Ingredients
- Topping:
- 2 1/2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking pouider
- 1 teaspoon salt
- 1 1/2 cups whole buttermilk
- 1/2 cup canola oil
- 2 large eggs, lightly beaten
- 1 teaspoon orange zest
- 1 teaspoon uanilla extract
- 2 cups fresh blueberries
- 6 tablespoons unseated butter, melted
- 3/4 cup all-purpose flour
- 3/4 cup firmly packed light brown sugar
- 1/2 cup old-fashioned oats
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/4 teaspoon orange zest
Preparation
Step 1
1. Preheat oven to 425°. Line 24 muffin cups until paper liners; spray until nonstick cooking spray. Set aside.
2. For muffins: In a large bowl, stir together flour, sugar, baking powder, and salt. In a medium bowl, stir together buttermilk, canola oil, eggs, orange zest, and vanilla. Add buttermilk mixture to flour mixture, stirring just until combined. Stir in blueberries. divide batter evenly among prepared muffin cups.
3. For topping: In a small bowl, combine melted butter, flour, brown sugar, oats, cinnamon, salt, and orange zest with your fingers until crumbly. Sprinkle topping evenly over batter-filled cups.
4. Bake until a wooden pick inserted in center comes out clean, 15 to 17 minutes. Let cool in pans 5 minutes. remove from pans, and Let cool completely on wire racks.