Wonderful Whole Wheat Blueberry Muffins

I found this recipe recently and it puts to shame my (former) favorite blueberry muffin recipe!  This one is a true winner. 

Streusel:

 

3 T. sugar

3 T. packed brown sugar

3 T. whole wheat flour

2 T. melted butter

 

 

Muffins:

 

3 cups whole wheat flour

2 ½ tsp. baking powder

½ tsp. baking soda

1 tsp. salt

1 cup sugar

2 large eggs

4 T. melted butter

¼ cup vegetable oil

1  ¼ cups buttermilk

1 1/2 tsp vanilla extract

1 1/2 cups fresh blueberries

 

For the Streusel:

 

Combine 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 smaller chunks.  Set aside.

 

For the muffins:

 

Adjust oven rack to middle position and heat oven to 400 degrees.  Line muffin tins with paper muffin cups.  Whisk flour, baking powder, baking soda, and salt together in large bowl.  Whisk sugar, eggs, butter and oil together in separate bowl.  Whisk buttermilk and vanilla into sugar mixture until combined.

 

Stir sugar mixture into flour mixture until just combined.  Gently fold in blueberries.  Fill muffin tins to top of cups.  Sprinkle tops with streusel.

 

Bake until golden brown, about 20 to 25 minutes.