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My review
Huckleberry Muffins
Laura
"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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Ingredients
30 m servings 206 calsOriginal recipe yields 15 servings (15 muffins)
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- US
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Directions
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Prep
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Cook
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Ready In
- Preheat the oven to 400 degrees F (200 degrees C). Grease 15 muffin cups, or line with muffin papers.
- 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.
- Bake for 15 minutes in the preheated oven, or until the tops spring back when lightly pressed.
Nutrition Facts
Per Serving: 206 calories; 10 g fat; 27.1 g carbohydrates; 2.5 g protein; 38 mg cholesterol; 213 mg sodium. Full nutrition
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Reviews
Read all reviews 3543 Ratings
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Most helpful positive review
9/11/2007
These muffins can easily become healthier. I reduced the sugar by 1/4 cup and made one cup of the flour to be whole wheat. It still tasted great! The next time I make these I'll reduce the b...
Most helpful critical review
8/6/2014
The batter is so-o-o-o sweet! I live in Denver (high altitude) so I added at least 2 extra Tablespoons of flour...it wasn't enough. In addition to the extra flour, I think I would use a little...
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9/11/2007
These muffins can easily become healthier. I reduced the sugar by 1/4 cup and made one cup of the flour to be whole wheat. It still tasted great! The next time I make these I'll reduce the b...
8/3/2008
Huckleberries grow wild right in my backyard so I can pick to my heart's content. This recipe really makes the berries pop. My boys want huckleberry muffins now every breakfast. I also used t...
8/13/2006
These were really yummy. They were really light and fluffy which was good but made it hard for them to come out of the paper while they were still warm. Once they cooled off, the paper came off ...
7/25/2012
I made this recipe for a work potluck using raspberries instead of huckleberries. The were tender and lovely with a burst of tart raspberry. I followed the recipe (except for the fruit) and I'll...
5/17/2010
I got rave reviews for these muffins from all who tried them. I was using up my frozen huckleberries so my bake time was a little longer, but other than that, I made no changes to the recipe.
8/17/2010
This recipe is amazing! My husband couldn't get enough and has insisted we go out to pick more berries to freeze so I can make double batches through out the year. Followed the recipe exactly as...
8/4/2011
This is absolutely the BEST MUFFIN I have EVER eaten!! AMAZING!! I followed the directions exactly but put in a bit more hucks, that's all!
11/21/2009
I'm not a baker, but this recipe was foolproof enough to turn out excellent muffins in spite of my limited skills. I used fresh-picked huckleberries from the Indian Heaven Wilderness of SW Wash...