Huckleberry Muffins

Recipe View 5 mins Preheat the oven to 400°F (200°C). Prepare a 12-cup muffin tin with paper liners or grease thoroughly. (5 minutes)

Recipe View 5 mins In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This will ensure a tender crumb. (5 minutes)

Recipe View 3 mins Beat in the milk, egg, and vanilla extract until well combined, creating a smooth and emulsified batter. (3 minutes)

Recipe View 5 mins In a separate bowl, whisk together 1 3/4 cups of sifted flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in tough muffins. (5 minutes)

Recipe View 2 mins In a small bowl, gently toss the huckleberries with the remaining 1 tablespoon of flour. This will prevent them from sinking to the bottom of the muffins during baking. (2 minutes)

Recipe View 2 mins Fold the floured huckleberries into the batter. Distribute them evenly throughout. (2 minutes)

Recipe View 3 mins Spoon the batter into the prepared muffin cups, filling each about 2/3 full. (3 minutes)

Recipe View 20 mins Bake in the preheated oven for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean and the tops are golden brown. (20 minutes)

Recipe View 10 mins Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy! (10 minutes)