Ingredients

• softened unsalted butter, for the pan
• 1 large seedless orange
• 2/3 cup corn oil
• 1/2 cup whole milk, plus
• 1 tablespoon whole milk
• 2 large eggs, at room temperature
• 2 1/4 cups bread flour
• 1 cup packed light brown sugar, rubbed through a medium-mesh sieve to remove any lumps
• 1 tablespoon baking powder
• 1/4 teaspoon fine sea salt
• 1 cup fresh blueberries or 1 cup frozen blueberries
• Muffin Streusel:
• 6 tablespoons unbleached all-purpose flour
• 1 tablespoon superfine sugar
• 1 tablespoon light brown sugar
• 1/8 teaspoon ground cinnamon
• 2 1/2 tablespoons unsalted butter, melted
• 1/4 teaspoon pure vanilla extract

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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