Huckleberry Muffins
These huckleberry muffins are so light and fluffy, with delicious little huckleberries studded throughout!
This year I have developed a total muffin obsession, and I just can’t stop making them! I make muffins at least once a week, and I have tried so many different and delicious flavors. Blueberry muffins are always a favorite around here (and I have a great recipe for them that I will share soon!), but I’ve been trying to branch out a little and try some other fruits. A few weeks ago we were visiting a farm stand, and I found some fresh huckleberries. Muffins seemed like the perfect recipe to try with them. These huckleberry muffins are so delicious, and the tiny and tart little huckleberries add so much flavor!
Fresh huckleberries only seem to be available for a short amount of time in late summer in Oregon, but I’ve found frozen huckleberries at Whole Foods year round. If you can’t find any huckleberries, you could easily substitute wild blueberries (or even just regular blueberries) instead. These muffins have such a nice texture, and I love how light and fluffy they are.
The muffins will stay fresh for 2-3 days before they start to get soggy, so I often make them ahead of time for breakfasts on school and work days for my husband and kids. They’re great to take on the go!
I think these muffins are perfectly delicious on their own, but they are also fantastic with butter and jam. They’re the perfect way to showcase that delicious huckleberry flavor!
Huckleberry Muffins
Print Recipe
Ingredients
- 2 cups flour
- 2 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup sugar
- 1 cup buttermilk
- 1/4 cup canola oil
- 4 tablespoons melted butter
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup fresh or frozen huckleberries and/or wild blueberries
Instructions
- Preheat the oven to 425. Add 18 paper liners to two muffin tins. In a large bowl, whisk together the flour, baking powder, salt, and sugar. In a small bowl or measuring cup, whisk together the buttermilk, oil, melted butter, eggs, and vanilla. Pour the wet ingredients into the dry ingredients, and mix until just barely combined. Gently fold in the huckleberries. Scoop into the prepared muffin tins, filling 3/4 full. Bake 15 minutes, until golden brown.
