These muffins. They are perfect! Small Group seal of approval.
Blueberry season is over, I know (I just don’t want to admit it), but I still had about 1 cup left in my freezer and I had to come up with something to take to a gathering today. They are whole wheat and mostly refined sugar free. You could easily omit the streusel topping (but, hello, that’s my favorite part). Or you could experiment by subbing in Sucanut for the brown sugar – if you’re crunchy like that.
Photo by Nadia Prigoda-Lee
White Whole Wheat Blueberry Muffins
with Streusel topping
- 1/4 C white whole wheat flour
- 1/4 C packed brown sugar (or Sucanut)
- 1/2 tsp. ground cinnamon
- 2 T butter (cold)
- 1 3/4 C white whole wheat flour
- 1/2 tsp. cream of tartar
- 1 1/4 tsp. baking soda
- 1/4 tsp. salt
- 1 egg
- 6 T butter, melted
- 2/3 C maple syrup
- 1/2 C milk (I used almond milk)
- 1 C blueberries (fresh or frozen)
1. Preheat oven to 400°F. Grease 12 regular-size muffin cups (I used pure non-hydrogenated lard) or use paper baking cups.
2. (Dry ingredients) In a medium bowl, mix together the 1 3/4 C flour, cream of tartar, baking soda, and salt.
3. (Wet ingredients) In a large bowl, whisk together the egg, maple syrup, milk, and melted butter. Add dry ingredients to large bowl and stir just until moistened, but still lumpy. Gently fold in blueberries.
4. Divide batter evenly among 12 muffin cups.
5. For the streusel topping: In a small bowl, mix together the 1/4 C flour, brown sugar, and cinnamon. Cut in 2 T cold butter using pastry blender (or a fork… or your fingers…) until crumbly.
6. Divide streusel topping evenly over the twelve unbaked muffins.
7. Bake 15-20 minutes. Until golden brown or toothpick inserted in center comes out clean. Let stand for 5 minutes in pan. Remove from pan to cooling rack or serve warm. If using paper baking cups, remove immediately from pan.