Whole Wheat Huckleberry Crumb Muffins - cooking recipe

Ingredients

cooking spray
3/4 cup milk
1/2 cup white sugar
1/4 cup butter, melted
1 egg
1/4 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 cup whole wheat flour, divided
1 tablespoon whole wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup huckleberries
1/4 cup quick-cooking oats
1/4 cup light brown sugar, or more to taste
3 tablespoons cold butter
1/2 teaspoon ground cinnamon

Preparation

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.