Blueberry-Streusel Muffins (White Whole Wheat Flour)

Ingredients

• 0.3 cup flour whole wheat white
• 0.3 cup brown sugar packed
• 0.3 teaspoon ground cinnamon 
• 2 tablespoons butter cold cut into quarters
• 0.8 cup milk 
• 0.3 cup butter melted
• 1  eggs 
• 1.5 cups flour whole wheat white
• 0.5 cup granulated sugar 
• 2 teaspoons double-acting baking powder 
• 0.5 teaspoon salt 
• 1 cup blueberries fresh frozen canned (, or )

Equipment

• bowl
• frying pan
• oven
• whisk
• wire rack
• blender
• toothpicks
• muffin liners

Directions

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.
3. Cut in 2 tablespoons cold butter, using pastry blender (or pulling knives through ingredients in opposite directions), until crumbly. Set aside.
4. 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.
5. 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.
6. Serve warm if desired.