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 Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 212 Calories

Ingredients

• ½ cup white sugar
• 1 egg
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ¾ cup milk
• 1 ¼ cups all-purpose flour
• ¼ teaspoon vanilla extract
• ¼ cup butter, melted
• 2 ½ teaspoons baking powder
• 1 tablespoon whole wheat flour
• cooking spray
• ¼ cup quick-cooking oats
• 3 tablespoons cold butter
• 1 cup huckleberries
• ¾ cup whole wheat flour, divided
• ¼ cup light brown sugar, or more to taste

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.