O' So Good Olive Oil's Blueberry Muffins


  • 3/4 Cup Milk

  • 1 Cup old-fashioned whole rolled oats

  • 1/2 Cup Whole Wheat Flour

  • 1 1/2 Cups all-purpose flour (spoon and leveled)

  • 1 teaspoon baking powder

  • 1 teaspoon baking soda

  • 1/2 teaspoon ground cinnamon

  • 1/2  teaspoon salt

  • 1/4 cup + 2 tablespoons O’ So Good Vanilla Olive Oil

  • 1/2 cup honey

  • 1 large egg at room temperature 

  • 1 tablespoon O’ So Good Olive Oil’s Blueberry 

  • Balsamic Vinegar

  • 1 Cup frozen

Recipe | Curry Chicken Stuffed Pumpkin


  1. Combine milk and oats and set aside for 20 minutes so that the oats absorb some of the moisture. This is a very important step!

  2.  Preheat the oven to 425 degrees Fahrenheit and then line a 12 count cupcake tray with muffin liners. 

  3. Combine all the dry ingredients. Whisk the flours, baking powder, baking soda, cinnamon, and salt. In a separate bowl combine the wet ingredients. Whisk the olive oil, honey, egg, and balsamic vinegar together. Pour the wet ingredients into the dry and stir to combine. Then add the soaked oats with the milk and blueberries. Gently stir all ingredients together. 

  4. Spoon the batter into the liners filling it about mid full-full. Top with oats and a light sprinkle of brown sugar, if desired. Bake in the oven for 5 minutes at 425 and then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees Fahrenheit and bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. Let cool for a few minutes and enjoy!