Blueberry Ginger Muffins

Blueberry Ginger Muffins

Use frozen blueberries if making these in the off-season. They are a perfect pick-me-up with your morning cup of coffee.


Ingredients
3 cups flour
1 Tablespoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup crystallized ginger chopped
1 cup buttermilk
3/4 cup sugar
1/4 cup canola oil
2 cups blueberries
1 egg
lemon zest from 1 lemon

Sift first four ingredients. In a separate large bowl stir until blended sugar, eggs, oil and buttermilk. Gradually blend in sifted ingredients. Fold in blueberries, ginger and lemon zest. Scoop into greased or paper lined muffin tins. If desired sprinkle with coarse sugar.
Bake at 400 degrees until golden and cooked through, about 20 minutes.