Orange Almond Blueberry Muffins


This Muffin is Really a Nod to the Way all Muffins Used to be: not too large, fine textured, and full of fresh fruit flavor. The key to a good muffin is size. Muffins the size of a softball usually taste like one too. A simple burst of blueberries gives this ultra-light muffin a vaguely familiar feeling, while the orange and almond flavors provide a new spin and depth to the classic morning breakfast treat. If you use frozen blueberries, make sure to rinse them in a sieve until the water runs clear. Pat them dry and toss them in some flour before adding them to the batter. This will prevent your muffins from turning that icky greenish color and will keep the berries suspended in the muffin mix.


  • Grated zest of 1 orange (about 1 tablespoon)
  • ½ cup fresh orange juice
  • ½ cup whole milk
  • 2 large egg whites
  • 4 tablespoons (½ stick) unsalted butter, melted and cooled
  • ¼ cup sliced, blanched almonds, finely ground
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • ¼ cup sliced almonds, toasted
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup blueberries
  • Handful of sliced almonds for decoration


Preheat the oven to 375 degrees F. Spray a 12-cup muffin pan with nonstick cooking spray.

In a medium bowl, combine the orange zest, orange juice, milk, egg whites, and butter. Whisk until combined.

In another medium bowl, combine the ground almonds, flour, sugar, toasted sliced almonds, baking powder, baking soda, and salt. Make a well in the middle of the dry ingredients. Pour the wet ingredients into the well, and stir until just combined. Fold in the blueberries.

Fill each muffin cup about three-quarters full, and arrange 3 or 4 sliced almonds on top of the batter in a floral decoration. Bake in the center of the oven for 15 minutes, or until the edges are brown and a toothpick inserted into the center of a muffin comes out clean. Move the muffin pan to a wire rack, and let cool for 15 minutes. After 15 minutes, remove the muffins from the pan and let them finish cooling on the rack.

The muffins can be stored in an airtight container for up to 2 days.