Orange Almond Blueberry Muffins
Few breakfast pastries say “good morning” better than ones made with oranges, almond and blueberries. That’s what motivated me to make these muffins. Not only do they make you look forward to getting up in the morning, they look great and are easy to make too. See if you don’t agree.
Adapted from and inspired by a recipe in Baked, New Frontiers in Baking
by Matt Lewis and Renato Poliafito
½ C (118 ml) fresh orange juice (2 large oranges)
½ C (118 ml) whole milk
2 large egg whites
4 T (½ stick, 113 g) unsalted butter, melted, cooled
¼ C (1 oz/28 g) almond flour
2 C (10 oz/283 g) all-purpose flour
¾ C (5 ¼ oz/148 g) granulated sugar
¼ C (¾ oz/20 g) sliced almonds, toasted
2 t (8 g) baking powder
½ t (2 g) baking soda
½ t (3 g) salt
¾ C (4 ½ oz/127 ½ g) blueberries (frozen or fresh)
sliced almonds for decoration
turbinado sugar
Position rack in middle of oven and heat to 375° F (190° C). Spray a 12-cup muffin pan with nonstick cooking spray. Set aside.
In medium bowl, combine zest, orange juice, milk, egg whites, and butter. Whisk until combined.
In another large bowl, combine flours, sugar, toasted sliced almonds, baking powder, baking soda, and salt. Make well in middle of dry ingredients. Pour wet ingredients into well, and stir until just combined. Fold in blueberries.
Fill each muffin cup about three-quarters full, and arrange 3 or 4 sliced almonds on top of batter in floral pattern. Sprinkle each muffin top with turbinado sugar. Bake in center of oven for 15 minutes, or until edges are brown and toothpick inserted into center of muffin comes out clean. Rotate pan one half turn midway through baking. Place muffin pan on wire rack and let cool for 15 minutes. After 15 minutes, remove muffins from pan and let finish cooling on rack.
Yield: 12 Muffins
Click here for Baker's Notes
10 Apr 18 – Used Bob’s Red Mill (BRM) almond flour rather than making it with blanch almond as called for in original recipe. Also, I used BRM dried berries that I rehydrated in boiling water for 30 minutes, because my fresh berries didn’t look or taste good. Used medium glass Pyrex glass bowl for wet ingredients and large for dry. Bowl size selection was correct. Used Danish whisk to incorporate berries. Even though I rehydrated the berries and I rinsed them before folding them into batter, they did not bleed changing the color of batter. Baked in island oven for (7+7+2+1+1 ½ ) 18 ½ minutes. They definitely were NOT done at 15 mins as suggested in original recipe. Muffins easily came out of pan when inverted. None stuck. Susan through they were over done and as a result a bit dry. Flavor was very good.