Rustic Huckleberry Muffins

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 2 cups fresh huckleberries (or frozen, not thawed)
• 1 tbsp lemon zest
• 2 tbsp coarse sugar for topping (optional)

Instructions

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, cream together butter and sugar until light and fluffy.

4. Beat in eggs one at a time, then stir in vanilla extract.

5. Gradually add the flour mixture to the butter mixture, alternating with milk, stirring until just combined.

6. Gently fold in huckleberries and lemon zest, being careful not to overmix or crush the berries.

7. Divide the batter evenly among the muffin cups.

8. Sprinkle coarse sugar over the top of each muffin, if using.

9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

10. Let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Bite into these moist, fragrant huckleberry muffins and let the burst of tangy-sweet wild berries transport you to a misty mountain morning. Each muffin is a little taste of nature’s bounty, perfect for breakfast, brunch, or anytime you need a comforting taste of the great outdoors!