Orange Blossom and Blueberry Muffins

Blueberries, blueberries, blueberries! I have been a little breakfast heavy lately, but that is the only time I have had lately to conjure up some good ole home cooking. This is a cute spin of the traditional blueberry muffin, because sometimes tradition needs a little jazz in its life. The Orange Blossom adds a little floral note that perfectly compliments the sweet tart blueberries.

2 cups all-purpose flour

3/4 cup granulated sugar

1/2 teaspoon kosher salt

2 teaspoons baking powder

1/3 cup Extra virgin olive oil (Blood Orange Olive Oil)

1 large egg

1/3 milk

1/4 cup orange blossom syrup (you can find this at a Persian, Indian, or Amazon Markets)

1 1/2 teaspoons vanilla extract

6 to 8 ounces fresh blueberries

Combine all the wet ingredients in a large bowl. Slowly mix in all ingredients into the wet. Once combined fold in the blueberries. Using a ice cream scoop, place one scoop into a lined muffin tin. Cook for 22 minutes at 400 degrees.