Rating: 4.5 stars 4.5
50 Ratings
  • 5 star values: 34
  • 4 star values: 12
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
15
Yield:
15 muffins
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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

206 calories; protein 2.5g; carbohydrates 27.1g; fat 10g; cholesterol 37.8mg; sodium 213.4mg. Full Nutrition
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