Blueberry Orange Streusel Muffins

As summer time approaches, I am thrilled to be back in the kitchen making breakfast throughout the entire week. To say that I was looking forward to my two month hiatus from work in order to focus on other personal endeavors, such as recipe development, would be an understatement. While I do make time throughout the year to make dinner almost every night, sometimes you just crave some extra time to focus on other meals and slow down to enjoy the blessings of the season.
My first endeavor since starting my summer break was to get back into my muffin addiction. I, admittedly, love a delicious, homemade muffin. There is just something about the warm scents that fill the house when making breakfast breads that comforts the soul. These muffins combine my love for warm flavors, such as cinnamon and ginger, with the tastes of the season, like orange and blueberry. Even though you may be thinking that these are just your standard orange blueberry muffins, you would be very wrong. The orange is a subtle addition to the recipe, playing a backup role while still exerting its delicious essence. The streusel topping adds a decadent, crisp layer to the tender, soft muffin.
You should make some time to try this recipe. Your family and friends will thank you.

FOR THE BATTER

1 1/2 Cups All Purpose Flour

1/2 Cup Packed Light Brown Sugar

2 teaspoons Baking Powder

1 teaspoon Cinnamon

1/2 teaspoon Ground Ginger
1 teaspoon Orange Zest

1 pinch Salt

1 Egg

1/2 Cup Vegetable Oil

1/2 Cup Milk
1/4 Cup Orange Juice

1 teaspoon Vanilla

1/2 Cup Frozen Blueberries

FOR THE TOPPING

3 Tablespoons Quick Cook Oats

2 Tablespoons Light Brown Sugar
2 Tablespoons Butter, Cubed

Yield: 6 Jumbo Muffins
1. Preheat the oven to 400 degrees. Coat the muffin pan with non-stick cooking spray.
2. In a large mixing bowl, combine all of the dry ingredients.
3. Whisk the wet ingredients together in a large measuring cup.
4. Slowly stir the wet ingredients into the dry until just combined. The batter will be lumpy and thick. Stir the blueberries into the batter.
5. Evenly distribute the batter into the prepared muffin pan.
6. Combine the topping ingredients. Work the butter into the oats and brown sugar until it resembles a course sand. Sprinkle over the top of the batter.
7. Bake for 25-30 minutes or until golden and the spring back to the touch. You can test with a toothpick if you are not sure.
8. Remove from the oven and carefully run a knife around the edges of the muffins. Allow to cool for 5 minutes before removing from the pan.

Comments

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