Blueberry-Streusel Muffins (White Whole Wheat Flour)

How about a little lemon-butter with those warm muffins? Beat 1/2 cup softened butter with 1 teaspoon grated lemon peel and 1 tablespoon lemon juice until smooth and creamy. Yum!

  • Prep Time 10 min
  • Total Time 40 min
  • Servings 12



cup Gold Medal™ white whole wheat flour
cup packed brown sugar
teaspoon ground cinnamon
tablespoons cold butter or margarine, cut into quarters


cup milk
cup butter or margarine, melted
1 1/2
cups Gold Medal™ white whole wheat flour
cup granulated sugar
teaspoons baking powder
teaspoon salt
cup blueberries (fresh, frozen or canned)

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

Expert Tips

If using canned blueberries, be sure they are well drained. If using frozen, do not thaw.

Gold Medal® White Whole Wheat flour can be used in any recipe. It’s the best of both worlds—100% whole grain but with a lighter taste and color. Start substituting 25% or 50% of the all-purpose flour with Gold Medal® White Whole Wheat flour, gradually increasing proportion as desired.