Categories: Breakfast
Ingredients
- Batter:
- 1 1/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 3/4 cup whole buttermilk
- 1/4 cup canola oil
- 1 large egg
- 1/2 tsp orange zest
- 1/2 tsp vanilla extract
- 1 cup fresh blueberries
- Topping:
- 1/3 cup all-purpose flour
- 1/3 cup light brown sugar
- 1/3 cup old-fashioned oats
- 3 tbsp unsalted butter, melted
- 1/4 tsp kosher salt
- 1/8 tsp ground cinnamon
- 1/8 tsp orange zest
- Glaze:
- 1 cup confectioners' sugar
- 3 tbsp fresh orange juice
Directions
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Preheat oven to 425. Spray a 12-cup muffin pan with cooking spray.
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For batter: In a large bowl, whisk together flour, sugar, baking powder, baking soda and salt.
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In a medium bowl, whisk together buttermilk, oil, egg, orange zest, and vanilla until smooth. Stir buttermilk mixture into flour mixture just until combined. Stir in blueberries. Spoon batter into prepared cups.
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For topping: In a small bowl, stir together all ingredients until crumbly. Sprinkle onto batter.
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Bake until golden brown and a wooden pick inserted in center comes out clean, 18 to 20 minutes. Let cool in pans for 10 minutes. Remove from pans and let cool on a wire rack.
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For glaze: In a small bowl, whisk together confectioners’ sugar and orange juice until smooth. Drizzle onto muffins.