Breakfast is a big deal in our family. We love to eat it, but during the week, have a hard time getting it ready before we are headed out the door. On the weekends we take our time and usually make a feast for 20, but only feeding 4! So my goal has been to get some staple recipes down that can be made ahead and the whole family will enjoy. 
These blueberry orange muffins have been a favorite of mine and so quick and easy to make, no mixer required. I love the moist crumb of this specific muffin with the blueberries in every bite, a touch of orange flavor and the crunchiest brown sugar streusel.
Blueberry Orange Crumb Muffins
- Yield: 10 1x
Ingredients
Scale
- 1 large orange (1/3 cup juice)
- 2/3 cup vegetable oil
- 1/2 cup milk, whole
- 2 eggs
- 2 1/4 cup all purpose flour
- 1 cup light brown sugar
- 1 tbsp baking powder
- 1/4 tsp fine sea salt
- 1 cup frozen blueberries
Instructions
- Preheat oven to 375 degrees F
- Zest orange and set aside; then juice the orange to measure 1/3 cup
- Whisk together oil, milk, orange juice, zest and eggs in a medium bowl
- Whisk the flour, brown sugar, baking powder and salt together in another bowl
- Add liquids to dry ingredients and stir until combined; do not over mix
- Fold in the frozen blueberries (keep them frozen)
- Using an ice cream scoop (2 1/2″), scoop the batter into muffin pan lined with muffin cups
- Sprinkle the top of each muffin with a generous portion of crumb topping (see recipe below)
- Bake at 375 degrees F for 20-25 minutes
- Cool in pan before serving
Crumb Topping
Ingredients
Scale
- 6 tbsp all purpose flour
- 2 tbsp light brown sugar
- 1/8 tsp cinnamon
- 2 1/2 tbsp unsalted butter, melted
- 1/4 tsp vanilla extract
Instructions
- Mix the flour, sugar, cinnamon, melted butter and vanilla extract with your fingers in a small bowl until combined and crumbly
- Sprinkle on muffins once they are scooped into the pans
- Bake according to muffin recipe
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