Huckleberry Muffins Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jan. 4, 2013
I was looking for a generic muffin recipe to add dried cranberries to this morning, since that is what I had on hand. None of the cranberry muffin recipes had very good reviews, so I thought I'd try this one. They were delicious! The only thing I changed about this recipe was I used dried cranberries instead of huckleberries. (it's January in the midwest, so no huckleberries are to be found) Since I used dried cranberries instead of fresh berries, I did not coat them in flour. I had to add about 2-3 minutes to the baking time for them to be done, but I think my oven isn't 100% accurate. (or so my husband says). My 3 year old ate 2 after having a bowl of cereal! They didn't even need butter or anything on them, they were so moist! I've saved this to my recipe box to use again!
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Reviewed: Dec. 27, 2012
I had some of these in my yard and I didn't know what to do with them. These came out really good. Frooze well too.
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Photo by TOOMUCHWORK

Cooking Level: Beginning

Home Town: Great Bend, Kansas, USA

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Reviewed: Oct. 27, 2012
Because I did not have a muffin pan, I made it as a cake . It did take longer to cook, but was super good and moist.
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Home Town: Portland, Oregon, USA

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Reviewed: Aug. 24, 2012
Great recipe! I replace with whole wheat flour (the texture is so much better this way!), and I cook for 18 minutes instead of the suggested 15.
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Cooking Level: Intermediate

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Reviewed: Jul. 25, 2012
I made this recipe for a work potluck using raspberries instead of huckleberries. The were tender and lovely with a burst of tart raspberry. I followed the recipe (except for the fruit) and I'll make this again.
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Cooking Level: Intermediate

Home Town: Red Bluff, California, USA
Living In: Twin Falls, Idaho, USA
Reviewed: Jan. 9, 2012
I thought it was a good recipe, but it is hard to make in larger muffin cups because it seems the center takes longer to get done. However, once you get the center done all the way, they are great.
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Cooking Level: Beginning

Living In: Albany, Minnesota, USA

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Reviewed: Oct. 8, 2011
I made this recipe with fresh blueberries. At first I was concerned because the batter is REALLY thick, thicker than I have ever seen muffin batter. It literally stuck to the spoon when turned sideways. I did a few with the thick batter and then added a splash of milk to the rest to see if I could tell the difference and I couldn't. I just have to say, THESE ARE THE BEST MUFFINS EVER! I will never use another recipe. I made 24 muffins and they were gone in 2 days. My fiance was eating them 3 at a time. YUM!
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Cooking Level: Intermediate

Home Town: Everett, Washington, USA
Living In: Duvall, Washington, USA

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Reviewed: Aug. 31, 2011
Amazing muffins! Light, fluffy and buttery! My kids loved them also!
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Reviewed: Aug. 4, 2011
This is absolutely the BEST MUFFIN I have EVER eaten!! AMAZING!! I followed the directions exactly but put in a bit more hucks, that's all!
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Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

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Reviewed: May 17, 2011
Great muffins. I used 1/2 cup of sugar, 1/2 cup of splenda and 1/2 cup of butter. Thanks.
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