Tag Archives: blueberries

Orange Almond Blueberry Muffins (Gluten & Sugar Free)

16 Feb

Problem: I keep making things planning to put them up on the blog.

They keep getting eaten before I can take a picture.

Luckily, I made these when no one was around and snapped the pictures right away.

These muffins are adapted from the cookbook “Baked” – a really great recipe that I’m going to have to try with carbalose flour, because honestly I’m still working on how to get the muffins to have the right texture. For now, I’ll post the recipe and see if any of you make it, then we’ll see where we come up. I found a muffin TOP pan, which is genius, because it is common knowledge that if faced with a whole muffin or two muffin tops, you would choose the muffin tops. This could work better as a coffeecake as well – I’ll try that next time.

Orange Almond Blueberry Muffins (adapted from Baked by Matt Lewis and Renato Poliafito)

1 tbsp orange zest
the juice of a large orange
1/3 c sour cream
2 large egg whites
4 tbsp melted and cooled butter
1 tsp vanilla
1 tsp almond extract
2 1/4 c almond flour
1/2 c xylitol or eryithritol (I’ll be doing a post soon about the baking science behind these sugars)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 c fresh blueberries (if using frozen, run water over them in a sieve until they are thawed and the water runs clear and either let them dry or toss them in flour before you put them into the batter, saving a few for the topping)
handful of sliced or slivered almonds for decoration

Preheat your oven to 325°F. Get out 12 silicone baking cups, a muffin top pan, or lightly grease a normal muffin pan.

In a food processor, mix up your dry ingredients. This will help to get the almond flour ground up really well and if you are using a granulated xylitol or erythritol that has big crystals, this will help to get those a little smaller. Transfer your dry ingredients to a mixing bowl. In another bowl, mix your wet ingredients together – egg whites, sour cream, butter, extracts, and orange juice.

I decided to freshly squeeze my orange juice – use a half cup of orange juice from concentrate if you have that on hand instead of oranges.

In your dry ingredients, make a little well and pour your wet ingredients in. Mix this just until the ingredients are all combined, then put your blueberries in, saving some for sprinkling on the top right before baking if you want. I used slivered almonds instead.

Pour the batter into your desired baking vessels. Pop it in the oven for 30 minutes, and enjoy once they’ve cooled! My initial thought is that these taste like Trix cereal. In other words, they are delicious.