Huckleberry Muffins
Description
This huckleberry muffin recipe features fresh huckleberries, but can also can be substituted with blueberries, and takes only about a half hour to make.
Ingredients
•
1 cup white sugar
•
3/4 cup butter
•
3/4 cup milk
•
1 large egg
•
1 teaspoon vanilla extract
•
1 3/4 cups sifted all-purpose flour
•
2 1/2 teaspoons baking powder
•
1/2 teaspoon salt
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1 cup huckleberries
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1 tablespoon all-purpose flour
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Grease 15 muffin cups or line cups with paper liners.
2
Beat sugar and butter together in a bowl with an electric mixer until smooth; beat in milk, egg, and vanilla extract until well blended. Combine 1 ¾ cups flour, baking powder, and salt in a separate bowl; stir into batter until just moistened. Toss huckleberries with 1 tablespoon flour in a bowl to coat: fold into batter.
3
Divide batter among the prepared muffin cups, filling each ⅔ full.
4
Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes.