Whole Wheat Huckleberry Crumb Muffins

Whole Wheat Huckleberry Crumb Muffins

These fluffy muffins showcase the tangy flavor of wild huckleberries and heartiness of whole wheat and oats for satisfying breakfast.

Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
212 Calories

Recipe Instructions

Step 1
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.
Step 2
Preheat oven to 350 degrees F (175 degrees C). Spray 1 muffin tin with cooking spray.
Step 3
Combine milk, sugar, butter, egg, and vanilla extract in a bowl; mix until completely combined.
Step 4
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 5
Pour batter into the greased muffin tin.
Step 6
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.
Whole Wheat Huckleberry Crumb Muffins
Whole Wheat Huckleberry Crumb Muffins

Ingredients

  • 1 egg
  • 1 tablespoon whole wheat flour
  • cooking spray
  • 3 tablespoons cold butter
  • 1 cup huckleberries
  • 0.5 teaspoon ground cinnamon
  • 0.5 teaspoon salt
  • 0.5 cup white sugar
  • 1.25 cups all-purpose flour
  • 0.25 cup butter, melted
  • 0.75 cup milk
  • 0.25 teaspoon vanilla extract
  • 2.5 teaspoons baking powder
  • 0.25 cup quick-cooking oats
  • 0.75 cup whole wheat flour, divided
  • 0.25 cup light brown sugar, or more to taste

Categories

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