Ingredients
Nonstick cooking spray or softened butter, for the pan
Crumb Topping:
- 2 tablespoons packed light brown sugar
- ¼ teaspoon ground cinnamon P
- inch fine sea salt
- 2 tablespoons melted butter
- 3 tablespoons unbleached, all-purpose flour
Muffins:
- 1 cup unbleached, all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon fine sea salt
- Pinch ground cinnamon
- 4 tablespoons unsalted butter, room temperature
- 2/3 cup granulated sugar
- 1 tablespoon grated orange zest
- 1 large egg
- ½ teaspoon pure vanilla extract
- ¼ cup whole milk
- 1 cup blueberries, tossed with
- 1 tablespoon of unbleached, all-purpose flour
Preparation
- Lightly coat the muffin pan with cooking spray or butter; reserve. Heat an oven to 350°F with the rack in the middle position.
- Prepare the crumb topping. Put the brown sugar, cinnamon, and salt into a small bowl and whisk to combine. Add the melted butter and then mix until the dry ingredients are hydrated. Finally, add the flour and, using your hands, form into large crumbs. Reserve.
- Prepare the muffins. Put the flour, baking powder, and salt into a small mixing bowl. Whisk well to combine.
- Put the butter, sugar, and zest into a medium mixing bowl and, using a hand mixer fitted with the mixing beaters, mix on medium speed until creamy, stopping to scrape down the sides of the bowl as necessary. Add the egg and vanilla and mix to combine.
- Add 1/3 of the dry ingredients to the mixture and mix on low to combine, then add half of the milk, and then continue alternating between the milk and dry ingredients until the batter just comes together (it is okay if there are a few dry patches). Stir in the blueberries.
- Spoon evenly into the prepared muffin cups. Top with the crumb mixture.
- Bake in the preheated oven for about 18 to 20 minutes, or until the tops just bounce back to the touch and a toothpick comes out with just some crumbs.