Description
Delicious Wild Huckleberry Muffins bursting with flavor, perfect for breakfast or snacks.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 1 ½ cups fresh or frozen huckleberries
Instructions
- Preheat your oven to 375°F (190°C).
- Prepare your muffin tin: Grease a 12-cup muffin tin or use paper liners.
- Combine the dry ingredients: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Mix the wet ingredients: In another bowl, beat the egg and stir in the buttermilk and melted butter until smooth.
- Combine the mixtures: Pour wet ingredients into dry ingredients and mix gently until just combined.
- Fold in the huckleberries without squishing them.
- Scoop the batter into the tin, filling each cup about ¾ full.
- Bake for 18–20 minutes, or until a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
- Enjoy warm with butter or honey!
Notes
These muffins can be made with frozen berries. Storage: Airtight for 3 days at room temperature or frozen for 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: muffins, breakfast, huckleberry, baking, easy recipes