Preheat oven to 350.
In a large bowl combine Biancolilla extra vrigin olive oil, greek yogurt, lime zest, lime juice, sugar, and eggs. Whisk thoroughly until smooth.
In a small bowl, whisk together flour, baking powder, and salt.
Toss blueberries in flour mixture.
Add flour mixture to olive oil/yogurt mixture and stir gently, just until you no longer see any dry spots.
Line 10 wells of a non-stick muffin tin with paper liners. Divide batter equally. Sprinkle with pearl sugar, if desired.
Bake in preheated 350 oven for 40-45 minutes, until golden brown and a toothpick inserted comes out clean.
Let cool for 5 minutes in muffin tin, then remove to cooling rack.
