There’s no need to stop at the coffee shop for your daily muffin when these are
so simple to make and take with you. The combination of orange zest and almonds
on top adds crunch and an extra citrusy zing.
HANDS-ON TIME 15 minutes
TOTAL TIME 1¼ hours
MAKES 12 muffins
INGREDIENTS
MUFFINS:
2 cups all-purpose flour
¾ cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
½ tsp salt
½ cup plain yogurt
2 tsp grated orange zest
¼ cup orange juice
¼ cup vegetable oil
2 eggs
1½ cups fresh blueberries (see tip, below)
CRUNCHY TOPPING:
¼ cup granulated sugar
1 tbsp grated orange zest sliced almonds (optional)
DIRECTIONS
MUFFINS: In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk together yogurt, orange zest, orange juice, oil and eggs; pour over flour mixture. Sprinkle with blueberries; stir just until
dry ingredients are moistened. Spoon into 12 greased or paper-lined muffin cups.
CRUNCHY TOPPING: Stir together sugar, orange zest, and almonds (if using); sprinkle over batter. Bake in 400°F (200°C) oven until tops are firm to the touch, about 25 minutes.
Let cool in pan for 5 minutes. Transfer muffins to rack; let cool.
NUTRITIONAL INFORMATION, PER MUFFIN: about 214 cal, 4 g pro, 6 g total fat (1 g sat. fat), 37 g carb, 1 g fibre, 32 mg chol, 276 mg sodium. % RDI: 5% calcium, 9% iron, 2% vit A, 8% vit C, 15% folate.
TIP FROM THE TEST KITCHEN
You can use thawed frozen blueberries in place of the fresh blueberries if you like. However, they are juicier and will create purple streaks when you stir them into the batter. The muffins will taste just as good, though!
