Huckleberry Muffins Recipes

SOURCREAM BERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt; add berries and toss gently. In another bowl, combine the eggs, sour cream, oil and vanilla. Stir into dry ingredients just until moistened., Fill greased muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 5 minutes before removing from pan to a wire rack. Serve warm., Berry Cream Lemon Muffins: Prepare muffin recipe as directed, except substitute 1 cup lemon yogurt for the sour cream and add 2 teaspoon grated lemon peel with the vanilla., Berry Streusel Muffins: Prepare muffin recipe as directed. For topping, combine 3 tablespoons each all-purpose flour and quick-cooking oats, 2 tablespoons sugar and 1/8 teaspoon ground cinnamon. Cut in 2 tablespoons cold butter until crumbly. Sprinkle over muffins before baking.

HUCKLEBERRY MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease 15 muffin cups, or line with muffin papers.
• In a large bowl, cream together the butter and sugar until smooth. Mix in the egg, milk and vanilla until well blended. Combine 1 3/4 cups flour, baking powder and salt; stir into the batter until just moistened. Toss huckleberries with remaining flour to coat, then fold them into the batter. Spoon batter into muffin cups, filling at least 2/3 full.
• Bake for 15 minutes in the preheated oven, or until the tops spring back when lightly pressed.

WHOLE WHEAT HUCKLEBERRY CRUMB MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 1 muffin tin with cooking spray.
• Combine milk, sugar, butter, egg, and vanilla extract in a bowl; mix until completely combined.
• Whisk all-purpose flour, 1/2 cup plus 1 tablespoon whole wheat flour, baking powder, and salt in a separate bowl; fold into the milk mixture until batter is just combined. Fold in huckleberries to distribute them evenly.
• Pour batter into the greased muffin tin.
• Combine the remaining 1/4 cup whole wheat flour, oats, brown sugar, cold butter, and cinnamon in a bowl. Mix until crumbly and sprinkle over the muffins.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.

20-MINUTE HUCKLEBERRY MUFFINS

Steps:

• Preheat oven to 400°F Grease a standard 12-muffin pan or line with paper cups.
• Thoroughly mix the flour, baking powder, salt and huckleberries together in a large bowl. Set aside.
• In another bowl, whisk together eggs, milk or cream, sugar, butter, and vanilla.
• Add the wet ingredients to the dry and mix together with a few light strokes just until just blended. Do not overmix; the batter should not be smooth.
• Divide the batter among the muffin cups.
• Bake for 15 minutes, or until a toothpick inserted in 1 or 2 of the muffins comes out clean.
• Let cool for a few minutes, and serve warm.

BEST-EVER BLUEBERRY MUFFINS

Steps:

• Preheat oven to 400°. In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, combine the eggs, buttermilk and butter; stir into dry ingredients just until moistened. Fold in blueberries. , Fill greased or paper-lined muffin cups three-fourths full. Bake until a toothpick inserted in the muffin comes out clean, 20-24 minutes. Remove to a wire rack to cool.

HUCKLEBERRY MUFFINS

Steps:

• Combine the flour, sugar, baking powder, and salt. Add the egg, oil, and milk. Drop in the huckleberries, mix, and pour the batter into the cups of a greased muffin tin. Top with a crumble of cinnamon, butter, and brown sugar (to taste), and bake at 400ºF for about 20 minutes.