large bowl, combine flour, baking powder, baking soda, sugar and salt.
  3. In a medium bowl, whisk together the eggs, yogurt, olive oil and lemon zest. Add wet ingredients to dry ingredients, stir until just combined. Gently fold frozen blueberries into batter.
  4. Spoon batter into prepared muffin pans. Sprinkle muffins evenly with brown sugar.
  5. Bake for 20-25 minutes or until golden brown and baked through when tested with a toothpick.

Tip: Adding blueberries directly from the freezer to the batter will prevent the color from bleeding into your muffins.

Recipe courtesy of Chef Kates,
ALDI Test Kitchen


Carlini Cooking Spray

2 cups Baker's Corner All Purpose Flour

1 1/2 teaspoons Baker's Corner Baking Powder*

1/2 teaspoon Baker's Corner Baking Soda

1/3 cup Baker's Corner Granulated Sugar

1/2 teaspoon Stonemill Essentials Iodized Salt

2 Goldhen Large Eggs

1 1/4 cups Fit & Active Plain Nonfat Yogurt

1/2 cup Carlini Extra Virgin Olive Oil

1 lemon, zested

1 1/2 cups Season's Choice Frozen Blueberries

3-4 tablespoons Baker's Corner Brown Sugar

*These are Seasonal items that are only in stores for a limited time and may no longer be available.

Prep Time:
15 minutes

Cook Time:
25 minutes

Total Time:
40 minutes

16 muffins