Huckleberry Muffins recipe

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Ingredients

¾ cup butter
1 cup white sugar
1 egg
¾ cup milk
1 teaspoon vanilla extract
1 ¾ cups sifted all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup huckleberries
1 tablespoon all-purpose flour

Nutrition Info

205.6 calories
carbohydrate: 27.1 g
cholesterol: 37.8 mg
fat: 10 g
fiber: 0.7 g
protein: 2.5 g
saturatedFat: 6.1 g
servingSize: -
sodium: 213.4 mg
sugar: 15.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease 15 muffin cups, or line with muffin papers.

  2. 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.

  3. Bake for 15 minutes in the preheated oven, or until the tops spring back when lightly pressed.

Recipe Yield

15 muffins

Recipe Note

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.

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