Blueberry Crumb Muffins

Position a rack in the center of the oven; preheat to 400°.

Brush the insides of 10 muffins cups with softened butter, then brush the top of the pan.

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.

Grate the zest from the orange; set aside.

Juice the orange and measure; you should have 1/3 cup.

Whisk the oil, milk, orange juice, orange zest, and eggs together in a bowl.

Whisk the flour, brown sugar, baking powder, and salt together in another bowl.

Add to the liquids and stir with a spoon just until combined; do not overmix.

Fold in blueberries.

Using a 2 1/2 inch diameter ice-cream scoop, portion the batter, rounded side up, into the prepared muffin cups.

Generously sprinkle with the streusel.

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.

If using frozen berries, allow a few extra minutes.

Cool in pan on wire rack for 10 minutes; remove muffins from pan to wire rack and cool completely.