Whole Grain Flax and Berry Muffin

• 1 cup Whole wheat pastry flour
• 3⁄4 cups All-purpose flour
• 1⁄2 cup Brown sugar, packed
• 1⁄4 cup Flax seed meal
• 2 teaspoons Baking powder
• 1 teaspoon Baking soda
• 1⁄4 teaspoon Salt
• 1⁄2 cup Soybean oil
• 1 cup buttermilk
• 1 Egg, beaten
• 1 teaspoon Vanilla extract
• 1 1⁄2 cup blueberries, frozen
• 2 tablespoons All-purpose flour
• 2 tablespoons Brown sugar, packed
• 1 tablespoon Soybean oil

Preheat oven to 375°F.  Paper-line or grease 12 muffin cups.

Combine flour, whole wheat flour, brown sugar, flax meal, baking powder, baking soda and salt in medium bowl; set aside.

Whisk buttermilk, soybean oil, egg and vanilla in large bowl.  Pour into flour-mixture and stir until just blended.  Stir in blueberries until just blended.  Spoon batter into prepared muffin cups, filling 3/4 full.

Mix Streusel Topping ingredients in small bowl.  Sprinkle over portioned muffins.

Bake for 18 to 22 minutes until edges and tops are golden.