Morning muffins perfect for a weekend. The olive oil has superb health benefits and provides the muffin with a delicious crumb texture.
Ingredients:
428 g organic all purpose flour
150 g organic raw cane sugar
14 g sea salt
17 g baking powder
330 g organic greek yogurt
3 each whole eggs
58 g extra virgin olive oil
180 g blueberries
Method:
Preheat oven to 375 degrees
Sift dry ingredients together.
In separate bowl, whisk the wet ingredients together.
Gather two muffin trays of 12 portions each.
Place parchment paper liners in muffin tray, alternating spaces. This will allow for better heat when cooking.
Combine wet and dry ingredients together, the batter will be thick.
Using a cookie scoop or portion scoop, divide the batter into the muffin pans. I recommend using two pans for more even baking temperatures.
Bake at 375 degrees for 20-25 minutes. Insert toothpick or skewer to check batter doneness or use your finger to test. It should be firm and springy to the touch.
Allow to cool and enjoy!
Chef John Brand 