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
all purpose flour
eggs, lightly beaten
light cream or French Vanilla yogurt
lemon oil, (Boyajian if possible)
1 1/2-2 cups
fresh or frozen huckleberries
sparkling or turbinado sugar as garnish
In This Recipe
Preheat oven to 400* F
In a large bowl, combine flour,sugar, baking powder and salt.
In a separate bowl or measuring cup, combine the eggs,cream,oils: stir into dry ingredients just until moistened.
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.
Bake at 400*F for 18-20 minutes or until golden brown.