Blueberry-Almond Muffins

I was recently asked to make muffins for a cafe at my church on Sunday morning, and after a lot of indecision, I eventually decided on these blueberry-almond beauties.  I figured that coming from a bakery cookbook, they'd have good 'hanger appeal,' and they did - I made a double recipe and they sold out!  These muffins don't just look good - they're super tasty and definitely have that 'bakery' feeling (although in a more reasonable size than most bakery muffins).  The almond meal  in the batter makes the muffins extra tender, and orange zest and orange juice add an excellent background citrus flavor.  Of course, the blueberries are really the star here, juicy and tart - I think you could even do more if you like.  Overall, definitely a winning muffin and one I would make again.

Blueberry-Almond Muffins (adapted from Baked: New Frontiers in Baking)
Makes 1 dozen muffins

Grated zest of one orange
1/2 cup orange juice
1/2 cup whole milk
2 large egg whites
4 T butter, melted and cooled
1/4 cup almond meal
2 cups all-purpose flour
3/4 cup sugar
1/4 cup sliced almonds
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup blueberries

1. Preheat the oven to 375 degrees and spray a 12-cup muffin tin with oil.
2. In a medium bowl, whisk together the orange zest, orange juice, milk, egg whites, and butter.
3. In another medium bowl, whisk together the almond meal, flour, sugar, sliced almonds, baking powder, baking soda, and salt.  Add the wet ingredients to the bowl and stir until just combined.  Fold in the berries.
4. Fill each muffin cup about 3/4 full.  Bake about 15 minutes, until a tester comes out clean.  Cool on a rack.