Orange Blueberry Yoghurt Muffins

 INGREDIENTS

• 2 eggs room temperature

• 1/4 cup raw honey (or maple syrup)

• 1 cup Greek-style yoghurt

• 1/2 cup olive oil

• 1 teaspoon vanilla extract

• 1/4 teaspoon sea salt

• 1 cup brown rice flour*

• 1 cup almond meal*

• 2 teaspoons baking powder

• 2 teaspoons orange zest from 1 orange*

• 2 tablespoons orange juice from 1 orange*

• 1 1/2 cups fresh blueberries rinsed and dried

• flaked almonds for toppings

INSTRUCTIONS

Preheat oven to 200°C. Line a 12 regular-sized muffin tray with cupcake liners. In a large mixing bowl, add the eggs, honey and vanilla and whisk well. Next add the oil, honey and Greek yoghurt, orange zest and juice and mix until just combined.

In a smaller bowl, add the almond flour and brown rice flour, baking powder, salt, and whisk to combine. Gradually fold the dry ingredients into the wet ingredients, being careful not to over-mix or you'll get dense muffins.

Lastly, fold in gently the blueberries using a spatula. If using frozen blueberries, don't thaw the berries.

Divide batter into muffin tins, filling liners to the top or until all of the batter is used up. Top with the flaked almonds. Bake for 20-22 minutes or until tops are golden and a toothpick inserted into the centre comes out clean. Remove muffins from tin and cool completely on a wire rack.

*Notes:  Almond Flour can be used in place of Almond Meal and Buckwheat Flour can be used in place of Brown Rice Flour. Lemons work well too if you don’t have any oranges.