Ingredients Jump to Instructions ↓

  1. softened unsalted butter , for the pan

  2. 1 large seedless orange

  3. 2/3 cup corn oil

  4. 1/2 cup whole milk, plus

  5. 1 tablespoon whole milk

  6. 2 large eggs , at room temperature

  7. 2 1/4 cups bread flour

  8. 1 cup packed light brown sugar , rubbed through a medium-mesh sieve to remove any lumps

  9. 1 tablespoon baking powder

  10. 1/4 teaspoon fine sea salt

  11. 1 cup fresh blueberries or 1 cup frozen blueberries

  12. 6 tablespoons unbleached all-purpose flour

  13. 1 tablespoon superfine sugar

  14. 1 tablespoon light brown sugar

  15. 1/8 teaspoon ground cinnamon

  16. 2 1/2 tablespoons unsalted butter , melted

  17. 1/4 teaspoon pure vanilla extract

Instructions Jump to Ingredients ↑

  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.


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