I grabbed this recipe from the May 2012 issue of Chatelaine. I have to say, they turned out NOTHING like the picture,and you can’t really taste the orange…however they’re quite moist and very tasty!

What You’ll Need

  • 1 cup whole wheat flour
  • 3/4 cup all purpose flour
  • 1/4 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp orange zest
  • 2 cups fresh or frozen blueberries
  • 2 large eggs
  • 1 1/4 cups buttermilk
  • 1/2 cup brown sugar
  • 6 tbsp canola oil
  • 1 tbsp orange juice
  • 1/2 tsp vanilla

How To Put It Together

They said to put the oven rack in the top third of the oven. I just left it in the middle. Preheat your oven to 400F. Put paper liners in your muffin tins
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Combine the first 7 ingredients in a large bowl.Toss blueberries in the flour. This helps prevent them from sinking to the bottom of your muffin. In another bowl, combine the rest of the ingredients. If it looks a little lumpy, that’s okay – you don’t want to over mix.
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Add your wet ingredients into your dry ingredients. Mix well, but again, don’t over mix. Fill your muffin cups to the top. The recipe in Chatelaine said it made 18 muffins, but I found it made 16. They said to bake for 12-14 minutes, however in my oven it was more like 20.

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