Whole Wheat Huckleberry Crumb Muffins recipe

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Ingredients

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

Nutrition Info

211.6 calories
carbohydrate: 32.7 g
cholesterol: 32.7 mg
fat: 7.8 g
fiber: 1.9 g
protein: 3.8 g
saturatedFat: 4.6 g
servingSize: -
sodium: 260.4 mg
sugar: 15.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray 1 muffin tin with cooking spray.

  2. Combine milk, sugar, butter, egg, and vanilla extract in a bowl, mix until completely combined.

  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.

  4. Pour batter into the greased muffin tin.

  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.

  6. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

Recipe Yield

12 muffin cups

Recipe Note

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.

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