Huckleberry Muffins

Huckleberry Muffins

21 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Laura
Recipe by  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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 15 muffins

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.

Share It

Reviews (21)

Rate This Recipe
BAKKERJE
28

BAKKERJE

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 butter - it's on the greasy side. But I will make them again! Yum. Happy huckleberry picking!

Gayla
20

Gayla

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 this same recipe to make cherry muffins with the cherries from our tree. They were great also. Blackberries are next!

SaresMama
12

SaresMama

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 easier.

More Reviews

Similar Recipes

French Breakfast Muffins
(316)

French Breakfast Muffins

Alienated Blueberry Muffins
(280)

Alienated Blueberry Muffins

Blueberry Streusel Muffins
(154)

Blueberry Streusel Muffins

Berry Oatmeal Muffins
(115)

Berry Oatmeal Muffins

Delicious Pineapple Muffins
(119)

Delicious Pineapple Muffins

Sugar and Spice Muffins
(56)

Sugar and Spice Muffins

Nutrition

Amount Per Serving (15 total)

  • Calories
  • 206 cal
  • 10%
  • Fat
  • 10 g
  • 15%
  • Carbs
  • 27.1 g
  • 9%
  • Protein
  • 2.5 g
  • 5%
  • Cholesterol
  • 39 mg
  • 13%
  • Sodium
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Lemon Cranberry Muffins

>

next recipe:

Saskatoon Berry Oat Muffins