We love whole grain around here, and a whole grain muffin is speaking my language. I've made this recipe with Whole Grain Red Fife and Red Fife Multipurpose. I LOVED the flavour and texture the WG Red Fife brought to the muffin. However, if you wish to make these with Red Fife Multipurpose, please see the notes below for a few alterations!

Ingredients

Muffins

• 2 cup Whole Grain Red Fife Flour
• 2 tsp baking powder
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup unsalted butter, melted and cooled
• 2 eggs
• 2 tsp vanilla
• ¾ cup milk
• 1 ½ cups blueberries (fresh or frozen)

Blueberry Syrup

• 1 cup blueberries
• 1 tbsp honey or sugar
• 1 tbsp lemon juice

Crumble

• ½ cup Whole Grain Red Fife
• ⅓ cup granulated sugar
• 3 tbsp brown sugar
• 1 tsp lemon zest
• Pinch of salt
• ¼ cup unsalted butter melted and cooled

Step One
Preheat your oven to 425.

Mix flour, baking powder, salt and sugar in a large bowl. Set aside. 

Step Two
Melt butter and let cool.

Whisk eggs, vanilla, milk and butter together in a small bowl. 

Step Three
Add your wet ingredients to your dry ingredients. Mix until incorporated but do not over-mix. Next, add your blueberries and fold them into your batter.

Step Four
Line your muffin tray with liners and fill each ⅔ full. Set aside

Step Five
Make your blueberry syrup by adding blueberries, honey or sugar and lemon juice to a small pot. Cook on medium-low until they are soft. Drizzle a tbsp of syrup on top of each muffin.

Step Six
Make your crumble.

Combine flour, sugars, lemon zest, salt, and butter and mix until it forms a crumble. Sprinkle a generous amount of crumble on each muffin.

Step Seven
Bake at 425F for 15 mins, then reduce the heat to 375F and bake for 5-10 more mins depending on whether you use large or regular muffin liners. 

 Notes:
The blueberry syrup and crumble are unnecessary, yet they are excellent additions!

You can also make this recipe with Red Fife Multipurpose. However, I would increase the sugar from 1 cup to 1 1/3 cups and increase your flour from 2 cups to 2 1/4 cups flour.

Enjoy!