Blueberry Crumb Muffin: Recipe

 
 
adapted from "Sarabeth's Bakery: From My Hands to Yours"

1 large, seedless orange
2/3 cup vegetable oil
1/2 cup, plus 1 Tbsp milk
2 large eggs
2 & 1/4 cup flour
1 cup packed light brown sugar
1 Tbsp baking powder
2 cups fresh blueberries
Muffin Streusel Topping

Muffin Streusel Topping

6 Tbsp flour
1 Tbsp superfine sugar
1 Tbsp light brown sugar
1/8 tsp ground cinnamon
2 & 1/2 Tbsp. unsalted butter, melted
1/4 tsp vanilla

  1. Preheat oven to 400 degrees. Line muffin tin with paper liners or grease tin.
  2. Juice the orange and measure; you should have 1/3 cup of juice. Whisk the oil, milk, juice, and eggs in a medium bowl. Whisk the flour, sugar, baking powder in another bowl. Add to the liquids and stir until just combined, don't overmix. Fold in the blueberries.
  3. To make the streusel, mix the ingredients in a bowl with your fingers until combined and crumbly.
  4. Scoop the batter into prepared muffin cups. Sprinkle the streusel generously on top.
  5. Bake for 10 minutes. Reduce the oven temp to 375 and continue baking for 15 minutes.
  6. Cool in pan for 10 minutes. Remove the muffins and let cool completely.