Spiced blueberry and orange olive oil muffins

It is Sunday morning, one of those rare, sunny January days where brunch plans have been cancelled last minute and I haven’t made it out to do my grocery shopping. A quick glance in my fridge is less than inspiring; random condiments, a lone orange and a handful of blueberries.

A perfect morning for baking, with “This American Life” in the background and a cup of freshly brewed coffee. Inspired by a recipe scrawled on the back of an envelope, I substituted olive oil for butter and added ginger and orange zest.

5 tablespoons 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.



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