After resting from a day in the woods collecting huckleberries, my daughter Kaitlyn and I were in the kitchen deciding on what treats to make with our large bowl of berries. Given that we love blueberry muffins for breakfast, we decided huckleberries would add a different twist to our breakfast favorite.
If you have never had huckleberries, they are similar to blueberries in texture, but the taste is a bit different. Pop a handful of these little berries in your mouth and you are hit with a burst of tart flavor, followed by a sweetness unlike any other. Just a perfect combination for some yummy muffins.
We started off with some basic muffins. Nothing fancy, just with huckleberries replacing our normal blueberries. The recipe is simple and requires a mixing bowl and a wooden spoon. Simply add the dry ingredients together and mix with a few stirs of the spoon. Add the wet ingredients, stir until combined and then gently fold in the huckleberries.
As you can see, these muffins came out moist and packed with huckleberry flavor. Served warm alone or with a bit of butter, these muffins were a huge hit with the family and the neighbors.
But, I wanted to bump them up just a bit. When it comes to fruit muffins, I like a brown sugar crumble on the top. It adds a bit of sweetness and a slightly crunchy texture. So, we made up another batch and added a simple crumble top. They turned out just as moist but with an added punch. They were also a hit and, out of all the huckleberry recipes we ended up making, they turned out to be one of my favorites.
If you aren’t lucky enough to have access to huckleberries, this muffin recipe is just as wonderful with blueberries.
Keep us bookmarked, as more huckleberry recipes are still to come. I mean, I pushed through a day of pain for these berries…I sure am going to make the most out of them.
- 2 cups flour
- ½ cup sugar
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 egg
- ¾ cup milk
- ⅓ cup oil
- 1 to ½ cups of huckleberries
- Preheat oven to 400 degrees
- Combine dry ingredients in a large bowl and stir with wooden spoon.
- Add wet ingredients and stir until well combined.
- Gently fold in huckleberries
- Pour batter into muffin pan, filling each section ¾ full.
- Bake for 20 to 25 minutes