Huckleberries are a hard-to-find, delicious treat and finding recipes that use them can be even harder. I came up with this recipe as a variation of my favorite blueberry muffin recipe and they truly are delicious! If you can’t find huckleberries, blueberries work well.
Original recipe makes 15 muffins
Ingredients
3/4 cup butter
1 cup white sugar
1 egg
3/4 cup milk
1 teaspoon vanilla extract
1 3/4 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup huckleberries
1 tablespoon all-purpose flour
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PREP
15 mins
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COOK
15 mins
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READY IN
30 mins
Directions
- Preheat the oven to 400 degrees F (200 degrees C). Grease 15 muffin cups, or line with muffin papers.
- In a large bowl, cream together the butter and sugar until smooth. Mix in the egg, milk and vanilla until well blended. Combine 1 3/4 cups flour, baking powder and salt; stir into the batter until just moistened. Toss huckleberries with remaining flour to coat, then fold them into the batter. Spoon batter into muffin cups, filling at least 2/3 full.
- Bake for 15 minutes in the preheated oven, or until the tops spring back when lightly pressed.
Nutrition
Calories: 206 kcal
Carbohydrates: 27.1 g
Cholesterol: 39 mg
Fat: 10 g
Fiber: 0.7 g
Protein: 2.5 g
Sodium: 213 mg