Crumble topping:
scant 3/4 cup whole wheat pastry flour
1/2 cup rolled oats
1/2 cup brown sugar
1/4 teaspoon fine grain sea salt
1/3 cup unsalted butter, melted
Muffins
1 c. rolled oats
¾ c. all purpose flour
¾ c. whole wheat pastry flour
¾ t. baking soda
½ t. salt
7/8 c. (7 T.) butter (can cut back to 1/3 c.)
¼ c. brown sugar
1 ½ c. plain yogurt
2 large eggs, whisked
1 1/2 c. blueberries (do not use the small, wild berries)
Make crumble topping first: Mix ingredients, and spread on waxed paper. Freeze while making muffins.
Muffins:
· Preheat oven to 350. Spray muffin tins generously with Pam (enough for 18 muffins). Place racks in top third of oven.
· In large bowl combine oats, flour, baking soda and salt.
· Melt butter in saucepan. Remove from heat and whisk in sugar.
· Whisk in yogurt and then eggs.
· Pour wet ingredients and blueberries onto dry and stir with large spoon just until moistened. DO NOT OVERMIX!
· Pour batter into muffin tins, filling each scant ¾ full.
Place crumble topping over top
· Bake 30 minutes or until golden, and toothpick comes out clean.
· Let muffins cool 2 minutes, then turn out on rack.
