Whole Wheat Blueberry Muffins with Streusel

These muffins make a great treat!  We took a classic blueberry muffin recipe and replaced most of the white four with whole wheat flour.  These muffins still taste great because of the streusel mixture mixed in.   

The whole family will love them!

Recipe makes 12 muffins

Ingredients

1 ½ cup Wheat Flour

1/3 cup White Flour

½ cup plus 1/3 Sugar, divided

1 teaspoon fresh ground Cinnamon

3 tablespoons cold Butter cut into pieces

2 teaspoons Baking Powder

½ teaspoon Sea Salt

1 cup of Whole Organic DHA Milk

¼ cup Butter, melted and slightly cooled

1 Egg, beaten

1 teaspoon Vanilla extract

1 cup of fresh Blueberries

If you are worried your family will taste the whole wheat right away, you can start with 50% whole wheat and 50% white flour or make extra streusel and sprinkle on top of the muffins.

Directions

Preheat oven to 375 degrees. Grease or paper line 12 muffin cups; set aside.

Combine 1/3 cup white flour, 1/3 cup sugar and cinnamon in small bowl. Cut in 3 tablespoons of butter with pastry blender until mixture resembles coarse crumbs; set aside.

Combine remaining 1 ½ cups of whole wheat flour, ½ cup sugar, baking powder and salt in bowl of electric stand mixer.

Combine milk, ¼ cup melted butter, egg and vanilla in small bowl.

With mixer on low stir milk mixture into flour mixture just until moistened.

Fold in Blueberries.

Fold in streusel mixture.

Spoon into muffin cups.

Bake 20 to 25 minutes or until toothpick comes out clean. Remove from pan and cool completely .

Enjoy!