In season: Blueberries

[Orange Almond Blueberry Muffins]

It's beginning to look a lot like blueberry season! Not only are they one of the best superfoods, they're also on sale this time of year! I found them for 2 cartons for $5.

I needed to make a treat for book club, so I pulled out my favorite baking cookbook of all time (I don't know if I've ever mentioned this cookbook before, but it is my absolute favorite in the whole wide world. ever. of all time. Have I convinced you yet? Go get one now. Amazon, folks. You don't even have to leave your chair.) and flipped to the Orange Almond Blueberry Muffins recipe.

That sounds like a lot of things to have in one muffin, but the bright, fruity flavors marry so well with the subtle, nutty almonds. And look how pretty! The recipe encourages you to use sliced almonds to decorate the tops in a floral pattern. I love those little touches.

So go out and grab you some fresh blueberries (and an orange and some almonds) and whip these up today! Your friends/coworkers/family members will thank you--they are delicious and nutritious (sorta)!

Orange Almond Blueberry Muffins

from Baked: New Frontiers in Baking, by Matt Lewis and Renato Poliafito

Grated zest of one orange (this is a pain, but worth it)

1/2 cup orange juice (I used the juice of the above orange and supplemented with regular OJ)

1/2 cup milk (they suggest whole, I used 2%)

2 egg whites

4 Tbs (1/2 stick) butter, melted and cooled (so you don't scramble the eggs)

1/4 cup finely ground almonds (pulse in food processor until fine)

2 cups flour

3/4 cup sugar

1/4 cup sliced almonds, toasted (didn't toast 'em. because I'm lazy.)       

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 cup blueberries (I used more like 1 cup, and it turned out fine!)

sliced almonds for decoration

Preheat oven to 375. Prepare muffin pan with nonstick spray or muffin papers.

In a medium bowl, combine orange zest, orange juice, milk, egg whites, and butter (if your butter isn't slightly cooled to room temperature, it will scramble the eggs. promise. and that's gross). Whisk until combined.

In another medium bowl, combine ground almonds, flour, sugar, 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 (over-mixing makes tough muffins!). Fold in blueberries.

Fill each muffin cup about 3/4 full, and decorate with sliced almonds. Bake for 15 minutes, or until the edges are brown and a toothpick inserted into the center comes out clean. Let cool in pan 15 minutes, then remove to a wire rack.

Made 20 muffins