Huckleberry Muffins
Delicious huckleberry muffins bursting with flavor and nostalgia, perfect for breakfast or a cozy snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- ½ cup vegetable or canola oil
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups huckleberries
Instructions
- Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Combine wet ingredients: In another bowl, beat the eggs, then add oil, sour cream, and vanilla. Whisk until smooth.
- Combine wet and dry mixtures: Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Gently fold in huckleberries with a spatula.
- Scoop batter into muffin cups about 2/3 full and bake for 20-25 minutes until golden brown.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
For variations, consider adding lemon zest, nuts, or chocolate chunks. Store leftovers in an airtight container.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 7g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: muffins, huckleberries, breakfast, baking, easy recipe, sweet treats