Whole Wheat Huckleberry Crumb Muffins
Description
These fluffy muffins showcase the tangy flavor of wild huckleberries and heartiness of whole wheat and oats for satisfying breakfast.
Ingredients
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cooking spray
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3/4 cup milk
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1/2 cup white sugar
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1/4 cup butter, melted
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1 egg
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1/4 teaspoon vanilla extract
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1 1/4 cups all-purpose flour
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3/4 cup whole wheat flour, divided
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1 tablespoon whole wheat flour
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2 1/2 teaspoons baking powder
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1/2 teaspoon salt
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1 cup huckleberries
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1/4 cup quick-cooking oats
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1/4 cup light brown sugar, or more to taste
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3 tablespoons cold butter
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1/2 teaspoon ground cinnamon
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Spray 1 muffin tin with cooking spray.
2
Combine milk, sugar, butter, egg, and vanilla extract in a bowl; mix until completely combined.
3
Whisk all-purpose flour, 1/2 cup plus 1 tablespoon whole wheat flour, baking powder, and salt in a separate bowl; fold into the milk mixture until batter is just combined. Fold in huckleberries to distribute them evenly.
4
Pour batter into the greased muffin tin.
5
Combine the remaining 1/4 cup whole wheat flour, oats, brown sugar, cold butter, and cinnamon in a bowl. Mix until crumbly and sprinkle over the muffins.
6
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.