Weekend Recipe: Whole-Wheat Blueberry Muffins

Fluffy, tender whole-wheat muffins? Yes, it's possible. And for extra goodness, Cook's Country tops them with streusel.

Whole-Wheat Blueberry Muffins
Makes 12 muffins

You can substitute frozen (unthawed) blueberries for fresh in this recipe.

Streusel
3 tablespoons granulated sugar
3 tablespoons packed brown sugar
3 tablespoons whole-wheat flour
Pinch salt
2 tablespoons unsalted butter, melted

Muffins
3 cups (16 1/2 ounces) whole-wheat flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup (7 ounces) granulated sugar
2 large eggs
4 tablespoons unsalted butter, melted
1/4 cup vegetable oil
1 1/4 cups buttermilk
1 1/2 teaspoons vanilla extract
7 1/2 ounces (1 1/2 cups) blueberries

For the streusel: Combine granulated sugar, brown sugar, flour, and salt in bowl. Add melted butter and toss with fork until evenly moistened and mixture forms large chunks with some pea-size pieces throughout; set aside.

For the muffins: Adjust oven rack to middle position and heat oven to 400 degrees. Spray 12-cup muffin tin, including top, generously with vegetable oil spray. Whisk flour, baking powder, baking soda, and salt together in large bowl. Whisk sugar, eggs, melted butter, and oil together in separate bowl until combined, about 30 seconds. Whisk buttermilk and vanilla into sugar mixture until combined.

Stir sugar mixture into flour mixture until just combined. Gently stir in blueberries until incorporated. Using heaping 1/4-cup dry measuring cup, divide batter evenly among prepared muffin cups (cups will be filled to rim); sprinkle muffin tops evenly with streusel.

Bake until golden brown and toothpick inserted in center comes out with few crumbs attached, 18 to 20 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 5 minutes. Remove muffins from muffin tin and let cool 5 minutes longer. Serve.