Huckleberry Muffins Recipe - Allrecipes.com
Huckleberry Muffins Recipe
  • READY IN 30 mins

Huckleberry Muffins

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 15 muffins Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
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!

 
Most Helpful Critical Review
Aug 06, 2014

The batter is so-o-o-o sweet! I was excited to taste it with the huckleberries. I live in Denver (high altitude) so I added at least 2 extra Tablespoons of flour...it wasn't enough because the batter, while it went in the muffin cups being a fairly substantial batter, ended up being too "runny". I only filled the muffin cups about 2/3 full, but they ended up spilling over :( I also added 3 minutes to the bake time, but some still seemed undercooked in the middle. I got one perfect muffin :) In addition to the extra flour, I think I would use a little less milk and a little less baking powder.

 
Aug 03, 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!

 
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.

 
May 17, 2010

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.

 
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.

 
Aug 17, 2010

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 stated and everything was perfect! Thank you so much for sharing!

 
Aug 04, 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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Nutrition

  • Calories
  • 206 kcal
  • 10%
  • Carbohydrates
  • 27.1 g
  • 9%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 10 g
  • 15%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 213 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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