1 cup fresh blueberries and/or walnuts or dried fruit
Preheat the oven to 425 degrees. Grease 6 to 8 wells of a standard muffin pan with a little oil, or line the wells with paper baking cups.
Use a fork to whisk together the almond flour, sugar, baking soda, salt and cinnamon in a mixing bowl.
Combine the eggs, the 2 tablespoons of oil, the vanilla extract and yogurt in a separate bowl. Gently stir that mixture into the flour mixture; the batter will be fairly stiff. Gently fold in the fruit and/or nuts.
Divide the batter evenly among the 6 to 8 wells, filling them almost to the brim. Bake for 5 minutes, then reduce the oven temperature to 350 degrees; bake for 15 to 20 minutes or until the muffins are lightly golden and thoroughly dry on top.
Transfer the muffins to a wire rack to cool slightly before serving.
The baked, cooled muffins can be frozen for up to 1 month, wrapped individually in plastic wrap and sealed in a zip-top bag.
At Nuvo Olive Oil, we tend to use exceptional and rare olives to blend them into our Extra Virgin Olive Oils. The Ascolano olives were used for our Estate Blend, but you can fly solo as we created an amazing single varietal - The Ascolano EVOO