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By Monica              6 jumbo, 12 regular

These crowd-pleasing muffins have a crunchy topping and are loaded with wholegrain goodness.

Ingredients

• STREUSEL TOPPING:
• 1/4 cup whole wheat pastry flour*
• 1/4 cup old fashioned rolled oats*
• 1/4 cup packed brown sugar
• 1/4 teaspoon cinnamon
• 1/4 cup butter, softened
• 1/4 cup chopped pecans (optional)
• CAKE BATTER:
• 6 oz (1-1/2 cups) fresh blueberries
• 2/3 cups all-purpose flour, plus 2 teaspoons, divided*
• 2/3 cups whole wheat pastry flour*
• 3/4 cup old fashioned rolled oats, uncooked*
• 2 tablespoons ground flax seed
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 3/4 cup sugar (increase to 1 cup for a sweeter muffin)
• 1 egg
• 3/4 cup lowfat buttermilk**
• 1/4 cup canola oil
• 1 teaspoon vanilla

Directions

Preheat oven to 375 degrees. Coat 6 jumbo or 12 regular muffin tins with cooking spray; set aside.
STREUSEL: In medium bowl whisk together whole wheat pastry flour, oats, brown sugar, & cinnamon. Cut in butter using two forks, a pastry blender, or your fingers. Mix until combined and crumbly. Add pecans, if desired, and mix. Set aside.
BATTER: Rinse the berries well in a colander under running water and spread on paper towels. Let the berries air-dry for at least 15 min. In large bowl, add 2/3 cup all-purpose flour, whole wheat pastry flour, oats, flax seed, baking powder, salt & sugar; whisk until combined. Form a well in center of dry mix; set aside. In separate medium bowl, combine egg, buttermilk, oil, and vanilla; whisk until mixed and pour into well of dry ingredients. Stir wet and dry mixtures together, just until combined to form thick batter. Transfer the berries to a small bowl and toss gently with 2 tsp. flour. Gently fold in blueberries until distributed throughout. Pour batter into prepared muffin pan. Sprinkle evenly with streusel topping.
BAKE 25-30 minutes for jumbo size, 18-23 minutes for regular size; until toothpick inserted in center comes out dry. Let cool at least 5 minutes before gently removing muffins from pan; transfer to cooling rack.

*GLUTEN  FREE OPTION: Substitute gluten-free oat and brown rice flours for the white and whole wheat pastry flours. Use gluten-free rolled oats.

**BUTTERMILK SUBSTITUTE: add 2-1/4 teaspoons white vinegar to 3/4 cup low-fat milk, let sit for 10 minutes before blending with other ingredients.

Nutritional Data per regular-size muffin: 253 calories, 11.6g fat, 36.5g carbs, 2g fiber, 4.2g protein; Weight Watcher PtsPlus:  7

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Hi, I'm Monica... Thanks for stopping by! This is a place to chat about the good things in life with a focus on fun, easy, healthy recipes and an occasional yummy splurge thrown in. Read more about The Yummy Life