Huckleberry Muffins Archive

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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Fresh Huckleberry Muffins

Posted May 15, 2010 By sandy

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


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/2 cup milk
  • 1 1/2 cups fresh or frozen huckleberries or blueberries
  • Coarse sugar or sugar (optional)


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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Dutch Oven Huckleberry Muffins

Posted February 15, 2010 By sandy

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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Huckleberry Whole Wheat Muffins

Posted November 17, 2009 By sandy

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.

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