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In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and orange zest. Make a well in the center of the dry ingredients.
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Whisk together oil, egg, milk, orange juice, and Greek yogurt. Add to the well of the dry ingredients and stir the mixture together just until the batter is combined.
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Toss the blueberries with 1 Tbsp of flour (this will prevent the blueberries from sinking to the bottom). Add to the muffin batter.
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Spoon batter evenly into muffin cups (about 3/4 or a little more in each cup). Sprinkle evenly with crumb coating.
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Bake at 425 for 5 minutes (this gives them a nice dome shape), then lower the temperature to 350 and bake for an addition 14-15 minutes, or until the muffins are golden brown and a cake tester comes out clean.
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Enjoy!