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My review
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 calsOriginal recipe yields 12 servings (12 muffin cups)
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Directions
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Prep
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Cook
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Ready In
- 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.
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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Newest
7/23/2017
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....