1/4 c. butter
1/3 c. brown sugar, packed
1 egg
1 1/2 c. whole wheat flour
1/3 c. wheat germ
1/4 c. dry milk
1 1/2 tsp. baking powder
1 c. milk
1 c. blueberries
Crumb Topping

Cream together butter and sugar and beat in the egg. In another bowl, combine all dry ingredients and mix well. Add the dry ingredients alternately with the milk to the butter mixture. Stir only until just combined and fold in blueberries. Fill greased muffin pans and sprinkle with crumb topping. Bake at 400 degrees for 20 minutes. Makes 12 small or 9 large muffins.

CRUMB TOPPING: Combine 1/4 cup brown sugar, 1/3 cup whole wheat flour and 1/2 teaspoon cinnamon and cut in 1/4 cup butter.