Whole Wheat Huckleberry Crumb Muffins Recipes

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 15 muffin cups, or line with muffin papers.
• In a large bowl, cream together the butter and sugar until smooth. Mix in the egg, milk and vanilla until well blended. Combine 1 3/4 cups flour, baking powder and salt; stir into the batter until just moistened. Toss huckleberries with remaining flour to coat, then fold them into the batter. Spoon batter into muffin cups, filling at least 2/3 full.
• Bake for 15 minutes in the preheated oven, or until the tops spring back when lightly pressed.

Steps:

• Preheat oven to 375 degrees and grease two 6-cup muffin tins or fill with liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together the melted butter, banana, egg and buttermilk. Fold wet mixture into dry mixture and stir until just combined.
• Fill muffin tins or liners; bake for about 25 to 30 minutes, or until muffins are puffed and turning golden brown on top. Serve warm if possible.

Steps:

• 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.