Yesterday I had a sweet encounter with a tiny blue pebble with lovely flavor. Little huckleberries are wild blueberries that can be found on rocky hilltops. They like to grow in the well-drained soil of this terrain, and also thrive growing under pine trees, as I assume they like acidic soil like their more cultivated blueberry cousin ….
Blueberry/Huckleberry Muffins
- 2 cups unbleached flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1/3 cup light brown sugar
- ¼ cup granulated sugar
- 2 eggs
- ½ cup sour cream
- 2 Tbls melted butter
- ½ cup buttermilk
- 1 pint blueberries, washed and picked over to eliminate any questionable ones.
Grease 12 large or 18 smaller muffin cups, or line the cups with muffin papers. Preheat the oven to 400 degrees F. Sift together the flour, baking powder, baking soda, and salt. Combine the sugars, eggs sour cream, butter and buttermilk. Toss the blueberries with the flour mixture. Add the wet mixture into the dry mixture and stir until just combined. Fill the muffin cups two-thirds full, and bake for about 25 minutes, until a cake tester or straw inserted in the center comes out clean or the muffin feels springy when pressed gently with your finger.
