• ½ cup Saporito Blood Orange Olive Oil
  • ½ cup succanat or alternate natural sweetener
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking powder
  • ¼ teaspoon sea salt
  • 2 cups flour (we used einkorn, coconut, and almond)
  • ½ cup milk (can use almond)
  • 2 ½ cups fresh or frozen blueberries


  1. Heat oven to 375°. Grease 18 regular-size muffin cups (or 12 large).
  2. Mix olive oil and sweetener until fluffy.
  3. Add eggs, one at a time, beating after each.
  4. Mix in vanilla, baking powder, and salt.
  5. With spoon, fold. in half of the flour, then add half of the milk to batter; repeat.
  6. Fold in blueberries. Spoon into muffin cups.
  7. Bake 15-20 minutes, until springy to touch. Bake longer, if needed.
  8. Toothpick test for doneness.

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