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

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
12
Yield:
12 muffin cups
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Ingredients

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

Directions

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

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  • 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
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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
07/23/2017
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