Description
Deliciously moist huckleberry muffins that burst with flavor, perfect for breakfast or a sweet treat any time of day.
Ingredients
Scale
- 1 3/4 c all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 c butter room temperature
- 2 eggs room temperature
- 1/2 c sour cream
- 3/4 c brown sugar
- 2 tsp vanilla
- 1/2 c milk 2% or whole
- 1 1/2 c huckleberries rinsed and dried
- 1/2 c brown sugar for crumble
- 1/4 c quick oats for crumble
- 1 tsp cinnamon for crumble
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, and salt.
- In a separate bowl, cream the butter and brown sugar until fluffy. Add the eggs one at a time, then mix in the sour cream, vanilla, and milk.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Fold in the huckleberries.
- In a small bowl, combine the ingredients for the crumble: brown sugar, oats, and cinnamon.
- Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the crumble mixture on top of each muffin.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow to cool slightly before enjoying.
Notes
Make sure to rinse and dry the huckleberries well to prevent excess moisture from affecting the batter. These muffins freeze well, making them perfect for meal prep!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 265 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 48 mg
Keywords: Huckleberry Muffins,Dessert,Muffins,Baking,American