Description
These delicious Huckleberry Muffins are a perfect blend of sweetness and tartness, making them an ideal treat for breakfast or a snack.
Ingredients
Scale
- 1 3/4 c all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 c butter
- room temperature
- 2 eggs
- room temperature
- 1/2 c sour cream
- 3/4 c brown sugar
- 2 tsp vanilla
- 1/2 c milk
- 2% or whole
- 1 1/2 c huckleberries
- rinsed and dried
- crumble
- 1/2 c brown sugar
- 1/4 c quick oats
- 1 tsp cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together the flour, baking soda, baking powder, and salt.
- In another bowl, cream the butter and brown sugar until light and fluffy.
- Add the eggs, sour cream, milk, and vanilla to the butter mixture, mixing well.
- Gradually incorporate the dry ingredients into the wet ingredients until just combined.
- Gently fold in the huckleberries.
- In a separate bowl, mix together the crumble ingredients: brown sugar, quick oats, and cinnamon.
- Scoop the muffin batter into the prepared muffin tin and sprinkle the crumble on top.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack.
Notes
For best results, use fresh huckleberries. If unavailable, frozen can be used but do not thaw them before adding to the batter.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 265 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 48 mg
Keywords: Huckleberry Muffins, muffins, dessert, American cuisine, baking, breakfast