Heading to the Fulton St. Farmers Market before work for fresh, local produce has been a real treat. I was surprised that I had any blueberries left for muffins after snacking by the handful. I had just enough to throw into these amazing Orange Almond Blueberry Muffins a few Sundays past.
This is another win from one of my favorite dessert cookbooks, Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito. I have yet to encounter a recipe in this book that is less than stellar. (This spring I shared the Lemon Drop Cake recipe). I altered it a little bit using almond milk and homemade orange juice.
The orange zest and homemade orange juice make these little guys so refreshing and the aroma mixed with the scent of toasting almonds didn’t hurt! You can absolutely store these muffins in an airtight container for a few days, but like any homemade muffin, they are best served hot with butter.
I had intentions of a complete brunch spread, but we couldn’t help making a meal out of these. Neil taste tested at least five and I went back for a few myself before they could cool. Is it too early to start working on our winter bodies?
Fresh out of the oven! My attempt at an almond flower garnish didn’t stay intact…
I love that these muffins turn out on the smaller side, full of flavor. There was just enough blueberry in every bite.
These muffins don’t last long!
Read on for the recipe!