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| Whole Wheat Huckleberry Crumb Muffins |
"These hearty and healthy muffins showcase the tangy flavor of wild huckleberries and hearty flavor of whole wheat and oats. Guilt-free and satisfying breakfast your friends and family will love! Even though these are made part with whole wheat flour, they come out surprisingly fluffy."
Ingredients :
- cooking spray
- 3/4 cup milk
- 1/2 cup white sugar
- 1/4 cup butter, melted
- 1 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 huckleberries
- 1/4 cup quick-cooking oats
- 1/4 cup light brown sugar, or more to taste
- 3 tablespoons cold butter
- 1/2 teaspoon ground cinnamon
Instructions :
| Prep : 20M | Cook : 12M | Ready in : 35M |
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- Preheat oven to 350 degrees F (175 degrees C). Spray 1 muffin tin with cooking spray.
- Combine milk, sugar, butter, egg, and vanilla extract in a bowl; mix until completely combined.
- 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.
- Pour batter into the greased muffin tin.
- 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.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.
Notes :
- This recipe is fantastic with huckleberries, but blueberries would work too.
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