Lemon Wild Blueberry Mini-Muffins

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See if your guests can divine the secret ingredient in these unusually good morsels (adapted from a recipe in "Olives: The Life and Lore of a Noble Fruit," by Mort Rosenblum). It's the olive oil -- and it lends a rich fruitiness. Use tiny, wild blueberries, if they're available.


  • 12 cup extra virgin olive oil
  • 34 cup sugar
  • lemon zest, finely grated
  • 1 Organic Valley Large Egg, lightly beaten
  • 1 cup Organic Valley Buttermilk
  • 1 12 cups flour
  • 13 cup yellow cornmeal
  • 1 teaspoon baking soda
  • 14 teaspoon salt
  • 1 12 cups fresh blueberries
  • 3 tablespoons lemon juice (optional)
  • 1 13 tablespoons sugar (optional)


Heat oven to 375 degrees. Grease 36 mini-muffin tins or line them with mini paper cups.

Combine the olive oil, sugar, lemon zest, egg and buttermilk in large bowl. Whisk flour, cornmeal, baking soda and salt in smaller bowl. Stir dry mixture into wet mixture until barely combined. Gently fold in blueberries. Spoon batter into prepared cups (no more than three-quarters full). Bake until muffins are beginning to brown lightly and toothpick inserted in center comes out clean, 15-18 minutes. Cool 10 minutes on a rack before removing muffins from pans.

Make a glaze, if desired, by combining lemon juice and a heaping tablespoon of sugar in small bowl. Dip the tops of muffins into glaze while still warm.

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