Healthy and Yummy Berry Muffins

My husband and I loved these! They are hearty and healthy. There are a lot of ways you can tweak the recipe to your own liking; this is just the way we like 'em!

• Ready In: 40 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• 1⁄2 cup all-purpose flour
• 1  cup whole wheat flour
• 3⁄4 cup white sugar
• 1⁄4 cup brown sugar
• 1⁄4 cup  oat bran
• 1⁄4 cup quick-cooking oats
• 1⁄4 cup wheat germ
• 1  teaspoon baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 3⁄4 teaspoons cinnamon
• 1⁄2 cup blueberries
• 1⁄2 cup strawberry
• 1⁄2 cup  chopped walnuts
• 1  banana, mashed
• 1  cup buttermilk
• 1  egg
• 1  tablespoon canola oil
• 1  teaspoon vanilla extract
• 1⁄4 cup all-purpose flour
• 1⁄2 cup brown sugar, packed
• 1⁄4 cup salted butter
• 1  teaspoon ground cinnamon

Directions

1. Preheat oven to 350. Lightly grease a muffin tin. Set aside last four ingredients for crumb topping.
2. Mix together all of the dry ingredients so that they are evenly distributed throughout. You can also tweak the cinnamon to your liking. We really like cinnamon, so I tend to just keep adding it. One at a time, add blueberries, strawberries, and nuts.
3. In a separate bowl, lightly beat egg. One at a time, add mashed banana, buttermilk, oil, and vanilla. Mix wet ingredients into the dry. Be careful not to over-mix. Just mix enough to moisten all of the dry ingredients.
4. To make topping, mix all dry ingredients and cut in butter with a fork. Continue mashing until the mixture resembles small crumbs.
5. Spoon mix into each cup of the muffin tin, filling to the top. Top the muffin with desired amount of crumb topping. Bake at 350 for 16-18 minutes. To test doneness, do not poke with a knife. Gently press the center of a muffin. When it's done, it will spring back when touched.
6. Allow to cool for about 10 minutes before removing from the pan.