These hearty and healthy muffins showcase the tangy flavor of wild huckleberries and hearty flavor of whole wheat and oats. Guilt-free and satisfying breakfast your friends and family will love! Even though these are made part with whole wheat flour, they come out surprisingly fluffy.

Recipe Summary

20 mins
15 mins
35 mins
12 muffin cups


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Spray 1 muffin tin with cooking spray.

  • Combine milk, sugar, butter, egg, and vanilla extract in a bowl; mix until completely combined.

  • Whisk all-purpose flour, 1/2 cup plus 1 tablespoon whole wheat flour, baking powder, and salt in a separate bowl; fold into the milk mixture until batter is just combined. Fold in huckleberries to distribute them evenly.

  • Pour batter into the greased muffin tin.

  • Combine the remaining 1/4 cup whole wheat flour, oats, brown sugar, cold butter, and cinnamon in a bowl. Mix until crumbly and sprinkle over the muffins.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

Cook's Note:

This recipe is fantastic with huckleberries, but blueberries would work too.

Nutrition Facts

212 calories; protein 3.8g; carbohydrates 32.7g; fat 7.8g; cholesterol 32.7mg; sodium 260.4mg. Full Nutrition

Reviews (1)

1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Really delicious way to highlight huckleberries! followed the recipe as written but had to cook for 20 minutes not 15. The batter was pretty thick---couldn't pour it into cups had to spoon it. But they came out moist and fluffy. The crumble topping really makes the muffin! Read More