Description
Easy Huckleberry Muffins are a cozy, kid-approved treat bursting with tart wild berries and topped with a buttery cinnamon crumb. Perfect for breakfast, snacks, or dessert, these muffins come together in under 45 minutes using simple pantry ingredients. They’re moist, flavorful, and freezer-friendly—ideal for busy mornings or weekend baking rituals.
Ingredients
-
1/2 cup (115g) butter, softened
-
1 cup (200g) sugar
-
3/4 cup (180g) sour cream
-
2 eggs
-
1 tsp vanilla extract
-
1 1/3 cups (165g) all-purpose flour
-
1/2 tsp salt
-
2 tsp baking powder
-
1 cup (150g) frozen huckleberries
For the Topping:
-
1/4 cup (60g) butter, softened
-
1/3 cup (45g) all-purpose flour
-
1/2 cup (100g) granulated sugar
-
1/2 tsp cinnamon
Instructions
-
Preheat oven to 375°F (190°C). Line or grease a muffin tin.
-
Cream butter and sugar in a large bowl until light and fluffy.
-
Add sour cream, eggs, and vanilla. Mix until smooth.
-
In a separate bowl, whisk together flour, salt, and baking powder.
-
Gently fold dry ingredients into wet ingredients until just combined.
-
Stir in frozen huckleberries by hand.
-
Divide batter among muffin cups, filling each 2/3 full.
-
In a small bowl, mix topping ingredients with a fork to form crumbs.
-
Sprinkle topping generously over each muffin.
-
Bake for 30 minutes, or until golden and a toothpick comes out clean.
Notes
Do not overmix the batter to keep muffins light.
Use frozen berries straight from the freezer to avoid bleeding.
Greek yogurt can replace sour cream.
Store in an airtight container for 3 days or freeze for up to 3 months.
Serve warm with coffee or turn into a dessert with ice cream.
- Prep Time: 15 minutes
- Cook Time: 30minutes
- Category: Muffins
- Method: Baking
- Cuisine: American