Description
Warm, fluffy huckleberry muffins bursting with sweet-tart wild berries. Perfect for breakfast, brunch, or snacks, using fresh or frozen huckleberries.
Ingredients
Scale
- 1 1/3 cups (165 g) all-purpose flour
- 2 tsp (8 g) baking powder
- 1/2 tsp (2.5 g) salt
- 1/2 cup (115 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 3/4 cup (180 g) sour cream (or Greek yogurt)
- 2 large eggs
- 1 tsp (5 ml) vanilla extract
- 1 cup (150 g) huckleberries (fresh or frozen, unthawed)
- Optional Crumb Topping:
- 1/4 cup (60 g) butter, softened
- 1/3 cup (45 g) all-purpose flour
- 1/2 cup (100 g) sugar
- 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, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: ~220 kcal
- Sugar: ~17 g
- Sodium: ~160 mg
- Fat: ~10 g
- Saturated Fat: ~6 g
- Unsaturated Fat: ~3 g
- Trans Fat: ~0 g
- Carbohydrates: ~29 g
- Fiber: ~1 g
- Protein: ~3 g
- Cholesterol: ~50 mg