Orange Almond Blueberry Muffins

This month for the Crazy Cooking Challenge, blueberry muffins are being featured. When I saw the orange almond blueberry muffins from Tessa at Handle the Heat, I knew I would love the orange almond blueberry muffins.

To begin, zest one orange and squeeze the juice from the orange.

Combine with two egg whites, four tablespoons of melted and cooled butter, and 1/2 cup of milk. Set aside and mix the dry ingredients.

I started the dry ingredients by finely grinding 1/4 cup of sliced almonds and toasting another 1/4 cup of sliced almonds.

Combine two cups of flour, 3/4 cup of sugar, 2 teaspoons of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt.

Then add in the toasted almonds.

Form a well in the dry ingredients to pour the wet ingredients into.

Stir to combine.

Then stir in blueberries till they are just combined.

Line 12 cupcakes tins or grease the pan if you don’t use papers.

I filled the cups fairly full, a little more than 3/4 full.

Bake on 375 degrees for fifteen minutes or a toothpick comes out clean. Then cool for fifteen minutes in the pan on a cooling rack.

Be sure to checkout the other blueberry muffin recipes. I am sure there is one that peeks your interest.

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Leah

A working mom of two very active teenagers. My husband and I gave up running the 80-cow dairy farm that also included a couple of hundred acres of corn and soybeans to both work to support the agricultural industry. We still have about 20 head of dairy heifers and cows to help my kids appreciate the effort it takes to raise livestock. I consider myself a foodie as I love cooking and experimenting with recipes. My family just wishes I would make the same thing twice. Find my other blog, FarmWifeDrinks.com for all things cocktails.

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