Berry Orange Muffins

Prep Time: 15 minutes                             Baking Time: 15-20 minutes
Yield: 12 medium-size muffins

 Muffin Ingredients:

300 g (2 cups/500 mL) all purpose flour
185 g (3/4 cup/185 mL) granulated sugar
2 teaspoons (10 mL) baking powder
½ teaspoon (2.5 mL) baking soda
½ teaspoon (2.5 mL) salt
1 tablespoon (15 mL) grated orange zest

2 large eggs, at room temperature
1 cup (250 mL) buttermilk, at room temperature
1 ½ teaspoons (7.5) pure vanilla extract
2 tablespoons (30 mL) melted unsalted butter (cooled)
3 tablespoons (45 mL) vegetable oil

1 ½ – 2 cups fresh or frozen (unthawed) blackberries and/or blueberries

Streusel Topping (recipe follows)
Orange butter (recipe follows)

Streusel Ingredients:

2 tablespoons (30 mL) granulated sugar
2 tablespoons (30 mL) brown sugar
¼ cup (60 mL) all purpose flour
2 teaspoons (10 mL) finely grated orange zest
1/3 cup (85 mL) finely chopped walnuts or pecans
2 tablespoons (30 mL) very soft butter

 Method:

1. Preheat oven to 375⁰ F (190⁰C).   Prepare 12 standard muffin cups with a coating of butter or an oil-based spray; or line the muffin pan with paper cups.
2.  Make streusel topping:  Mix together the sugars, flour, orange zest and nuts. Stir in soft butter until mixture is crumbly. Set aside.
3.  Make muffin batter:  In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, salt, and orange zest.   Make a ‘well’ in the center of the mixture.
4.  In a small bowl whisk together eggs, buttermilk, vanilla, melted butter, and oil.
5. Pour egg-milk mixture into the flour-sugar well.   Fold gently together just until combined – you want it to stay somewhat ‘lumpy’.
6. Sprinkle the berries over top and gently fold in – just until evenly distributed – 3 or 4 folds. Do not over-mix.
7. Spoon batter into prepared muffin cups. Batter should come almost to the top of the cup.
8. Top each muffin with some of the prepared streusel topping – about 1 tablespoon for each muffin.
9. Bake at 375⁰F   (190⁰C) for 15-20 minutes, or until golden and firm, or when a cake tester comes out clean and dry.
10. Transfer pan to a wire rack and cool for about 10 minutes before removing them from the pan.
11. Serve warm or at room temperature with some orange butter.
12. Orange Butter:   Mix 1/3 cup (85 mL) of soft butter with 2 tablespoons (30 mL) grated orange zest.

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