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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 4 |
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In 'Sarabeth's Bakery' by Sarabeth Levine 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 |
Directions:
1. Position a rack in the center of the oven; preheat to 400°.
2. Brush the insides of 10 muffins cups with softened butter, then brush the top of the pan.
3. 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.
4. Grate the zest from the orange; set aside.
5. Juice the orange and measure; you should have 1/3 cup.
6. Whisk the oil, milk, orange juice, orange zest, and eggs together in a bowl.
7. Whisk the flour, brown sugar, baking powder, and salt together in another bowl.
8. Add to the liquids and stir with a spoon just until combined; do not overmix.
9. Fold in blueberries.
10. Using a 2 1/2 inch diameter ice-cream scoop, portion the batter, rounded side up, into the prepared muffin cups.
11. Generously sprinkle with the streusel.
12. 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.
13. If using frozen berries, allow a few extra minutes.
14. Cool in pan on wire rack for 10 minutes; remove muffins from pan to wire rack and cool completely.
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