Wild Huckleberry Muffins
Moist, tender muffins packed with the tart-sweet punch of wild huckleberries and topped with a buttery cinnamon crumb. These bakery-style muffins highlight the bold flavor of huckleberries, making them far superior to standard blueberry muffins.
Equipment
- 12-cup muffin tin
- Paper liners
- Mixing bowls
- Whisk
- Spatula
- Fork
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup melted butter
- 1 large egg
- 1 cup whole milk
- 1 tsp vanilla extract
- 1 1/2 cups fresh wild huckleberries (tossed with 1 tbsp flour)
- 1/3 cup all-purpose flour (for topping)
- 1/3 cup brown sugar (for topping)
- 3 tbsp cold butter, cubed (for topping)
- 1/2 tsp ground cinnamon (for topping)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. Toss huckleberries with 1 tbsp flour.
- In a large bowl, whisk together 2 cups flour, sugar, baking powder, and salt.
- In another bowl, whisk melted butter, egg, milk, and vanilla. Pour into the dry ingredients and fold gently until just combined. Do not overmix—the batter should be lumpy.
- Gently fold in huckleberries, being careful not to crush them.
- In a small bowl, combine 1/3 cup flour, brown sugar, cinnamon, and cold butter. Mix with a fork until crumbly. Sprinkle evenly over muffin batter.
- Bake for 22–25 minutes, until muffins are golden and a toothpick inserted in the center comes out clean. Cool 5 minutes in pan before removing.
Notes
Toss huckleberries in flour before adding to batter to prevent sinking. Use frozen berries straight from the freezer to keep them intact. Don’t overmix—the batter should stay slightly lumpy. The crumb topping adds essential texture and sweetness, so don’t skip it!
Nutrition
Calories: 210kcalCarbohydrates: 32gProtein: 3gFat: 8gSaturated Fat: 5gCholesterol: 30mgSodium: 160mgFiber: 1gSugar: 17gCalcium: 60mgIron: 1mg
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