I still have oodles of huckleberries from last summer. As August draws nearer, huckleberry season is just around the corner and I need to use up last years berries to make way for this years! Good news for me is that the hubs LOVES blueberry muffins and huckleberries act as a great replacement.
Ingredients (makes 18 regular sized muffins)
1/2 C butter, room temperature
1 C sugar
1 t vanilla
2 C flour
2 t baking powder
1/4 t kosher salt
3/4 C milk (I used 1%)
2 1/2 C frozen huckleberries (could easily use blueberries, raspberries, or chocolate chips)
1 T sugar
Preheat oven to 375. Prepare muffin tins with paper cups. Sift flour, baking powder and salt together in a medium bowl. Cream butter, sugar and vanilla together in a large mixing bowl with a hand mixer. Add eggs and mix to combine. Add one half of the dry ingredients and one half of the milk, scraping the edges of the bowl with a spatula as needed. Mix to combine and repeat with remaining flour and milk, using a spatula. Gently fold in berries with spatula. Fill muffin cups 2/3 of the way full and sprinkle with just a little sugar. Bake for 20-30 minutes, until golden brown (mine took exactly 25 minutes).