These muffins are simply the best, most tender & moist blueberry muffins that I have ever had. The recipe comes from Daphna Rabinovitch's recently released cookbook "The Baker in Me" and Daphna has graciously given me permission to share it. While the original recipe calls for using butter I substituted EVOO with fantastic results.
Makes 12 oversized muffins
*3 cups (750 ml) all-purpose flour (2 tbsp/30 ml extra if using frozen blueberries)
*4 tsp (20 ml) baking powder
*1 tsp (5 ml) baking soda
*1/2 tsp (2 ml) salt
*1 1/4 cups (310 ml) granulated sugar
*1 1/4 cups (310 ml) room temperature buttermilk
*1/4 cup (59 ml) + 2 tbsp (30 ml) extra virigin olive oil (I used Oro Viride)
*2 large eggs at room temperature
*2 tbsp (30 ml) finely grated lemon zest
*1 1/2 cups (375 ml) fresh or frozen wild blueberries
*Preheat the oven to 375F (190C). Lightly grease a 12 cup muffin tin or line with muffin cups; set aside.
*Whisk together the all-purpose flour, baking powder, baking soda and salt in a bowl until the dry ingredients are thoroughly combined; set aside.
*In a separate large bowl, whisk together the sugar, buttermilk, EVOO, eggs and lemon zest until well combined. Pour the buttermilk mixture over the dry ingredients. Using a wooden spoon, quickly stir together until just moistened. If using frozen blueberries, toss them in 2 tbsp (30 ml) flour. Quickly and gently fold in the blueberries.
*Divide the batter evenly among the prepared muffin cups. The cups should be quite full.
*Bake in the center of the preheated oven until the tops of the muffins spring back when lightly pressed, about 20 minutes. Cool the muffins in the pan on a wire rack for 10 minutes. Remove the muffins from the pan, transferring to a wire rack to cool completely.