Orange-Scented Blueberry Muffins

Preheat the oven to 400 degrees F.

Butter muffin tin or line it with muffin liners. Set aside.

Combine flour, 3/4 cup sugar, baking powder and kosher salt in a medium mixing bowl.

In a separate mixing bowl, combine vegetable oil, egg, milk and orange zest. Add, the egg mixture all at once to the dry flour mixture. Stir until just moistened. The mixture will be a bit lumpy and thick. If it seems too thick, add 1 Tablespoon of vegetable oil or milk to thin, though only do this if necessary. Add the fresh blueberries and gently fold into the mixture. Do not over-mix.

To make the crumb topping, combine 1/4 cup sugar, brown sugar, 1/3 cup flour, cubed butter and ground cinnamon in a small mixing bowl. Mixture will be lumpy.

Pour or spoon muffin batter into the buttered (or lined) muffin tin, filling until almost full. Generously sprinkle the crumb topping over the tops of each muffin cup.

Bake for 20-25 minutes, or until muffin tops are golden brown.

Remove from heat and cool on a cooling rack for 5 minutes.

Enjoy!