Huckleberry Muffins

Ingredients

All-purpose flour

2 cups

Granulated sugar

3/4 cup

Baking powder

2 teaspoons

Salt

1/2 teaspoon

Eggs

2 large

Milk

1 cup

Vegetable oil

1/3 cup

Vanilla extract

1 teaspoon

Fresh huckleberries

1 cup

For the crumble topping: All-purpose flour

1/2 cup

For the crumble topping: Sugar

1/4 cup

For the crumble topping: Butter

1/4 cup, cold and cubed

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
2. In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well mixed.
3. In a separate bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until fully combined.
4. Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; lumps are okay!
5. Gently fold in the fresh huckleberries, taking care not to break them.
6. 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.
7. Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Generously sprinkle the crumble topping over each muffin.
8. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for about 5 minutes, then carefully transfer them to a wire rack to cool completely.