Navidi's Lemon-Ginger Blueberry Muffins

Navidi's Lemon-Ginger Blueberry Muffins

Yield: 12 muffins


• 2 cups all-purpose flour

• 1/2 cup granulated sugar

• 3 teaspoon baking powder 

• 1 teaspoon ground cinnamon 

• 1/2 teaspoon ground ginger

• 1/4 teaspoon salt

• 2 eggs

• 1 cup milk

• 4 Tablespoons Navidi's Lemon Olive Oil

• 1 teaspoon vanilla extract

• 1 cups blueberries, fresh or frozen

Reserve for topping; 

• 1 1/2 Tablespoons Navidi's Ginger-infused Cane Sugar and 1/4 cup blueberries

Directions: Preheat oven to 400F.  Whisk together dry ingredients in large bowl.  Beat eggs in small-medium bowl and combine with wet ingredients (with the exception of blueberries).  Add wet ingredients to dry ingredients and fold in.  Avoid overmixing; slightly lumpy batter is ok.  Then fold in 1 cup blueberries.  Spoon into lined or greased muffin tins and top with additional blueberries and cane sugar.  Bake for about 20 minutes until slightly golden and a skewer inserted in middle comes out clean.  Enjoy!