Almond Orange And Blueberry Muffins Food

BEST BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 375°F and put an oven rack in the middle position. Line a 12-cup muffin tin with paper liners. Spray the pan and the liners with non-stick cooking spray.
• In a medium bowl, whisk together the flour, baking powder and salt.
• In the bowl of an electric mixer, beat the butter and granulated sugar for about 2 minutes. Add the eggs one at a time, scraping down the sides of the bowl and beating well after each addition. Beat in the vanilla extract and almond extract. (The batter may look a little grainy -- that's okay).
• Gradually add the flour mixture, alternating with the milk, beating on low speed to combine. The batter will be very thick. Add the blueberries to the batter and fold gently with a spatula until evenly distributed. Do not overmix.
• Scoop the batter into the prepared muffin tin (an ice-cream scoop with a wire scraper works well here); they will be very full. Sprinkle the turbinado sugar evenly on top of the muffins.
• Bake for about 30 minutes, until lightly golden. Let the muffins cool in the pan for about 10 minutes. Run a knife around the edge of each muffin to free it from the pan if necessary (the blueberries can stick), then transfer the muffins to a rack to cool completely.
• Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 - 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.

BLUEBERRY-ORANGE MUFFINS

Steps:

• Mix oats, orange juice and zest. Blend in oil and eggs; set aside. Stir together flour, sugar, baking powder, salt and baking soda. Add oat mixture; mix lightly. Fold in blueberries. Spoon batter into 24 paper-lined muffin tins, filling two-thirds full. Combine topping ingredients; sprinkle over batter. , Bake at 400° for 15-18 minutes or until lightly browned., Cool for 5 minutes before removing to a wire rack.

ALMOND FLOUR BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

ALMOND ORANGE MUFFINS

Steps:

• Preheat oven to 400°F Line a 12-muffin pan with paper muffin cups.
• Sift flour, baking powder, cinnamon and salt into a bowl.
• Stir in 3/4 cup wheat germ, and set aside.
• In a large bowl, combine eggs, milk, juice, sugar and oil.
• Add dry ingredients all at once and stir lightly until liquid is absorbed; batter will be lumpy.
• Stir in orange zest and 3/4 cup almonds.
• Divide batter among muffin cups and sprinkle tops with remaining almonds and wheat germ.
• Bake 12 to 15 minutes or until a toothpick comes out clean.
• Remove from pan and let cool.

ALMOND, ORANGE, AND BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350.
• In large bowl, mix together eggs, oil, sugar, vanilla, blueberries, orange zest, orange juice, and cinnamon.
• In a separate bowl, sift together flour, almond meal, baking powder, and salt.
• Stir the dry ingredients into the wet ingredients until just combined, being careful not to over mix the batter.
• Spoon the batter into oiled muffin tins and bake until golden brown. 20 to 25 minutes for standard tins, 12-15 minutes for mini tins.
• Makes 24-36 mini muffins or 12-18 standard.
• Enjoy!

BLUEBERRY ORANGE MUFFINS

Steps:

• Preheat the oven to 350°F. Line a 12-cup muffin pan with muffin liners. Set aside.
• In a large bowl, sift together all the dry ingredients: oat flour, almond flour, baking soda, baking powder and salt.
• Add water and milk to a microwave-safe bowl. Heat in 10-second increments until just warm. This will prevent the melted coconut oil from solidifying once mixed with these liquids.
• In a medium bowl, whisk together all wet ingredients: water, milk, orange juice, orange zest, oil, sugar, maple syrup and vanilla. Whisk until well incorporated.
• Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain. Fold in blueberries.
• Pour batter evenly into prepared muffin pan-filling each cup all the way to the top for big, round tops, and ¾ of the way for a larger quantity of smaller muffins. Optionally, tuck tiny blueberries into the tops of the muffin batter.
• Bake for 22-26 minutes. Mine took 24 minutes. Insert a toothpick to check for doneness-once it comes out clean, it's done.
• Place muffin pan on a cooling rack to cool for 20 minutes. Remove muffins from muffin pan and transfer to a cooling rack to cool completely, about 1-3 hours.
• In a small bowl, whisk together Orange Glaze ingredients until thickened: confectioners' sugar and orange juice. Drizzle muffins. Note: you can leave off the orange glaze for a much subtler orange flavor and decreased sweetness. Enjoy! Storing instructions below.

ALMOND FLOUR BLUEBERRY MUFFINS BEST EVER

Steps:

• Preheat oven 350 degrees.
• Mix dry ingredients.
• Mix liquid ingredients in separate bowl.
• Add liquid ingredients to dry ingredients and gently mix.
• Gently fold in blueberries.
• Put into prepared muffin cups.
• If making mini muffins cook for 15 minute or when toothpick comes out clean.
• If making big muffins cook for 20-23 minute or when toothpick comes out clean.
• Cool for 5 minutes and enjoy. Yum!

ALMOND FLOUR BLUEBERRY MUFFINS (GLUTEN FREE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease or line a 12-cup muffin tin with paper liners.
• Combine almond flour and baking soda in a large bowl.
• Combine blueberries, eggs, vanilla extract, and lemon zest in a separate bowl. Pour into flour mixture and mix well. Pour evenly into the prepared muffin tin.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and sprinkle with confectioners' sugar.

ORANGE BLUEBERRY MUFFINS

Steps:

• Combine the oatmeal and orange juice; set aside. , In a large bowl, combine the flour, sugar, baking powder, salt and soda. Make a well in the center of the dry ingredients and add oatmeal mixture, oil and eggs. Stir just until ingredients are moistened. Carefully fold in berries and orange zest. , Fill greased muffin cups three-fourths full. Combine walnuts, sugar and cinnamon. Sprinkle over top. Bake at 400° for 15 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

BLUEBERRY & ALMOND MUFFINS

Steps:

• Preheat oven to 180c/fan.
• To make the almond paste mix ground almonds, sugar and eggs, until it makes a reasonably thick mix.
• Next, in a large separate bowl cream the butter until soft and creamy.
• Then scrape the almond paste into the butter and mix thoroughly.
• Add the flour. The mixture will become very stiff but don't worry. Just add the milk and vanilla essence. Add the blueberries and mix carefully.
• Spoon about a tablespoon of the mixture into the cupcake cases and place the tray into the centre of the oven.
• Bake for 20-25 minutes or until slightly golden and a skewer comes clean out of the muffin when poked.
• Take out of the oven and leave to cool on a wire rack for 10 minutes. Then enjoy with some fresh blueberries on the side.