Description
Easy Huckleberry Muffins are tender, bakery-style breakfast treats filled with juicy huckleberries and topped with a buttery cinnamon crumble. Made with sour cream for a moist, rich crumb and bursting with sweet-tart berry flavour, these muffins are perfect for busy mornings, brunches, or a midday snack. No mixer required—just bowls, a spoon, and simple ingredients.
Ingredients
Muffin Batter
½ cup softened butter (113 g)
1 cup granulated sugar (200 g)
¾ cup sour cream (180 ml)
2 eggs
1 tsp vanilla extract (5 ml)
1⅓ cups all-purpose flour (165 g)
½ tsp salt (2.5 g)
2 tsp baking powder (8 g)
1 cup frozen huckleberries (150 g)
Topping
¼ cup softened butter (57 g)
⅓ cup all-purpose flour (40 g)
½ cup granulated sugar (100 g)
½ tsp ground cinnamon (1.2 g)
Instructions
Preheat oven to 375°F (190°C). Grease or line a muffin tin.
In a large bowl, cream together butter and sugar.
Mix in eggs, sour cream, and vanilla until smooth.
Stir in flour, salt, and baking powder until just combined.
Gently fold in frozen huckleberries.
Fill muffin cups 2/3 full with batter.
Prepare Topping
7. In a small bowl, combine flour, sugar, and cinnamon. Cut in butter until crumbly.
8. Sprinkle topping over each muffin.
9. Bake for 30 minutes or until golden and a toothpick comes out clean.
Notes
Use frozen berries straight from the freezer to prevent bleeding.
For added texture, mix chopped nuts or oats into the topping.
Greek yogurt can be used instead of sour cream.
Let muffins cool slightly before removing from the tin.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American