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blueberry streusel muffins

A tender moist blueberry streusel muffin with a hint of orange and melt in your mouth streusel topping.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast
Keyword: blueberry, breakfast, muffins
Servings: 12 muffins
Calories: 331kcal
Author: Heather Perine

Ingredients

  • 1 large seedless orange
  • 2/3 cup vegetable oil
  • 1/2 cup plus 1 tablespoon whole milk
  • 2 large eggs at room temperature
  • 2 1/4 cups all purpose flour
  • 1 cup packed light brown sugar
  • 1 tablespoon baking powder
  • 1/4 teaspoon fine sea salt
  • 1 cup fresh or frozen blueberries

For the Streusel topping

  • 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
  • muffin tin
  • muffin liners
  • large scoop

Instructions

  • Position a rack in the center of the oven and preheat to 400 degrees F. Brush the insides of the muffin pan with softened butter and then brush the top of the pan. (Or use liners for easier removal, like I did). In a small bowl, prepare the streusel by using your fingers until combined and crumbly. Set aside.
  • 2. Grate the zest from the orange, set aside. Juice the orange (you should have about 1/3 cup, I had a little less). Whisk the oil, milk, juice, zest, and eggs together in a medium 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 over mix. Fold in the blueberries.
  • 3. Using a 2 1/2-inch diameter ice-cream scoop, portion the batter, rounded side up, into the prepared muffins cups. Generously, sprinkle the tops with the streusel.
  • 4. Bake for 10 minutes. Reduce the oven temperature to 375 degrees and continue baking until the tops of the muffins are golden brown and wire cake tester inserted into the center of a muffin comes out clean about 15 minutes more. If using frozen berries, allow a few extra minutes.
  • 5. Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely.

Notes

  • Mix your blueberries with one tablespoon of flour. This ensures that the blueberries don't sink in your batter. This is the same trick I use so that my chocolate chips do not sink.
  • Mix 10-12 times only. Once you have added your dry ingredients, count your stirs then stop. Yes there will be lumps left. Think of them as pancakes, where lumps in your batter are also Ok! Over-mixing your muffin will result in what is called tunneling, basically giant holes in your muffin. Now that tunneling is all well and good in a baguette, but this isn't bread. So count to 10, then stop. What you are using here is the muffin method and overmixing can cause gluten. Too much gluten = a tough muffin.
  • Use an ice-cream scoop to portion out your batter into your muffin pan. This will ensure that all your muffins are the same size!
  • When cooling your muffins, cool them UPSIDE DOWN on a dishtowel. This will help the muffins from getting a soggy bottom. I mean besides a flat bottom, we also don't want a soggy one!

Nutrition

Calories: 331kcal | Carbohydrates: 44g | Protein: 4g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 34mg | Sodium: 70mg | Potassium: 207mg | Fiber: 1g | Sugar: 22g | Vitamin A: 3.2% | Vitamin C: 8.5% | Calcium: 8.2% | Iron: 9.1%