• Whole wheat flour ¾ cup
  • Baking powder 2 tsp.
  • Salt ½ tsp.
  • Sugar ½ cup
  • Honey ½ cup
  • Eggs, large 4 ea.
  • Orange zest 2 tsp.
  • Lemon zest 1 Tbsp.
  • Lemon juice 2 Tbsp.
  • Whole milk 2 Tbsp.
  • Extra virgin olive oil ¾ cup
  • Almonds, sliced and toasted ½ cup
  • Blueberries ½ cup
  • Confectioners’ sugar


  1. Preheat the oven to 350°F. Place paper liners in a 12-cup muffin tin.
  2. Blend together the flours, baking powder, and salt in a medium bowl to blend.
  3. Using an electric mixer beat the sugar, honey, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the lemon juice and milk. Gradually beat in the oil. Add the flour mixture and stir just until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed. Add the blueberries and fold into the batter.
  4. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of the cake comes out with moist crumbs attached, about 20 to 25 minutes. Transfer to a wire rack and cool for 10 minutes. Remove the muffins to a platter and let cool for 5 more minutes. Sift the confectioners’ sugar over the muffins and serve.

Number of servings (yield): 4

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)