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Whole Wheat Huckleberry Crumb Muffins

Maureen S

"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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Ingredients

35 m servings 212 cals
Original recipe yields 12 servings (12 muffin cups)

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Directions

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  • Prep

  • Cook

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  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.

Footnotes

  • Cook's Note:
  • This recipe is fantastic with huckleberries, but blueberries would work too.

Nutrition Facts


Per Serving: 212 calories; 7.8 g fat; 32.7 g carbohydrates; 3.8 g protein; 33 mg cholesterol; 260 mg sodium. Full nutrition

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Reviews

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Really delicious way to highlight huckleberries! followed the recipe as written but had to cook for 20 minutes, not 15. The batter was pretty thick---couldn't pour it into cups, had to spoon it....