Navidi's Lemon-Ginger Blueberry Muffins
Yield: 12 muffins
Ingredients:
• 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!