Archive for the ‘Huckleberry Muffins’ Category

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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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.

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 …

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 (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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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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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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Fresh Huckleberry Muffins

Huckleberries, found in the wild, closely resemble blueberries but are deeper blue-black color. The huckleberry has an intense blueberry flavor with a hint …

Directions

1. Preheat oven to 375 degrees F. Line 12 to 14 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl stir together the flour, baking powder, and salt; set aside.

2. In a large mixing bowl beat butter and the 2/3 cup granulated sugar until lightly and fluffy, scraping sides of bowl. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, stirring after each addition just until combined. Fold in huckleberries or blueberries.

3. Spoon batter into prepared muffin cups, filling each just over three-fourths full. If desired, sprinkle tops with sugar. Bake about 20 minutes or until muffins are golden brown and a wooden toothpick inserted near centers comes out clean.

4. Cool muffins in pan on a wire rack for 5 minutes. Remove from muffin cups; let cool about 15 minutes before serving. Makes 12 to 14 muffins.

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Backpacker Blogs – Trail Chef: Ultralight Dutch Oven Huckleberry Muffins

1. To assemble the oven, fill the bottom of a 3-quart pan with small rocks or gravel. Rocks or gravel should be about 1-inch deep throughout the pan. Next place the 2-quart pan inside the 3-quart (on top of the rocks). The rocks will evenly spread the fire’s heat to all sides of the 2-quart pan.

2. Fill the bottom of the 2-quart pan with Jiffy Muffin Mix (net weight 8.5 oz.), and mix with water according to package instructions.

3. Depending on the shape of your pans, you can either put lids on both pans (or use tinfoil for the 2-quart one and the lid for the 3-quart), or just put the lid on the 2-quart pan and leave the 3-quart pan uncovered (since the inner pan might stick up too far to fit the 3-quart lid). You can also put coals atop the lid, to spread heat downward.

4. (Optional) Search your surroundings for fresh wild edibles like huckleberries, and add them to the mix.

5. Build a reasonable fire, season permitting, or use a trail stove. If cooking on a stove, medium heat works best. If cooking atop coals, place the pan directly on top of the coals at the edge of the fire (away from the strongest heat). The key is to make sure the pan is not over the coals or stove at such a hot temperature that the bottom and sides burn before the middle has a chance to cook. Cooking time varies according to the heat level, but anywhere from 15 minutes to 45 minutes. The muffins are done when you can stick a knife in and the consistency is the same throughout.

Serve warm, and enjoy! The final product may not look as pretty as those from a real Dutch oven, but don’t tell that to the muffins.

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The following recipe comes from one of my favorite books:  The Huckleberry Book by ‘Asta Bowen.

1 egg
3/4 cup milk
1/2 cup vegetable oil
1 cup whole wheat flour
1 cup white flour
1/3 cup sugare
3 tsp. baking powder
1 tsp. salt
1 cup huckleberries

Heat over to 400 degrees.

Grease muffin tins or line with papers.  Beat egg, in milk and soil.  Stir in dry ingredients until moist (batter will be lumpy).  Fold in berries.

Fill muffin cups 3/4 full.  Bake 20 minutes.  Makes 12-14 muffins.