You Will Need For the Muffins:
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp kosher salt
- 2 tsp baking powder
- 2 Tbsp vegetable oil
- 1 egg, at room temperature
- 2/3 cup milk
- 3/4 Tbsp freshly grated orange zest
- 1 cup fresh blueberries, washed and de-stemmed
- softened butter to grease muffin tin
You Will Need for the Crumb Topping:
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/3 cup all-purpose flour
- 6 Tbsp unsalted butter, chopped into small pieces
- 1/2 tsp ground cinnamon
Here We Go:
- Preheat the oven to 400 degrees and butter muffin tin or line with muffin liners and set aside
- Combine flour, 3/4 cup sugar, baking powder and kosher salt in a medium mixing bowl
- In a separate mixing bowl, combine vegetable oil, egg, milk and orange zest
- Add above mixture, all at once, to the dry flour mixture
- Stir until just moistened (Note that the mixture will be lumpy & thick)
- Gently fold in the blueberries to the wet mixture
- To make the crumb topping, combine 1/4 cup sugar, brown sugar, 1/3 cup flour, cubed butter & ground cinnamon in a small mixing bowl
- Spoon muffin batter into the buttered (or lined) muffin tin, filling until almost full
- Generously sprinkle the crumb topping over the tops of each muffin cup
- Bake for 20-25 minutes, or until muffin tops are golden brown
- Remove from heat and cool on a cooling rack for 5 minutes
Makes 12 Muffins Happy Feasting! |
2 comments:
Hi Kate! Thanks so much for posting about my blueberry muffin recipe -- I'm so glad you enjoyed them! Good luck with your new food blog!
Hi Lacy! Of course - these muffins so so delicious!
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