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.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- cooking spray
- ¾cup milk
- ½cup white sugar
- ¼cup butter, melted
- 1egg
- ¼teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ¾cup whole wheat flour, divided
- 1tablespoon whole wheat flour
- 2½ teaspoons baking powder
- ½teaspoon salt
- 1cup huckleberries
- ¼cup quick-cooking oats
- ¼cup light brown sugar, or more to taste
- 3tablespoons cold butter
- ½teaspoon ground cinnamon
Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Spray 1 muffin tin with cooking spray.Step 2
Combine milk, sugar, butter, egg, and vanilla extract in a bowl; mix until completely combined.Step 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.Step 4
Pour batter into the greased muffin tin.Step 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.Step 6
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.