Huckleberry Muffins

BY JEFFREY FIJOLEK
 

This recipe is adapted from the classic Jordan Marsh Blueberry Muffins, but we have replaced Massachusetts blueberries with fresh huckleberries found here in the Inland Northwest!

schedule 40 MINUTES  group  12 PEOPLE

Ingredients

½ Cup unsalted butter
1 ¼ Cup sugar + 3 tsp
2 eggs
2 Cup flour
½ tsp salt
2 tsp baking powder
½ Cup milk
2 Cup huckleberries

Instructions

Cream butter and ¼ C sugar in a stand mixer or with a hand mixer.

Add eggs one at a time and mix until combined.

In a bowl, sift together flour, salt, and baking powder. Alternate adding dry ingredients and milk to the creamed butter mixture until combined.

Gently crush ½ C of huckleberries with a fork or the back of a spoon and mix into the batter. Gently fold in the remaining berries.

Preheat oven to 375 F.

Grease 12 large muffin cups (or use paper baking cups) and evenly fill with the batter.

Sprinkle the remaining 3 tsp of sugar over the tops of the muffins and bake for 30 minutes.

Allow muffins to cool at least 30 minutes before removing them from the tins.

Store uncovered or freeze for later and heat them up in the toaster oven.

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