Blueberry-Streusel Muffins (White Whole Wheat Flour)

 

1/4

cup Gold Medal® white whole wheat flour

1/4

cup packed brown sugar

1/4

teaspoon ground cinnamon

1

tablespoon cold butter or margarine, cut into quarters

3/4

cup fat-free (skim) milk

1/4

cup canola oil

1

egg

1 1/2

cups Gold Medal® white whole wheat flour

1/2

cup granulated sugar

2

teaspoons baking powder

1/2

teaspoon salt

1

cup blueberries (fresh, frozen or canned)

• 1 Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups with shortening or cooking spray, or place paper baking cup in each muffin cup.
• 2 In small bowl, mix 1/4 cup flour, the brown sugar and cinnamon. Cut in 2 tablespoons cold butter, using pastry blender (or pulling knives through ingredients in opposite directions), until crumbly. Set aside.
• 3 In large bowl, beat milk, melted butter and egg with fork or whisk until well mixed. Stir in 1 1/2 cups flour, the granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups; sprinkle each with streusel.
• 4 Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. If baked in greased pan, let stand about 5 minutes in pan, then remove from pan to cooling rack; if baked in paper baking cups, immediately remove from pan to cooling rack. Serve warm if desired.