Triple Berry Oat Muffins

Ingredients

• 1 cup all-purpose flour
• 1/4 cup whole wheat flour
• 1 cup rolled oats
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1/2 tsp salt
• 1 Tbsp baking powder
• 1/4 tsp cinnamon
• 1 cup milk
• 1/4 cup vegetable or canola oil
• 2 large eggs
• 1 cup frozen berries
• 1/2 cup rolled oats
• 2 Tbsp chilled butter
• 2 Tbsp brown sugar

Directions

1. Start with the oat crumble so it can chill while you make the batter. Add the butter to a small bowl with the oats, cinnamon, and brown sugar, then work everything together with your fingers until the butter is distributed and the mixture forms little clumps. Put the bowl in the refrigerator until the muffins are ready for topping.
2. Heat the oven to 500 degrees. In a large bowl, add the all-purpose flour, whole wheat flour, oats, brown sugar, white sugar, salt, baking powder, and cinnamon, then stir until the dry mixture is evenly blended.
3. In another bowl, whisk the milk, eggs, and oil until smooth.
4. Add the wet mixture to the dry ingredients and stir only until the batter comes together. It does not need to look perfectly smooth; a few lumps and small dry patches are fine, and too much stirring will work against you here.
5. Add the frozen berries and fold them in gently. Go easy with the mixing again, since the berry juices can tint the batter a blue-grey color if they get overworked.
6. Set paper liners into 8 cups of a muffin tin, then divide the batter among them, filling each cup all the way to the top. If you need extra cups, use them, but still fill them to the top. Scatter the chilled oat crumble over the muffins.
7. Put the muffin tin in the oven, then right away lower the temperature to 400 degrees. Bake for 22-25 minutes, until the muffins rise into pointed tops, crack a bit, and turn a deep golden brown. Take them out of the oven, lift them from the tin, loosening any overflowed edges with a knife if needed, and let them cool.