Description
These Huckleberry Muffins are soft, fluffy, and bursting with tangy berries in every bite. Topped with a buttery cinnamon crumble and made moist with sour cream, they’re the perfect breakfast treat or afternoon snack. Easy to whip up and freezer-friendly, they bring bakery-quality flavor to your own kitchen.
Ingredients
Muffin Batter
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113 g (½ cup) butter, softened
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200 g (1 cup) granulated sugar
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180 g (¾ cup) sour cream
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2 large eggs
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5 ml (1 tsp) vanilla extract
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170 g (1⅓ cups) all-purpose flour
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3 g (½ tsp) salt
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8 g (2 tsp) baking powder
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150 g (1 cup) frozen huckleberries
Topping
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57 g (¼ cup) butter, softened
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45 g (⅓ cup) all-purpose flour
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100 g (½ cup) granulated sugar
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1 g (½ tsp) ground cinnamon
Instructions
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Preheat oven to 375°F (190°C). Grease or line a muffin tin.
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Cream together butter and sugar until light and fluffy.
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Mix in eggs one at a time, then stir in sour cream and vanilla.
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In a separate bowl, whisk together flour, salt, and baking powder.
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Gradually mix dry ingredients into the wet ingredients.
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Gently fold in frozen huckleberries.
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Fill muffin cups 2/3 full with batter.
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For the topping, mix flour, sugar, and cinnamon. Cut in butter until crumbly.
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Sprinkle topping over muffins.
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Bake for 30 minutes, or until golden and a toothpick comes out clean.
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Cool in the pan briefly, then transfer to a wire rack.
Notes
Keep berries frozen to prevent bleeding.
Greek yogurt can be used in place of sour cream.
For a bakery-style touch, add a pinch of nutmeg.
Letting batter rest in the tin for 5 minutes before baking can improve the rise.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American