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Blueberry Crumb Muffins

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“In 'Sarabeth's Bakery' by Sarabeth Levine”
READY IN:
1hr 25mins
YIELD:
10 muffins
UNITS:
US

Ingredients Nutrition

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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