Huckleberry Muffins

Huckleberry muffins with crumble are great for breakfast or dessert. Using fresh fruit with a brown sugar and oat crumble on top, you’re sure to love these. It’s one of our favorite huckleberry recipes to make during the Fall.

Huckleberry Muffins with Crumble

We’re going to start with this easy muffin recipe base for the batter. You can really add any sort of berries to this but since we were lucky enough to pick a few cups full, they’ll work great.

Have you ever seen this bush? If you live in areas like Montana, Idaho, Oregon or Washington you might find a few in the mountains like we did. My girls and I had a great time picking them the other afternoon. This is what to make with huckleberries we loved with our crumb topping for muffins.

Muffin crumble

• Brown sugar will make it sweeter
• Oats, Old Fashioned instead of instant is better
• Cinnamon or nutmeg we like
• Could add some crushed nuts too

Equipment Needed

I like to use my stand mixer to make things easier. Just make sure you don’t add berries until the very end. Gently fold those in so they don’t get crushed and stay whole.

Substitutions

You can make muffin tops instead of regular sizes if you wish. The bake time is similar but the pan is different. Plain or vanilla cashew milk is the best dairy free alternative with lactose free sour cream.

I do have an entire printable recipe card at the bottom of this post. You can keep it handy in your recipe box or just come back time and time again each time you want to make them. Here’s a quick rundown of how we made them.

How to Make Huckleberry Muffins

1. In a large bowl combine dry ingredients
2. Mix wet ingredients together
3. Gently fold in fresh or frozen huckleberries.
4. Spoon into muffin tin.
5. Preheat oven
6. Mix crumble, spoon on top of each one.
7. Bake for 5 minutes at this temp.
8. Turn temperature down and continue baking for a bit longer

Do NOT wait until the toothpick comes out clean. Instead when toothpick is inserted into your huckleberries blueberries you want moist crumbs attached. I often just touch the middle and if it springs back they’re done too. You don’t want to over bake these. OR make air fryer muffins.

Recipe Tips

This is how long to bake mini muffins if you want teeny tiny sizes. It is a great recipe for breakfast of course, but we think blueberry muffins are great for a quick dessert too.

The biggest tip I can share for baking the perfect moist muffin is to take them out RIGHT WHEN they’re done. Cooking even 2 minutes longer will dry them out and you won’t get that pop of juice when you bite into them. I give you an approx. amount of fruit to use too. I use the max and increase by 1/2 cup to 2 full cups because we like a lot in there.

• The biggest difference if you use frozen berries is that the juice is going to escape once you defrost them.
• This is an issue in regards to how moist your recipe will turn out.

Instead of the berry itself being juicy, there will be a lot of liquid in the bowl which you’ll likely need to drain off before adding. If you don’t drain that first you’ll have too much liquid in your muffin batter which will be an issue too.

With that said, fresh berries are always best for baking. If you don’t have access to those then defrost, use juice in that bowl instead of water (if your recipe calls for any water), drain remaining liquid and then fold in. Other easy dessert ideas you can try are:

Other Muffin Recipes with Fresh Berries

• Our Instant Pot blueberry muffins are easy to do.
• For a simple treat, try our apple pie bread pudding some afternoon.
• With just 5 simple ingredients this is our easy monkey bread with refrigerated biscuits.
• Or make our 2 ingredient pumpkin muffins

Frequently Asked Questions