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Recipes :: Cakes and Muffins :: Whole-wheat Berry Muffins with Crumble Topping

Whole-wheat Berry Muffins with Crumble Topping

—by Deanna Ibbitson

Raspberries and blueberries are delicious when eaten fresh and in season, but can also be frozen for use in recipes throughout the year.

Crumble (optional)

• 1/4 cup all-purpose flour
• 1/4 cup lightly packed brown sugar
• 1 tsp ground cinnamon
• 2 tsp chilled salted butter, cut in cubes

Muffins

• 2 cups whole-wheat flour
• 1 tbsp baking powder
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• pinch of salt
• 2 eggs, lightly beaten
• 1 cup milk (can be substituted with soy or almond milk)
• 1/2 cup lightly packed brown sugar
• 1/3 cup vegetable oil or melted butter
• 1/4–1/2 cup fresh or frozen raspberries and/or blueberries

Directions

1. Preheat the oven to 350°F (180°C). Line a muffin tin with paper cups.
2. For the crumble, stir 1/4 cup of flour with sugar and cinnamon. Work in butter until crumbly. Set aside.
3. For muffins, whisk the whole-wheat flour with baking powder, baking soda, cinnamon and salt in a bowl. In a separate bowl, mix the eggs, milk, sugar and oil. Pour over flour mixture. Stir just until ingredients are moistened (the mixture will be lumpy). Stir in the berries (one or two stirs).
4. Spoon batter into muffin cups then evenly sprinkle with crumble. Bake in the centre of the preheated oven until golden brown and a toothpick inserted in the centre of the muffins comes out clean (about 20-25 minutes). Makes 12 muffins.

For a lower fat version, you can omit the crumble topping, use skim milk, and replace half of the oil with apple sauce.

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