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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
- 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
- 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.
Dietary Information
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
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