Blueberry Muffins with Orange Glaze

Ingredients	Amount
All-purpose flour	1¼ cup
Whole wheat flour	½ cup
Almond flour	¼ cup
Baking powder	1 Tbsp.
Salt	¾ tsp.
Baking soda	½ tsp.
Orange zest	½ tsp.
Eggs, large	2 ea.
Buttermilk	1¼ cups
Brown sugar	½ cup
Lemon juice	1 Tbsp.
Vanilla	1 tsp.
Butter, melted	¼ cup
Olive oil	3 Tbsp.
Blueberries, sugar infused	1 cup
Glaze
Powdered sugar	½ cup
Orange juice	1 Tbsp.
Orange zest	1 tsp.

Method

1. Place the rack in the top third of the oven and preheat the oven to 400°F. Line muffin tins with paper liners and coat with cooking spray.

2. In a large bowl, combine the flours, baking powder, salt, baking soda, and orange zest.

3. In a medium bowl, lightly beat the eggs, then whisk in the buttermilk, brown sugar, lemon juice, vanilla, melted butter, and olive oil. Don't be concerned if the mixture looks curdled or lumpy.

4. Stir the wet ingredients and berries into the dry ingredients until most of the flour is incorporated. The mixture can be slightly lumpy; don't overmix. Divide the batter between the prepared muffin cups.

5. Bake until the muffins are golden brown around the edges and a cake tester in the center comes out either clean or with a few crumbs attached, about 10 to 12 minutes.

6. For the glaze: Combine the sugar, orange juice, and zest in a small bowl and whisk to combine.

7. Set the muffins on a rack to cool for 1 minute. Twist gently to release the muffins, or run a knife around the edges to unmold. Drizzle with the glaze. Serve warm, or cool to room temperature on a wire rack.

Yield: 12 muffins