Blueberry Crumb Muffins

Total Time: 1 hr 25 mins Preparation Time: 1 hr Cook Time: 25 mins

Ingredients

• softened unsalted butter, for the pan
• 1 large seedless orange
• 2/3 cup corn oil
• 1/2 cup whole milk, plus
• 1 tablespoon whole milk
• 2 large eggs, at room temperature
• 2 1/4 cups bread flour
• 1 cup packed light brown sugar, rubbed through a medium-mesh sieve to remove any lumps
• 1 tablespoon baking powder
• 1/4 teaspoon fine sea salt
• 1 cup fresh blueberries or 1 cup frozen blueberries
• 6 tablespoons unbleached all-purpose flour
• 1 tablespoon superfine sugar
• 1 tablespoon light brown sugar
• 1/8 teaspoon ground cinnamon
• 2 1/2 tablespoons unsalted butter, melted
• 1/4 teaspoon pure vanilla extract

Recipe

• 1 position a rack in the center of the oven; preheat to 400°.
• 2 brush the insides of 10 muffins cups with softened butter, then brush the top of the pan.
• 3 make the streusel: mix the flour, superfine sugar, brown sugar, cinnamon, butter, and vanilla with your fingers in a small bowl until combined and crumbly; set aside.
• 4 grate the zest from the orange; set aside.
• 5 juice the orange and measure; you should have 1/3 cup.
• 6 whisk the oil, milk, orange juice, orange zest, and eggs together in a bowl.
• 7 whisk the flour, brown sugar, baking powder, and salt together in another bowl.
• 8 add to the liquids and stir with a spoon just until combined; do not overmix.
• 9 fold in blueberries.
• 10 using a 2 1/2 inch diameter ice-cream scoop, portion the batter, rounded side up, into the prepared muffin cups.
• 11 generously sprinkle with the streusel.
• 12 bake for 10 minutes; decrease oven temperature to 375° and continue baking until the tops of the muffins are golden brown and a cake tester comes out clean, about 15 minutes more.
• 13 if using frozen berries, allow a few extra minutes.
• 14 cool in pan on wire rack for 10 minutes; remove muffins from pan to wire rack and cool completely.