December is a busy month in the kitchen. Between Christmas cookies and homemade gifts, my sink is always full of measuring cups, spatulas, and cookie sheets. Short, dark, cold days left me yearning for the tastes of summer at the beginning of the month. I broke into my frozen blueberry stash from July to make a batch of orange blueberry poppy seed muffins on December 8th.
These muffins are a twist on Joy the Baker's lemon blueberry poppy seed muffins. I swapped the whole milk in Joy's recipe for soy and the lemon zest for orange. These muffins are moist and full of blueberries. If your blueberries are frozen to start, toss them with 1-2 tablespoons of flour in a bowl. This will help prevent your batter from turning blue.
When you begin to sprinkle the crumb topping over your muffin cups, you will be hesitant to use all the topping. Don't stop sprinkling! I was hesitant too, but I was so very happy I used it all.
When you begin to sprinkle the crumb topping over your muffin cups, you will be hesitant to use all the topping. Don't stop sprinkling! I was hesitant too, but I was so very happy I used it all.
