Olive Oil Blueberry Muffins

The muffins are very easy to make and are good for you because of the blueberries, whole grains and olive oil. I used as little sugar as possible in these and that makes the olive oil noticeable, so make sure that you like that before making them.

Olive Oil Blueberry Muffins

1/2 cup old fashioned oats
1/2 cup orange or grapefruit juice
1/2 cup olive oil
1 large egg
5 tablespoons sugar
1 1/2 cups soft whole wheat flour
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon sea salt
1 1/2 cup fresh blueberries, fresh or frozen (see note)

Note: if using frozen berries, put them in a colander and rinse until the water runs clear. Once the water is clear, shake to drain and add them to the batter.

Crumb Topping
1 tablespoon sugar
1/4 cup soft whole wheat flour
2 tablespoons unsalted or salted butter, cold and cubed
1/4 teaspoon ground cinnamon

To make the muffins, combine juice and oats in a bowl. Add olive oil, egg and sugar. Stir to combine. Add the flours, leavening and salt. Fold the dry ingredients in and then gently fold in the blueberries. Divide between 12 muffin cups. and sprinkle the topping over the tops of muffins.

To make the crumb topping, combine all the ingredients in a bowl and using your fingertips rub the butter and dry stuff together. You want the butter to stay the size of peas or so. Sprinkle the topping over the tops of the muffins.

Bake 20-25 minutes at 350 F. Cool completely and store in an airtight container.
 
makes 12 muffins