Simple Way to Digestive Crumbs

Whole Wheat Huckleberry Crumb Muffins

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Recipe Summary 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.

Ingredients | Digestive Crumbs

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

Directions

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

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

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.

Pour batter into the greased muffin tin.

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.

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

This recipe is fantastic with huckleberries, but blueberries would work too.

Info | Digestive Crumbs

prep: 20 mins cook: 15 mins total: 35 mins Servings: 12 Yield: 12 muffin cups

TAG : Whole Wheat Huckleberry Crumb Muffins

Bread, Quick Bread Recipes, Muffin Recipes, Whole Wheat Muffin Recipes,