Spiced Blueberry and Orange Olive Oil Muffins

5 tablespoons Mazzone Orange Infuse Olive Oil

3/4 cup packed brown sugar

1/2 cup whole milk

2 teaspoons grated orange zest

1 egg

1 1/2 cups all purpose flour

1 1/2 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon salt

1 1/2 cups blueberries

Preheat oven to 400. Line muffin tin with liners.

Whisk together olive oil, brown sugar, milk, zest and egg in a bowl until combined well and set aside. Whisk flour, baking powder, spices and salt in a large bowl. Add wet ingredients to the dry and stir until just combined. Gently fold in blueberries

Fill muffin liners to the top and bake to a golden brown, about 25-30 mins. Muffins are done when a toothpick inserted into the muffin comes out clean.

Here's ANOTHER great idea thanks to our Olive Oil guru Mrs. Cinzia Forbes: Use Mazzone Orange Infused Olive Oil to coat the pan when making blueberry pancakes!

If you have our Basil olive oil try fresh blueberries and Mazzone Basil Infused Olive Oil over lemon sorbet or vanilla frozen yogurt.