Ingredients
For the topping:
60 gr rolled oats
100 gr brown sugar
40 gr pecans
¼ tsp cinnamon
For the muffins:
220 gr all purpose flour
220 gr frozen wild blueberries
120 gr butter, soften
125 gr sour cream
75 gr sugar
75 gr brown sugar
65 gr milk, room temperature
2 eggs
5 gr baking soda
5 gr baking powder
5 gr salt
1 orange, zest
Directions
Step 1
Preheat your oven to 420F or 210C. Line a 12-cup muffin pan with muffin liners and set aside.
Step 2
In a small food processor, pulse all the topping ingredients until crumbly. Set aside.
60 gr rolled oats
100 gr brown sugar
40 gr pecans
¼ tsp cinnamon
Step 3
In a large bowl, using a hand mixer, beat the softened butter with both sugars until light and creamy—about 3 minutes.
120 gr butter, soften
75 gr sugar
75 gr brown sugar
Step 4
Add the eggs one at a time, mixing well after each. Stir in the sour cream and orange zest until combined.
2 eggs
125 gr sour cream
1 orange, zest
Step 5
Add the milk and all the dry ingredients and fold them in gently, just until almost fully incorporated.
65 gr milk, room temperature
220 gr all purpose flour
5 gr baking soda
5 gr baking powder
5 gr salt
Step 6
Add the blueberries and fold them in carefully—don’t overmix!
220 gr frozen wild blueberries
Step 7
Using an ice cream scoop, fill each muffin cup about 2/3 of the way full.
Step 8
Top each muffin generously with the crumble topping, pressing it in slightly so it sticks.
Step 9
Bake at 420F for 5 minutes, then reduce the heat to 350F or 170C and bake for another 18 minutes, until golden and a toothpick comes out clean.
Step 10
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
Step 11
YASSS!
