Wild Huckleberry Muffins
Soft, fluffy wild huckleberry muffins bursting with juicy berries—perfect for breakfast, brunch, or a cozy homemade treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast, Snack, Dessert
- 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, unthawed if frozen)
1 tbsp flour (for tossing berries)
Instructions
Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
Mix in half of the dry ingredients, then add the buttermilk, and finally stir in the remaining dry ingredients until just combined.
Toss huckleberries with 1 tbsp flour, then gently fold them into the batter.
Divide batter evenly into prepared muffin cups, filling about ¾ full.
Bake 18–22 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
If using frozen huckleberries, do not thaw to avoid excess liquid in the batter.
For extra flavor, sprinkle coarse sugar on top of muffins before baking.
These muffins freeze well for up to 3 months—reheat in the oven for best results.
Find it online: https://allrecipesmade.com/wild-huckleberry-muffins/
