Reviewed: Nov. 21, 2009

I'm not a baker, but this recipe was foolproof enough to turn out excellent muffins in spite of my limited skills. I used fresh-picked huckleberries from the Indian Heaven Wilderness of SW Washington. Their flavor is more intense and fuller than a blueberry - the muffins were fantastic!

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Reviewer:

wildmorel

Cooking Level: Intermediate

Living In: Vancouver, Washington, USA

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Reviewed: Sep. 2, 2009

These are delicious! We didn't have huckleberries, but blueberries tasted great. I also tried with chocolate chips instead of berries and my kids absolutely LOVED them.

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Reviewer:

Shane

Cooking Level: Intermediate

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Reviewed: Oct. 6, 2008

These are delicious! Thank you for sharing!

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Reviewer:

beefbaby

Cooking Level: Professional

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Reviewed: Aug. 3, 2008

Huckleberries grow wild right in my backyard so I can pick to my heart's content. This recipe really makes the berries pop. My boys want huckleberry muffins now every breakfast. I also used this same recipe to make cherry muffins with the cherries from our tree. They were great also. Blackberries are next!

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Reviewer:

Gayla

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Reviewed: Sep. 11, 2007

These muffins can easily become healthier. I reduced the sugar by 1/4 cup and made one cup of the flour to be whole wheat. It still tasted great! The next time I make these I'll reduce the butter - it's on the greasy side. But I will make them again! Yum. Happy huckleberry picking!

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Reviewer:

BAKKERJE

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Reviewed: Aug. 13, 2006

These were really yummy. They were really light and fluffy which was good but made it hard for them to come out of the paper while they were still warm. Once they cooled off, the paper came off easier.

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