These muffins are great with either bluberries or huckleberries. The topping makes them extra yummy.
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups granulated sugar
1/2 cup butter, softened
3/4 cup milk
1 1/2 teaspoons vanilla extract
3 egg whites
2-3 cups fresh or frozen blueberries or huckleberries
flour for the berries
1/3 cup all-purpose flour
1/4 cup rolled oats
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cut into pieces
1/2 cup chopped walnuts or pecans
Preheat the oven to 350 degrees F.
Line 24 standard muffin cups with foil or paper baking cups or lightly grease with nonstick cooking spray.
In a medium bowl, whisk together 2 cups flour, baking powder, and salt. Set aside.
Beat together the granulated sugar and 1/2 cup butter with an electric mixer on medium speed for 1 minute.
Add the milk and vanilla; beat at low speed for 30 seconds.
Gradually add the flour mixture and beat on medium speed for 2 minutes.
Add the egg whites and beat for 1 more minute.
Toss the blueberries or huckleberries in just enough flour to coat them and fold them into the batter.
Spoon the batter into the prepared muffin cups, filling half full.
Bake for 10 minutes.
Meanwhile, for the topping, combine 1/3 cup flour, oats, brown sugar, and cinnamon in a small bowl; mix well.
Cut in the 1/4 cup butter with a pastry cutter or a food processor until the mixture resembles a coarse crumble.
Stir in the nuts.
Sprinkle the topping over the partially baked muffins.
Return to the oven and bake for 15-18 minutes or until a toothpick inserted into centers comes out clean.
Cool in pans 10 minutes before transferring to wire racks to cool completely.