Hearty Berry Streusel Muffins

By cindygwest

Ingredients

• 1 cup white flour
• 1/2 cup spelt flour (or add another 1/2 cup white)
• 1 cup whole-wheat flour
• 1 cup oats
• 1 T. baking powder
• 1 t. baking soda
• 1/2 t. sea salt
• 1 cup honey (or raw sugar)
• 1 1/2 cups plain yogurt
• 1 6-oz. container raspberry or blueberry yogurt
• 1/2 cup milk
• 3 T. canola oil
• 2 t. vanilla extract
• 1 large egg
• 1 cup each fresh blueberries and raspberries
• Struesel
• 1/4 cup flour
• 3 T. brown sugar
• 1/4 cup chopped, lightly toasted walnuts, pecans or almonds
• 1 1/2 T, butter, melted

Preparation

Step 1

Prepare muffin tins with paper or oil. Prepare streusel first and set aside.

For muffins: Mix dry ingredients well. In a separate bowl, mix all wet ingredients except berries, and beat together well. Pour the wet ingredients into the dry mix and beat firmly and quickly just until thoroughly moistened. Add berries and fold in gently. Divide batter into greased or paper-lined muffin tins and bake at 400 degrees for 15 minutes. Cool for 15 minutes in the pan to set the berries, remove from pan and cool on wire rack.