Cranberry and orange muffins with a strusel topping are moist, flavorful breakfast muffins filled with blueberries and with a bright orange peel in every bite. Juicy blueberries and a bright combination of citrus flavors are irresistible. These muffins are simple to make. With just a few basic ingredients, you’ll have an outrageous breakfast to brighten up your day.
Ingredients
1 cup of all-purpose flour
1 ¾ teaspoons baking powder
¼ teaspoon salt
1 large egg
½ cup granulated sugar
1/3 cup of Greek yogurt
2 tablespoons of freshly squeezed orange juice
¼ cup canola oil
1 tablespoon of freshly grated orange peel
1 ½ cups of fresh or frozen blueberries (reserve the cup ¼ to stick on top for a nicer presentation)
1-2 spoonfuls of flour, to throw away the blueberries…
For Streusel Topping:
2/3 cup all-purpose flour
1/3 cup of granulated sugar
½ teaspoon cinnamon (or more to taste)
¼ unsalted cup melted with butter
Instructions
Preheat the oven to 400 degrees F and line the standard muffin pan with paper liners and set aside.
To make the crumb topping in a small bowl, whisk in the flour, sugar and cinnamon, add the melted butter and stir with a fork until it falls apart, and place in the refrigerator until ready to use.
To make the rolls in a large bowl, stir in the flour, baking powder and salt and set aside.
In a medium bowl, beat the eggs, orange peel and granulated sugar until combined. Beat in yogurt, orange juice and oil (mixture should be pale yellow).
Fold the wet ingredients into dry ingredients and beat all together.
In a small bowl sprinkle 1 ¼ cup of blueberries with 1-2 tablespoons of flour and mix until all the berries are covered with a thin layer of flour and then fold them very gently into the dough.
Using a spoon, place the dough in the prepared muffin tins, filling approximately 2/3 of each cup. Cover them generously with a streusel cover. Stick a few blueberry halves on each roll.
Place in oven and reduce heat to 375F, bake for 18-20 minutes or until toothpick inserted in center comes out clean.