Teresa's Recipes
Huckleberry Muffins
These delightful huckleberry muffins are a true taste of the Pacific Northwest! Bursting with the sweet-tart flavor of fresh huckleberries, each muffin is crowned with a crunchy, buttery crumble topping that adds the perfect textural contrast. Ideal for breakfast or as a mid-afternoon snack, these muffins evoke memories of foraging in wild forests and savoring nature's bounty. Serve them warm with a pat of butter for an unforgettable treat!
Ingredients
- 2 cups All-purpose flour
- 3/4 cup Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Salt
- 2 large Eggs
- 1 cup Milk
- 1/3 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 cup Fresh huckleberries
- 1/2 cup For the crumble topping: All-purpose flour
- 1/4 cup For the crumble topping: Sugar
- 1/4 cup, cold and cubed For the crumble topping: Butter
Dietary Notes
- Servings: 12
- Dish Type: Breakfast / Snack
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Calories: 210
- Fat: 8g
- Carbs: 32g
- Protein: 3g
- Sodium: 180mg
- Sugar: 10g
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well mixed.
- In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until fully combined.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; lumps are okay!
- Gently fold in the fresh huckleberries, taking care not to break them.
- To make the crumble topping, mix together the all-purpose flour, sugar, and cold, cubed butter in a small bowl. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.
- Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Generously sprinkle the crumble topping over each muffin.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for about 5 minutes, then carefully transfer them to a wire rack to cool completely.
Tips
- For a delightful twist, try adding a sprinkle of cinnamon or nutmeg to the muffin batter.
- If huckleberries are unavailable, blueberries can be used as a substitute.
- Store muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.