Whole Wheat Blueberry Crumble Muffins top our Favorites List

Did you know we are in blueberry season?  We stopped by Al's Blueberry Farm on Griffin Rd, Callahan a couple weeks ago.  Unfortunately, they had sold out of their pre-picked berries (it could be because it was 15 minutes till close). But they had a beautiful U-pick/pre-pick setup & we have heard good reviews.

Blueberry Crumble Muffins are one of our favorites. Somehow, the whole wheat flour makes the muffins seem healthier! :) I would credit the author (apologies) of these but like so many of my recipes, I scratch them out on slips of paper and forget their origin! 

Blueberry Crumble Muffins

Yield: 6 large muffins

• 1-1/2 cup whole wheat flour

• 3/4 cup brown sugar

• 1/2 tsp salt

• 2 tsp baking powder

• 1/3 cup vegetable oil

• 1/3 cup vanilla yogurt

• 1 egg

• Milk, as needed (less than a cup)

• 1 cup fresh/frozen (unthawed) blueberries

  For the Crumble:

• 1/8 cup sugar

• 4 tsp all purpose flour

• 1 Tbsp butter, cubed

• dash ground cinnamon

Preheat oven to 400 degrees.

Grease or line 6 muffin cups.

Combine the whole wheat flour, brown sugar, salt & baking powder. Pour the oil into a 1-cup liquid measure, adding the yogurt & egg to the oil. Then add milk until the 1-cup mark is reached. Add this to the flour mixture & mix just till blended. Fold in the blueberries. Fill cups right to the top.

For the Topping: Mix the sugar, flour & cinnamon. Cut in the butter with a pastry cutter till there are coarse crumbs. Sprinkle the topping over the muffin batter before baking.

Bake 20-25 minutes. Use the toothpick test to check for doneness.

Enjoy!