I don’t know if the huckleberry is the official state fruit of Montana but everyone here goes a little crazy when these little berries come into season. Risking being kicked out of the state I must admit that I don’t like the little purple fruits – blueberries either; they just taste sour to me. The hubby on the other hand loves them so I am more than happy to use them to cook and bake for him. He was heading out on a road trip so I made him some huckleberry muffins for the ride.
Huckleberry Muffins
Makes 18
1 1/2 cups white whole wheat or whole wheat flour
1/2 cup corn meal
1/2 cup brown sugar
1 TBS baking powder
1 tsp baking soda
1/2 tsp salt
2 cups huckleberries or blueberries
1 cup sour cream
3 large eggs
sugar in the raw (optional)
Preheat oven to 400°
Add cupcake liners to cupcake pans and spray with cooking spray
In a large bowl mix the flour, sugar, baking powder, baking soda and salt
In a medium bowl mix together the eggs and sour cream
Add the huckleberries to the dry ingredients and stir until the berries are coated.
Add the wet ingredients to the dry and gently mix until they are well combined.
Scoop the batter into the prepared pans – about 2/3rds full
Optional: Sprinkle raw sugar over the top of the batter
Bake in the preheated oven for about 18 – 20 minutes until a tester comes out clean.
Cool on a wire rack
How Were They?
I have no blessed clue. I didn’t taste them. But the hubby liked them and he said they were mighty tasty so to me that is all that counts.
I sent him off on his trip with a bag of them. He was happy to have them.
Other Muffin Recipes:
Honey Roasted Strawberry Muffins
Espresso Muffins
Cherry, Chocolate and Pistachio Muffins
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