Raspberry & Blackberry Muffins

These are delicious muffins, with a sweet batter and slightly tart berries. They look pretty and taste wonderful! (And they're good for you, as long as you don't eat four because they taste so great!)

Raspberry & Blackberry Muffins
1 1/2 cups flour
1 cup wheat flour
1 cup quick-cooking oats
1 cup granulated sugar
1 Tbsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
2 cups low-fat vanilla yogurt
1/2 cup skim milk
3 Tbsp. canola oil
2 tsp. vanilla
1 large egg, lightly beaten
1 1/2 cups fresh or frozen blackberries and raspberries
1/4 cup flour
1 Tbsp. butter
1 Tbsp. brown sugar

Preheat oven to 400ºF. Combine flours, oats, sugar, baking powder, baking soda and salt with a whisk. Make a well in the middle of the center.

In separate bowl, combine yogurt, milk, oil, vanilla and egg with a whisk. Combine moist ingredients with dry ingredients until just moistened. Gently fold in berries.

Spoon two tablespoons of batter into each of 30 lined muffin tins.

Combine flour, butter and brown sugar to make streusel topping. Sprinkle evenly all muffins. Bake 15 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on a wire rack, and then remove. Serve warm or at room temperature.