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Close-up of huckleberry muffins with crumb topping on a cooling rack, showcasing the easy muffin recipe over a colorful patterned cloth.
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5 from 1 vote

Huckleberry Muffins Recipe

Moist huckleberry muffins are great for breakfast or dessert. Using fresh fruit with a brown sugar and oat crumble on top, you're sure to love these.
Prep Time15 minutes
Cook Time17 minutes
Course: Breakfast, Dessert
Cuisine: American
Keyword: huckleberry, muffins
Servings: 18
Author: Justine

Equipment

  • 1 Bowl
  • 1 muffin tin

Ingredients

  • 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
  • crumble
  • 1/2 c brown sugar
  • 1/4 c quick oats
  • 1 tsp cinnamon

Instructions

  • Mix dry ingredients in a bowl.
  • In a bowl using a stand mixer, blend together wet ingredients, then add 1/2 dry ingredients to incorporate before adding remainder and mixing until smooth.
  • Move bowl off stand and gently incorporate huckleberries.
  • Preheat oven to 425 degrees F. Spoon batter into muffin cups 3/4 of the way full.
  • Mix together ingredients for crumble and spoon 1 tsp full on top of each muffin. Use back of spoon to gently tap so topping stays on.
  • Bake at 425 degrees for 5 minutes, then decrease to 350 degrees F for 12 minutes or until top springs back when touched gently touched in the middle. Do not over bake.

Video

Nutrition

Serving: 2oz | Calories: 184kcal | Carbohydrates: 28g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 169mg | Potassium: 90mg | Fiber: 1g | Sugar: 15g | Vitamin A: 250IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg