Whole Wheat Cornmeal Berry Muffins

• FOR THE MUFFINS:
• 2 cups Frozen Berries (blueberries, Cherries, And Raspberry Mix)
• 1 cup Sugar
• 1/2 cups Cornmeal
• 2 cups White Whole Wheat Flour
• 2-1/2 teaspoons Baking Powder
• 1/2 teaspoons Sea Salt
• 2 whole Eggs
• 1 cup Milk
• 1/2 cups Nonfat Vanilla Greek Yogurt
• 1-1/2 teaspoon Vanilla
• FOR THE TOPPING:
• 1/4 cups Rolled Oats
• 1/4 cups White Whole Wheat Flour
• 1/4 cups Packed Brown Sugar
• 1 teaspoon Cinnamon
• 2 teaspoons Butter, Melted

1. Preheat oven to 425 F. Make the streusel topping by combining the last five ingredients (the topping ingredients) in a medium sized bowl. Toss with a fork until they come together into pea size chunks. Put aside.
2. In saucepan add 1/2 cup berries and 1 tablespoon sugar. Let it simmer 5 minutes. Keep smashing berries down with a fork as they simmer. Simmer until they are a jam consistency then remove it from the heat and set aside.
3. Whisk the cornmeal, flour, baking powder and salt together in a large bowl. Set aside.
4. Whisk the remaining sugar with the two eggs in a medium bowl until smooth and glossy. Slowly whisk in the milk and yogurt until combined. Then whisk in the vanilla until combined.
5. Using a large spatula fold the egg mixture, the simmered berries and the remaining berries into the flour mixture until just moistened.
6. Divide the batter equally into a lightly greased 12-count muffin tin.
7. Sprinkle each muffin with a generous amount of streusel topping and bake in the oven for 13-15 minutes.
8. Recipe adapted from eatlove.com

muffins, frozen berries, sugar, cornmeal, flour, baking powder, salt, eggs, milk, yogurt, vanilla, ubc, ubc, ubc, cinnamon, butter

Taken from tastykitchen.com/recipes/breads/whole-wheat-cornmeal-berry-muffins/ (may not work)