Description
Warm, fluffy huckleberry muffins bursting with sweet-tart wild berries. Perfect for breakfast, brunch, or snacks, using fresh or frozen huckleberries.
Ingredients
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1 1/3 cups (165 g) all-purpose flour
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2 tsp (8 g) baking powder
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1/2 tsp (2.5 g) salt
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1/2 cup (115 g) unsalted butter, softened
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1 cup (200 g) granulated sugar
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3/4 cup (180 g) sour cream (or Greek yogurt)
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2 large eggs
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1 tsp (5 ml) vanilla extract
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1 cup (150 g) huckleberries (fresh or frozen, unthawed)
Optional Crumb Topping:
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1/4 cup (60 g) butter, softened
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1/3 cup (45 g) all-purpose flour
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1/2 cup (100 g) sugar
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1/2 tsp (1 g) cinnamon
Instructions
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Preheat oven to 375°F (190°C). Line a 12-cup muffin tin.
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In a bowl, whisk flour, baking powder, and salt.
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In another bowl, cream butter and sugar until light.
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Add eggs one at a time, then mix in sour cream and vanilla.
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Gently fold in dry ingredients until just combined.
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Stir in huckleberries (tossed in a bit of flour if desired).
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(Optional) Mix topping ingredients and sprinkle over muffins.
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Divide batter into muffin cups.
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Bake for 20–22 minutes, or until a toothpick comes out clean.
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Cool for 5 minutes in the pan, then transfer to a wire rack.
Notes
Use frozen berries straight from the freezer to prevent colour bleeding.
You can substitute Greek yoghurt for sour cream.
Add lemon zest or cinnamon for extra flavour.
Muffins freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Keywords: huckleberry muffins, wild huckleberry recipe, easy muffin recipe, breakfast muffins, berry muffins, homemade muffins