Huckleberry Muffins

Huckleberry Muffins

Laura 0

"Huckleberries are a hard-to-find, delicious treat and finding recipes that use them can be even harder. I came up with this recipe as a variation of my favorite blueberry muffin recipe and they truly are delicious! If you can't find huckleberries, blueberries work well."
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30 m servings 206 cals
Serving size has been adjusted!

Original recipe yields 15 servings



  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 10 g
  • 15%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 213 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease 15 muffin cups, or line with muffin papers.
  2. 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.
  3. Bake for 15 minutes in the preheated oven, or until the tops spring back when lightly pressed.


  1. 34 Ratings

Most helpful positive review

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 b...

Most helpful critical review

The batter is so-o-o-o sweet! I live in Denver (high altitude) so I added at least 2 extra Tablespoons of wasn't enough. In addition to the extra flour, I think I would use a little...

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 b...

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 t...

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 ...

I got rave reviews for these muffins from all who tried them. I was using up my frozen huckleberries so my bake time was a little longer, but other than that, I made no changes to the recipe.

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...

This recipe is amazing! My husband couldn't get enough and has insisted we go out to pick more berries to freeze so I can make double batches through out the year. Followed the recipe exactly as...

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!

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 Wash...

This recipe is amazing! I made this for my coworkers after picking huckleberries last weekend & one gal said they were "the best muffins I have ever had". This is a recipe I will make for years ...