Blueberry Almond Orange Cake

INGREDIENTS (makes 9 mini loaves or 12 standard muffins) 
1 1/2 cup all-purpose gluten-free or cassava flour (I like the Bob’s Red Mill Brand)

3/4 cup blanched almond flour

1/2 cup brown sugar (or Lakanto Golden sweetener for lower carb option)

3 tbsp chia seeds

2 oranges, zested (or 3 clementines) 

1 tbsp baking powder

1/4 cup avocado oil 

1/2 cup milk (may need 1-2 tbsp more)

1/2 cup freshly squeezed orange juice
1/2 cup fresh blueberries 

PROCEDURE

1. Line 9 mini loaf tins or a 12-cup muffin tray, and preheat your oven to 350º F.
2. In a large bowl, whisk together the two flours, sugar, and chia seeds. 
3. Add in the zest and baking powder. 
4. In a separate bowl, whisk together the oil, milk, and orange juice. Add into the bowl with the flour mixture. Using a spatula, mix until combined, adding a splash more milk if the mixture is too dry. The batter should be thick but scoopable. 
5. Divide the mixture evenly into your loaf tins or muffin cups, tap your tins to spread the mixture evenly. Top with blueberries and bake for 15-25 minutes, or until a toothpick inserted comes out clean. 
6. Let the loaves or muffins cool completely on a cooling rack. Dust with powdered sugar before serving.