Orange, almond and blueberry muffins recipe is a variation of one of the most popular gluten free cakes – orange and almond cake. It was the first gluten free cake I ever made, and I continue to bake it as a regular size cake, small cake version, or just muffins with different extras.
Ingredients: for 12 regular muffins
- 2 eggs
- 150g sugar
- cooked puree of whole orange 200-250g (1 big or 2 small oranges)
- 150g almond meal
- 1 cup of frozen blueberries
- 1 tea spoon of gluten free baking powder
- 1 table spoon rice flour (optional to make muffins with more dense texture)
- dusting sugar
Ingredients: for optional chocolate icing
- 60g of gluten free dark cooking chocolate
- 60g thickened cream 35% fat
- wash oranges thoroughly, cover them with water and boil for 1 hour
- cut cooked oranges in quarters and let them cool
- make puree of cooked oranges using food processor or stick blender, do not add juices from the plate to puree, the drier orange puree, the better. I prefer to make puree the day before and keep it in the fridge. You can prepare puree 2-3 days in advance
- preheat fan forced oven to 170 degrees
- beat eggs with sugar until pale and double in volume
- add orange puree, mixing it in with a spoon, or using mixer on very low-speed
- add almond meal (rice flour optional) and baking powder and gently mix everything together
- add blueberries
- spoon muffins batter into paper cases placed in muffin tray
- bake in preheated oven for 40-50 min until the top is brown. When using fresh blueberries muffins would cook faster.
- dust muffins with icing sugar
- alternatively spoon warm chocolate icing on warm muffins and let the icing set
- for chocolate icing melt chocolate, add thickened cream and mix until combined; make chocolate icing just before taking muffins from the oven
- decorate with orange peel
From these quantities I made 9 regular muffins
and 12 mini-muffins.
I do not like dense and soggy or heavy and dry muffins, especially orange and almond muffins. Without berries muffins will get slightly elevated top, with berries, the surface of the top will be flat. To make them look like traditional muffins, add extra table spoon of rice or corn flour, or even fine polenta. I like orange and almond cake soft, moist, but fluffy, with extra flavour from blueberries.
Chocolate icing and orange peel on top make simple muffin quite an indulgent mini cake. These muffins stay soft and moist for another 2 days, the problem is they do not survive that long. Compared to regular muffins, best eaten when fresh from the oven, orange and almond muffins develop more intense taste when completely cooled down, better after 4-5 hours after baking and the next day.