Wednesday, October 26, 2011
This weekend I got to play "team mom" for my husband's AAA Midget hockey team. They had an eight hour bus trip to get to their weekend games so I thought a few dozens muffins would be a nice treat for them. Blueberry muffins seemed like a safe bet, but I often find them a little boring. When I found this recipe for Orange-Scented Blueberry Muffins, the orange and the crunchy topping sold me on trying it out. I had to triple the recipe as the recipe only makes 10 good size muffins. The recipe was extremely easy and the muffins turned out moist, with a tasty, buttery, crunchy topping. When I asked my husband what I should write, he said, "his 18 boys devoured them which is testimony enough for the muffins." Sorry about the photo, I do not have Kelsey's decorative flair and eye for presentation of the food yet, but I am trying. Happy Baking! Kim
Orange-Scented Blueberry Muffins
FOR THE MUFFINS:
1-½ cup All-purpose Flour
¾ cups Granulated Sugar
2 teaspoons Baking Powder
½ teaspoons Kosher Salt
2 Tablespoons Vegetable Oil
1 whole Egg, At Room Temperature
⅔ cups Milk
¾ Tablespoons Freshly Grated Orange Zest
1 Tablespoon Milk Or Oil, Only As Needed If The Batter Is Too Thick
1 cup Fresh Blueberries, Washed And De-stemmed
1 cube Softened Butter To Grease Muffin Tin
FOR THE TOPPING:
¼ cups Granulated Sugar
¼ cups Brown Sugar
⅓ cups All-purpose Flour
6 Tablespoons Unsalted Butter, Chopped Into Small Pieces
½ teaspoons Ground Cinnamon
Preheat the oven to 400 degrees F. Butter muffin tin or line it with muffin liners. Set aside.
Combine flour, 3/4 cup sugar, baking powder and kosher salt in a medium mixing bowl.
In a separate mixing bowl, combine vegetable oil, egg, milk and orange zest. Add, the egg mixture all at once to the dry flour mixture. Stir until just moistened. The mixture will be a bit lumpy and thick. If it seems too thick, add 1 Tablespoon of vegetable oil or milk to thin, though only do this if necessary. Add the fresh blueberries and gently fold into the mixture. Do not over-mix.
To make the crumb topping, combine 1/4 cup sugar, brown sugar, 1/3 cup flour, cubed butter and ground cinnamon in a small mixing bowl. Mixture will be lumpy. Pour or spoon muffin batter into the buttered (or lined) muffin tin, filling until almost full. Generously sprinkle the crumb topping over the tops of each muffin cup.
Bake for 20-25 minutes, or until muffin tops are golden brown. Remove from heat and cool on a cooling rack for 5 minutes. Enjoy!