Indulge guilt-free with these healthy blueberry muffins. Family-friendly and perfect for busy mornings! 

Makes: 12 Muffins  |  Preparation Time: 10 minutes


  • 1⁄3 cup La Panza Extra Virgin Olive Oil
  • 1⁄3 brown sugar
  • 1 cup Greek yogurt
  • 2 large eggs
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 tablespoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1⁄2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 1⁄2 cups blueberries, frozen or fresh
  • 1 1⁄2 cups all-purpose flour
  • 2 Tbsp. unsalted butter, cold and cut into pieces
  • 1/2 cup coarsely chopped fresh herbs (parsley, cilantro, basil, dill, or mint)
  • 1/4 cup chopped walnuts, toasted
  • Turbinado sugar (optional, for sprinkling on top)


  1. Preheat the oven to 400 degrees F and line a 12-cup muffin pan with liners or grease it with oil or butter.
  2. In a large bowl, combine the olive oil, brown sugar, eggs, Greek yogurt, vanilla extract, ground cinnamon, kosher salt, baking powder, and baking soda. Use a whisk or electric mixer to mix everything thoroughly for about a minute or until well combined.
  3. Add the whole wheat flour and all-purpose flour to the bowl, and gently mix with a wooden spoon until just combined (avoid overmixing).
  4. Carefully fold in the blueberries.
  5. Divide the batter evenly into the prepared muffin pan. You can use a large cookie/ice cream scoop for even portions.
  6. Sprinkle the tops of the muffins with turbinado sugar (optional).
  7. Bake in the preheated oven for 20-25 minutes. Check to see if they’re done by inserting a toothpick into the center of a muffin; if it comes out clean, they're ready.
  8. Allow the muffins to cool for at least 5 minutes before serving and enjoying.