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To begin, zest one orange and squeeze the juice from the orange.
Combine with two egg whites, four tablespoons of melted and cooled butter, and 1/2 cup of milk. Set aside and mix the dry ingredients.
Combine two cups of flour, 3/4 cup of sugar, 2 teaspoons of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt.
Then add in the toasted almonds.
Form a well in the dry ingredients to pour the wet ingredients into.
Stir to combine.
Then stir in blueberries till they are just combined.
Line 12 cupcakes tins or grease the pan if you don’t use papers.
I filled the cups fairly full, a little more than 3/4 full.
Bake on 375 degrees for fifteen minutes or a toothpick comes out clean. Then cool for fifteen minutes in the pan on a cooling rack.
Be sure to checkout the other blueberry muffin recipes. I am sure there is one that peeks your interest.