Multi Grain Blueberry Carrot Muffins with Orange Streusel Recipe

Ingredients

For the streusel (optional) :

PREP TIME 15m	COOK TIME 20m	TOTAL TIME 35m
YIELD 24 muffins serving(s)

In a large bowl, whisk the dry ingredients (flours, cornmeal, oats, sugar, baking powder, baking soda, cinnamon, nutmeg, alspice and salt.)
In a separate bowl, whisk the buttermilk, oil, molasses, maple syrup and eggs.
Pour the wet ingredients over the dry ingredients and gently mix until almost blended.
Stir in the carrots and blueberries
Set batter aside at room temperature for 15 minutes.
Batter should be on the thick side. (Add 2 Tbsp. more flour if the batter feels too thin.)
Heat oven to 400 F.
Grease a muffin pan or line with baking cups.
Make the streusel: In a small bowl, mix ingredients together until blended and crumbly.
Scoop or spoon batter into prepared pan, filling almost to the top. (Mound batter slightly in the center of each cup.)
Sprinkle streusel overtop.
Place muffin tin in oven and reduce heat to 375 F.
Bake for 18 to 20 minutes, until the tops are springy to the touch.
When cooked, cool on a rack and remove muffins from pan after 15 minutes or so.