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Classic Huckleberry Muffins Recipe for a Perfect Breakfast

These tender, golden huckleberry muffins are bursting with wild flavor and make a delightful morning treat.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 1
Course: Breakfast, Quick Meals
Cuisine: American
Calories: 170
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 1 cup buttermilk
  • 1/4 cup canola oil
  • 4 tablespoons unsalted butter melted
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup fresh or frozen huckleberries or wild blueberries

Method
 

  1. Preheat your oven to 425°F. Line two muffin tins with 18 paper liners.
  2. In a large bowl, whisk together the flour, baking powder, salt, and sugar until well combined.
  3. In a separate small bowl or measuring cup, whisk together the buttermilk, canola oil, melted butter, eggs, and vanilla until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined; be careful not to overmix. Fold in the huckleberries with a few light strokes.
  5. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
  6. Bake for 15 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Nutrition

Calories: 170kcalCarbohydrates: 26gProtein: 3gFat: 6gSaturated Fat: 2gCholesterol: 30mgSodium: 180mgFiber: 1gSugar: 13g

Notes

For the fluffiest muffins, avoid overmixing the batter. If using frozen berries, do not thaw them first to prevent streaking. Store leftover muffins in an airtight container at room temperature for up to 3 days. For a sweeter top, sprinkle a little coarse sugar over the batter before baking. These muffins also freeze well for up to 2 months.

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