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Whole Wheat Huckleberry Crumb Muffins
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Fluffy huckleberry muffins with whole wheat and oats - a tangy and satisfying breakfast treat.
Ingredients:
  • cooking spray
  • 0.75 cup milk
  • 0.5 cup white sugar
  • 0.25 cup butter, melted
  • 1 egg
  • 0.25 teaspoon vanilla extract
  • 1.25 cups all-purpose flour
  • 0.75 cup whole wheat flour, divided
  • 1 tablespoon whole wheat flour
  • 2.5 teaspoons baking powder
  • 1 cup huckleberries
  • 0.25 cup quick-cooking oats
  • 0.25 cup light brown sugar, or more to taste
  • 3 tablespoons cold butter
  • 0.5 teaspoon ground cinnamon
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and give 1 muffin tin a quick spray with cooking spray.
  • In a bowl, blend together milk, sugar, butter, egg, and vanilla extract until fully mixed.
  • In a separate bowl, whisk together all-purpose flour, 1/2 cup plus 1 tablespoon whole wheat flour, baking powder, and salt. Gently fold the dry ingredients into the milk mixture until just combined. Carefully incorporate the huckleberries to ensure even distribution.
  • Transfer the batter into the prepared muffin tin.
  • In a bowl, mix the remaining 1/4 cup whole wheat flour, oats, brown sugar, cold butter, and cinnamon until crumbly. Sprinkle over the muffins.
  • Bake until a toothpick inserted in the center comes out clean, for about 15 minutes in the preheated oven.

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