Ingredients for 20 Minute Huckleberry Muffins
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup fresh or frozen huckleberries
- 2 large eggs
- ½ cup milk (or cream)
- ½ cup granulated sugar
- ¼ cup melted unsalted butter
- 1 teaspoon vanilla extract
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How to Make 20 Minute Huckleberry Muffins
- Preheat oven to 400°F (200°C). Grease a standard 12-muffin tin or line with paper liners.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and 1 cup fresh or frozen huckleberries.
- In a separate bowl, whisk together 2 large eggs, ½ cup milk (or cream), ½ cup granulated sugar, ¼ cup melted unsalted butter, and 1 teaspoon vanilla extract.
- Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix; a few lumps are okay.
- Fill each muffin cup about ¾ full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the tin for a few minutes before transferring to a wire rack to cool completely. Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
180g
Fat
63g
Carbs
37g
