Huckleberry Muffins Recipe

Name: Huckleberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter; 1 cup white sugar; 1 egg; 3/4 cup milk; 1 teaspoon vanilla extract; 1 3/4 cups sifted all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup huckleberries; 1 tablespoon all-purpose flour

Servings: persons

3/4 cup butter
1 cup white sugar
1 egg
3/4 cup milk
1 teaspoon vanilla extract
1 3/4 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup huckleberries
1 tablespoon all-purpose flour

1
Preheat the oven to 400 degrees F (200 degrees C). Grease 15 muffin cups, or line with muffin papers.
2
In a large bowl, cream together the butter and sugar until smooth. Mix in the egg, milk and vanilla until well blended. Combine 1 3/4 cups flour, baking powder and salt; stir into the batter until just moistened. Toss huckleberries with remaining flour to coat, then fold them into the batter. Spoon batter into muffin cups, filling at least 2/3 full.
3
Bake for 15 minutes in the preheated oven, or until the tops spring back when lightly pressed.

774

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3/4 cup butter, 1 cup white sugar, 1 egg, 3/4 cup milk, and more.

Yes, Huckleberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Huckleberry Muffins

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