Huckleberry Muffins Archive

Huckleberry Honey Cream Scones

Posted October 1, 2015 By sandy

Yummy recipe for Huckleberry scones from a fellow huckleberry lover in northern California!

Huckleberry-Honey Cream Scones

Huckleberry-Honey Cream Scones

Ingredients

  • 1 cup all-purpose flour
  • ¾ cup whole wheat pastry flour or spelt flour
  • 2½ teaspoons baking powder
  • ¼ teaspoon fine salt
  • 8 tablespoons very cold unsalted butter, cut into ½-inch cubes
  • 2 teaspoons finely grated lemon zest
  • 1 cup huckleberries
  • ¼ cup honey
  • 1 large egg
  • 7 to 8 tablespoons heavy cream

Instructions

  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flours, baking powder and salt.
  3. Rub the cubed butter into the flour mixture with your fingers and a fork until it resembles a coarse meal.
  4. Gently fold in the zest and huckleberries.
  5. In a small bowl, whisk together the honey, the egg and 5 tablespoons of the cream.
  6. Add to the flour mixture and gently mix with your hands until the dough just comes together. (If the dough seems dry, add an extra tablespoon of cream.)
  7. Turn the dough out onto a lightly floured work surface. Pat the dough into a 6-inch round about 1-inch thick. Using a round cutter, cut dough into 12 rounds.
  8. Place rounds on the prepared baking sheet and drizzle the 2 tablespoons of remaining heavy cream over the tops.
  9. Bake until scones are golden brown, about 12-15 minutes. Serve warm.
http://wildhuckleberry.com/2015/10/01/huckleberry-scones-2/

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Huckleberry Muffins

Posted August 3, 2015 By sandy

If you went picking already, and haven’t eaten all your huckleberries yet, let me share a recipe for Huckleberry Muffins!

If you have never had huckleberries, they are similar to blueberries in texture, but the taste is a bit different. Pop a handful of these little berries in your mouth and you are hit with a burst of tart flavor, followed by a sweetness unlike any other. Just a perfect combination for some yummy muffins.

Huckleberry Muffins

Huckleberry Muffins

Ingredients

  • 2 cups flour
  • ½ cup sugar
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 egg
  • ¾ cup milk
  • ⅓ cup oil
  • 1 to ½ cups of huckleberries

Instructions

  1. Preheat oven to 400 degrees
  2. Combine dry ingredients in a large bowl and stir with wooden spoon.
  3. Add wet ingredients and stir until well combined.
  4. Gently fold in huckleberries
  5. Pour batter into muffin pan, filling each section ¾ full.
  6. Bake for 20 to 25 minutes

Notes

If you want to add a crumble top, mix together ⅓ cup of flour, ⅓ cup brown sugar and ¼ cup melted butter. Sprinkle on top of muffins before baking.

http://wildhuckleberry.com/2015/08/03/huckleberry-muffins-3/

Recipe was found on Spoonie Foodie blog.  Check out the full article for the cute story about The First Batch of Huckleberry Muffins!

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Huckleberry Muffins

Posted August 12, 2014 By sandy

If you have been out picking loads of huckleberries, you are probably looking for some yummy recipes to use for your huckleberries.

Our favorite has always been huckleberry blinas (overnight pancakes) which is an old family recipe.

Recently, my husband came across this mouth watering recipe for huckleberry muffins:

Huckleberry Muffins

Huckleberry Muffins

Ingredients

  • 1/2 cup sugar
  • 2 cups flour
  • 2 1/2 teaspoons baking powder
  • 1/2 to 3/4 teaspoon salt
  • 1 large egg or egg replacer
  • 3/4 cup milk of choice
  • 1/3 cup favorite oil
  • 1 cup fresh (or frozen) huckleberries

Instructions

  1. Preheat oven to 400. Insert paper liners into a 10- or 12-muffin tin or spray with light oil.
  2. Mix together dry ingredients in a large mixing bowl.
  3. In a separate bowl, combine three wet ingredients, beating to froth with a whisk.
  4. Mix dry and wet ingredients together with a spoon, just until there are no dry ingredients.
  5. Folk in huckleberries GENTLY with a spoon, wooden preferred.
  6. Use scoop to gently fill muffin tins up to 3/4 full.
  7. Bake for 25 minutes for 10 muffins ... or slightly less for 12.
http://wildhuckleberry.com/2014/08/12/huckleberry-muffins-2/

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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. 

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Gluten-Free Huckleberry Muffins

Posted March 26, 2011 By sandy

With gluten intolerance become so prevalent, we decided to add this recipe to our collection.  Thanks to Linda G. from Boise, Idaho for contributing her recipe.

2 cups Brown Rice Flour Mix
2/3 cup granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon xanthum gum
1/4 teaspoon salt
1/4-1/2 teaspoon nutmeg
1 1/2 cups unsweetened fresh huckleberries
1/2 cup milk
1/2 cup canola oil
2 large eggs
1/2 teaspoon pure vanilla extract

1. Preheat oven to 375 degrees. Grease muffin pan with cooking spray.
2. Mix flour, sugar, baking powder, baking soda, xantham gum, salt and nutmeg in a large mixing bowl. Add blueberries; stir to coat evenly.
3. Combine milk and oil in small bowl; remove 1 tablespoon of combined liquid and discard it. Beat in eggs and vanilla. Add to dry mixture and stir until just blended.
4. Fill muffin pan and sprinkle with cinnamon sugar.*
5. Bake 18-25 minutes and until light golden. Cool on rack.

* Cinnamon sugar is 2 tablespoons sugar to 1/2 teaspoon cinnamon.

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Huckleberry Muffin Recipe

Posted December 8, 2010 By sandy

Cooks.com – Recipes – Huckleberry Muffin

Fill muffin cups 3/4 full. … degrees for 15 to 20 minutes. Ingredients: 10 ( flour .. huckleberries .. milk .. oats .. salt …) HONEY-HUCKLEBERRY MUFFINS

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Huckleberry Muffins

Posted September 15, 2010 By sandy

Huckleberry Muffins Recipe – A Recipe for Huckleberry Muffins …

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

 

  1. Preheat the oven to 375 degrees and grease up a muffin pan.
  2. Beat the butter and sugar together until they are light and airy. Add the egg and beat to combine.
  3. Mix in the creme fraiche.
  4. 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.
  5. 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.
  6. 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.
  7. 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).

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Huckleberry Muffins

Posted September 8, 2010 By sandy

Huckleberry (Raspberry or Blueberry) Muffins Recipe – Philadelphia

With berries in season, I love making muffins as a breakfast alternative to cereal. I was fortunate enough to find some huckleberries in a local farmers’ …

Huckleberry Muffins
Makes 12 muffins

Ingredients

3/4 cup butter
1 cup white sugar
1 egg
3/4 cup milk
1 teaspoon vanilla extract
1 3/4 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup huckleberries or blueberries or raspberries
1 tablespoon all-purpose flour

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with muffin papers.
  2. In a large bowl, cream together the butter and sugar until smooth.
  3. Mix in the egg, milk and vanilla until well blended.
  4. Combine 1 3/4 cups flour, baking powder and salt; stir into the batter until just moistened.
  5. Toss huckleberries with remaining flour to coat, then fold them into the batter.
  6. Spoon batter into muffin cups, filling at least 2/3 full.
  7. Bake for 15 minutes in the preheated oven, or until the tops spring back when lightly pressed.

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———————————————

Craftzine.com blog : Recipe: Huckleberry Muffins (or Love Triumphs)

By Shawn Connally
Two of my favorite things to eat have nothing to do with how delicious they taste, and everything to do with the sappy sentiment attached to them.

Huckleberry Muffins
(adapted from Muffins in New Recipes from Moosewood Restaurant)

Ingredients
1.75 cups whole wheat pastry flour, unbleached white flour, or a mixture
2.5 tsp baking powder
3/4 tsp salt
3/4 cup milk
1/3 cup vegetable oil
1/4 cup honey or sugar
1 egg
1 cup freshly picked huckleberries, rinsed off and drained

Directions

Preheat oven to 400 degrees Fahrenheit.

Generously butter a 12-cup muffin tin. (I use canola spray.)

In a medium bowl thoroughly mx the dry ingredients.

In a smaller bowl lightly beat the egg with the milk, oil, and honey or sugar, then add this to the dry ingredients all at once.

Stir until the batter is just barely mixed.

Spoon the batter into the muffin tin.

Bake for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Variations

Fold 1 cup drained blueberries (fresh, frozen, or canned) into the batter.

Add 3/4 cup of grated sharp cheddar cheese and omit the honey or sugar.

Add a handful of chopped fresh herbs (chives, thyme, rosemary, oregano) and omit the honey or sugar.

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Huckleberry or Poppyseed Muffins

Posted August 18, 2010 By sandy

Life at Providence Lodge: Huckleberries!

By Julianne

Folks pay big money for a gallon of freshly picked huckleberries, we however,. just enjoy a day in the woods and the delectable yummies we will make. from what we consider to be God’s best berry. Plopping themselves in the middle of a

Poppyseed or Huckleberry Muffins

3 eggs
21/4 cup sugar
1 1/2 cups milk
1 cup veg oil
1 1/2 tsp almond extract
3 tsp vanilla extract
3 cups flour
1 1/2 tsp baking powder
1 1/2 tsp salt

1 Tbsp poppy seed or 1 cup huckleberries

Mix ingredients thoroughly.  Pour into greased muffin cups.  bake at 350 for 20 minutes.
We prefer the giant muffin size. 🙂

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Huckleberry/Blueberry Muffins

Posted May 15, 2010 By sandy

Pink Cookies with Sprinkles: MMMmmm…. Muffins!!

By Kimmie
SO, I pulled 2 snack sized bags of Huckleberries from my freezer and made 2 batches of muffins, both of which turned out SO yummy and the best thing of all is they use staple ingredients that I always have on hand.

Blueberry Muffins
1/2 cup butter
1 cup brown sugar (I only used 3/4 cup)
1 egg
1 cup milk
1 heaping tsp. vanilla
2 cups flour
1/4 tsp. salt
1 tsp. soda
1 cup frozen blueberries, OR, huckleberries

Cream together butter, sugar and vanilla.
Mix in the egg and milk, salt and soda and then beat well.
Add in flour until moistened.
Fold in berries.

Spray muffin tins with non-stick spray and fill muffin tins and bake at 375 degrees for 15 minutes (OR until toothpick inserted in comes out clean)
After they have cooled slightly, I always put my muffins in a Rubbermaid container to keep them moist

(PS…the containers of Berries you get from Bountiful Baskets are yummy to put in as well–Blackberries were really good!)

ALSO…I made a batch using 1/2 cup of wheat flour and 1-1/2 cups unbleached white flour and that turned out yummy as well too. Versatile recipe!

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