Blueberry Streusel Muffins
A tender moist blueberry streusel muffin with a hint of orange and melt in your mouth streusel topping.
Servings: 12 muffins
Calories: 331kcal
Ingredients
For the Streusel topping
- 3/4 cup (90 g) unbleached all purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (53 g) packed light brown sugar
- 6 tablespoons (85 g) unsalted butter melted
For the muffins
- 2 1/4 cups (270 g) all purpose flour
- 1 cup (213 g) packed light brown sugar
- 1 tablespoon baking powder
- 1/4 teaspoon fine sea salt
- 2 tablespoons orange zest (from about 1 large orange)
- 1 cup (170 g) fresh or frozen blueberries
- 1/4 cup (60 ml) orange juice
- 1/2 cup plus 1 tablespoon whole milk
- 2 large eggs at room temperature
- 2/3 cup (160 ml) vegetable oil
Instructions
- Prepare pans and oven. Position a rack in the center of the oven and preheat to 400oF (205℃). 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). You can also use cooking spray. In a small bowl, prepare the streusel by using your fingers until combined and crumbly. Set aside.
- Make the streusel. In a small bowl, stir together the flour, cinnamon, and sugars. Stir int the melted butter, until combined and crumbly. Set aside.
- Combine dry ingredients. Whisk the flour, brown sugar, baking powder, salt, and orange zest together in another bowl.
- Toss blueberries in flour. In a small bowl, stir blueberries with 1 tablespoon of the flour mixture. Set aside.
- Combine wet ingredients. Whisk the oil, milk, orange juice, and eggs together in a medium bowl.
- Combine wet and dry ingredients. Add to the liquids, and stir with a spatula or wooden spoon just until combined; do not over mix. Fold in the blueberries.
- Scoop muffins. Using a 2 1/2-inch diameter ice-cream scoop, portion the batter, rounded side up, into the prepared muffins cups. You can fill the muffins almost to the top, leaving just a little room for the streusel. Generously, sprinkle the tops with the streusel.
- Bake the muffins. Bake for 10 minutes. Reduce the oven temperature to 375°F 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. Cool in the pan for 10 minutes. Remove the muffins from the pan and cool completely.
Video
Notes
- Storage/make ahead: I find they're best stored, at room temperature, coverd for up to 2 days.
- Freezing: You can freeze them baked or unbaked. If baked already, I store them in a sealable plastic bag for 3 months and thaw at room temperature before enjoying. If unbaked, you can freeze them solid in the cupcake liners and take them out of the pans (so you can re-use your muffin tin) and pop in a bag to freeze for up to 3 months. And bake frozen, do not thaw, as normal but add a few minutes more of baking time.
- Blueberries: Fresh or frozen is fine. Do not thaw first if you using frozen.
- Oil: I used vegetable oil but any neutral-tasting oil is fine, such as canola or sunflower. I haven't tested with melted coconut oil or butter would think it would be fine.
- Milk: I used regular whole milk, but a low-fat or plant-based milk would also work fine.
Nutrition
Calories: 331kcal | Carbohydrates: 44g | Protein: 4g | Fat: 15g | Saturated Fat: 11g | Cholesterol: 34mg | Sodium: 70mg | Potassium: 207mg | Fiber: 1g | Sugar: 22g | Vitamin A: 160IU | Vitamin C: 7mg | Calcium: 82mg | Iron: 1.6mg