The Best Huckleberry Muffins: A Sweet Taste of the Wild
Fluffy, golden muffins filled with juicy wild huckleberries—this classic recipe is the perfect balance of sweet and tart.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Brunch, Snack
- Method: Baking
- Cuisine: American, Pacific Northwest
- Diet: Vegetarian
Ingredients
2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup buttermilk (or milk + 1 tsp lemon juice)
1 ½ cups wild huckleberries (fresh or frozen)
1 tbsp flour (for tossing berries)
Optional: coarse sugar for topping
Instructions
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large mixing bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time, then add vanilla.
Mix in half the dry ingredients, then the buttermilk, followed by the remaining dry ingredients.
Toss huckleberries with 1 tbsp flour and gently fold into the batter.
Divide batter evenly into muffin cups and sprinkle tops with coarse sugar if desired.
Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
If using frozen huckleberries, do not thaw before adding to the batter.
For a lemony twist, add 1 tsp lemon zest to the batter.
Muffins can be frozen for up to 3 months—reheat before serving.
