
Blueberry Muffins
Elevate your baking with homemade blueberry muffins made from scratch Caputo “00” Chef’s Flour for a gut friendly and tasty twist on a classic treat.
- Yield: 12 Muffins
- Prep Time: 10 min
- Cook Time: 30 min


Ingredients
1 Cup Granulated Sugar
2 ½ Teaspoons Baking Powder
1 Teaspoon Salt
2 Large Eggs
½ Cup Buttermilk
½ Cup Milk
¼ Cup Butter, softened
1 Teaspoon Vanilla
2 Cups Fresh Blueberries or 1 1/2 Cups Frozen Wild Blueberries
¼ Cup Turbinado Sugar Divided, for topping
Instructions
- Preheat the oven to 375 degrees F.
- Spray a 12-count muffin pan with nonstick spray or place in cupcake liners.
- In a large bowl, combine Caputo “00” Chef’s Flour, sugar, baking powder, and salt.
- In a separate bowl combine buttermilk, milk, butter, Olitalia Extra Virgin Olive Oil, and vanilla.
- Add the wet mixture to the dry until just combined, then fold in blueberries.
- Generously fill each muffin pan cavity with batter and top with turbinado sugar.
- Bake for 25-30 minutes or until golden and cooked all the way through.
- Serve, share and enjoy!