Huckleberry Muffins

April  8, 2019
Photo by Miss Karen
Author Notes

These muffins are spectacular! These little gems of the berry world only grow in certain latitudes of Idaho,Washington, Montana and Canada. They are Summer berries, and CAN'T be grown commercially. You will have to compete with mosquitoes, bears and the local populace if you want to pick them yourself. I don't normally mention specific brand or companies, but you can order them frozen from: www.nwwildfoods.com
Everyone says you can substitute wild blueberries, but I do not. The flavor of huckleberries is far superior. If you must substitute, use raspberries instead. (Golden raspberries are wonderful in this recipe.) —Miss_Karen

  • Prep time 15 minutes
  • Cook time 20 minutes
  • Makes 18
  • 2 cups all purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup light cream or French Vanilla yogurt
  • 1/2 cup vegetable oil
  • 1 teaspoon lemon oil, (Boyajian if possible)
  • 1 1/2-2 cups fresh or frozen huckleberries
  • sparkling or turbinado sugar as garnish
In This Recipe
  1. Preheat oven to 400* F In a large bowl, combine flour,sugar, baking powder and salt.
  2. In a separate bowl or measuring cup, combine the eggs,cream,oils: stir into dry ingredients just until moistened.
  3. Fold in berries. Don't over mix, or the batter will turn blue. Spoon into 18 greased or paper lined muffin cups. Sprinkle the tops with sparkling or turbinado sugar.
  4. Bake at 400*F for 18-20 minutes or until golden brown.

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