Blueberry Crumb Muffins

Name: Blueberry Crumb Muffins
Prep time: 1 h
Cook time: 25 min
Total time: 1 h 25 min
Yield: 10 muffins
Ingredients: softened unsalted butter, for the pan; 1 large seedless orange; 2/3 cup corn oil; 1/2 cup whole milk, plus; 1 tablespoon whole milk; 2 large eggs, at room temperature; 2 1/4 cups bread flour; 1 cup packed light brown sugar, rubbed through a medium-mesh sieve to remove any lumps; 1 tablespoon baking powder; 1/4 teaspoon fine sea salt; 1 cup fresh blueberries or 1 cup frozen blueberries; 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; 1/4 teaspoon pure vanilla extract

Submitted by ratherbeswimmin

"In 'Sarabeth's Bakery' by Sarabeth Levine"

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Ready In:: 1hr 25mins
Ingredients:: 17
Yields:: 10 muffins

ingredients

softened unsalted butter, for the pan
1 large seedless orange
²⁄₃ cup corn oil
¹⁄₂ cup whole milk, plus
1 tablespoon whole milk
2 large eggs, at room temperature
2 ¹⁄₄ cups bread flour
1 cup packed light brown sugar, rubbed through a medium-mesh sieve to remove any lumps
1 tablespoon baking powder
¹⁄₄ teaspoon fine sea salt
1 cup fresh blueberries or 1 cup frozen blueberries
Muffin Streusel
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
¹⁄₄ teaspoon pure vanilla extract

directions

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.