Whole Wheat Cornmeal Berry Muffins

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.

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.

Whisk the cornmeal, flour, baking powder and salt together in a large bowl. Set aside.

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.

Using a large spatula fold the egg mixture, the simmered berries and the remaining berries into the flour mixture until just moistened.

Divide the batter equally into a lightly greased 12-count muffin tin.

Sprinkle each muffin with a generous amount of streusel topping and bake in the oven for 13-15 minutes.

Recipe adapted from eatlove.com