Name: Huckleberry Crumb Muffins: Whole Wheat Delight
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 12
Cuisine: US
Ingredients: Cooking spray; 3/4 cup milk; 1/2 cup granulated sugar; 1/4 cup unsalted butter, melted; 1 large egg; 1/4 teaspoon vanilla extract; 1 1/4 cups all-purpose flour; 3/4 cup whole wheat flour, divided; 1 tablespoon whole wheat flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup fresh or frozen huckleberries; 1/4 cup quick-cooking oats; 1/4 cup light brown sugar; 3 tablespoons cold unsalted butter, cubed; 1/2 teaspoon ground cinnamon

Embrace the rustic charm of these wholesome muffins, where the tangy burst of wild huckleberries meets the nutty goodness of whole wheat and the comforting texture of oats. A guilt-free indulgence that brings a touch of the outdoors to your breakfast table!

Follow The Directions

01

Step

Preheat your oven to 350°F (175°C). Prepare a muffin tin by lightly spraying it with cooking spray. (5 minutes)

02

Step

In a mixing bowl, whisk together the milk, granulated sugar, melted butter, egg, and vanilla extract until well combined. (3 minutes)

03

Step

In a separate bowl, whisk together the all-purpose flour, 1/2 cup plus 1 tablespoon of the whole wheat flour, baking powder, and salt. Gently fold this dry mixture into the wet ingredients until just combined, being careful not to overmix. Gently fold in the huckleberries, ensuring they are evenly distributed throughout the batter. (7 minutes)

04

Step

Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full. (4 minutes)

05

Step

In a small bowl, combine the remaining 1/4 cup whole wheat flour, oats, brown sugar, cold cubed butter, and cinnamon. Use your fingertips or a pastry blender to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Sprinkle this crumb topping evenly over the muffins. (5 minutes)