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
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Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
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In a medium bowl, whisk together flour, baking powder, and salt.
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In a large bowl, cream together butter and sugar until light and fluffy.
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Beat in eggs one at a time, then stir in vanilla extract.
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Gradually add the flour mixture to the butter mixture, alternating with milk, stirring until just combined.
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Gently fold in huckleberries and lemon zest, being careful not to overmix or crush the berries.
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Divide the batter evenly among the muffin cups.
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Sprinkle coarse sugar over the top of each muffin, if using.
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Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
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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!
