INGREDIENTS
1 1/2 cups whole wheat flour
1/2 cup white sugar
1/4 cup brown sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup skim milk
1 teaspoon vanilla extract
1 cup blueberries (fresh or frozen)
1/2 cup white sugar
1/3 cup whole wheat flour
1/4 cup butter or margarine
1 teaspoon ground cinnamon
DIRECTIONS
Preheat oven to 400 degrees F. Line muffin tin with muffin liners.
Combine 1 1/2 cups flour, 1/2 cup white sugar, 1/4 cup brown sugar, salt and baking powder in a large bowl. In a separate bowl combine vegetable oil, egg, milk and vanilla. Now combine with dry ingredients. Since I used whole wheat flour for this recipe I had to add a bit more milk to thin out the batter. Fold in the blueberries.
To make the crumb topping:
Mix together 1/2 cup white sugar, 1/3 cup flour, 1/4 cup butter or margarine, and 1 teaspoon of cinnamon. Mix it until it is a crumb-like consistency.
Fill the muffin cups all the way to the top and sprinkle with crumb topping.
Bake for 20 to 25 minutes in the preheated oven, or until done. Remove from muffin tins and let cool on a wire rack.
Do you hear that? The birds are singing...
I freekydeeky love them.
ReplyDeleteEast Coast blizzard left me snowbound and wanting to bake. I had some blueberries in the fridge and your recipe bookmarked. Only problem is my blueberries were moldy which left me in a pre-panic panic. Luckily I had frozen mixed berries, which I used instead. The muffin was amaaazing tasting! Such a versatile recipe. the whole wheat flour gave them real substance, but the texture was so light and fluffy. The streusel topping baked up nice and crunchy sweet. I highly recommend this recipe! Thanks for sharing, Baking Boy!
ReplyDeleteSo glad you liked them!! I am super excited about this. I've never used mixed berries before but it sounds awesome. Thanks so much for posting your feedback!
ReplyDelete