A recipe for huckleberry or blueberry muffins, using wild berries. This muffin recipe adds a little creme fraiche or sour cream for a tangy flavor.
Makes 9-11 muffins
- 5 tablespoons butter
- 1/2 cup sugar
- 1 egg
- 3/4 cup creme fraiche, Greek yogurt or sour cream
- 1 1/2 cups all-purpose or cake flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- A heaping 1/4 teaspoon salt
- 1/2 to 3/4 cup wild huckleberries or blueberries
- Preheat the oven to 375 degrees and grease up a muffin pan.
- Beat the butter and sugar together until they are light and airy. Add the egg and beat to combine.
- Mix in the creme fraiche.
- Whisk together all the dry ingredients until they are well combined, then mix it into the wet ingredients. Don’t overwork the batter, which will be thick. You just want to get all the flour incorporated into everything.
- Fold in the huckleberries. Do this in small batches so you have as few clumps of berries in your muffins as possible. You want to get them evenly distributed.
- Use an ice cream scoop or large spoon to fill the muffin pan — only fill them 2/3 to 3/4 of the way, as the batter expands a lot in cooking.
- Bake for 20-30 minutes, or until you see a little browning, and when a toothpick jammed into a muffin comes out clean (not including blueberry juice).