20 Minute Huckleberry Muffins
Sweet, tart, and irresistibly fluffy, these 20-Minute Huckleberry Muffins are a quick and easy way to brighten up any morning! Packed with vibrant huckleberries, these tender muffins strike the perfect balance of sweetness and tang, offering bursts of berry goodness in every bite. With just 10 minutes of prep and only a handful of pantry staples like flour, sugar, and milk, this recipe comes together effortlessly. Whether you use fresh or frozen berries, the optional flour coating ensures even distribution without sinking. Ideal for breakfast, brunch, or a snack on the go, these muffins are baked to golden perfection in just 10–12 minutes. Enjoy them warm from the oven, or store for later—either way, they’re a delightful treat that proves homemade baked goods don’t have to take all day!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 0.5 cups milk
- 0.25 cups vegetable oil
- 1 teaspoons vanilla extract
- 1 large egg
- 1 cups fresh or frozen huckleberries
- 1 tablespoons all-purpose flour (for coating berries, optional)
Instructions
Preheat the oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
In a medium mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir well to evenly distribute the dry ingredients.
In a separate bowl or measuring cup, whisk together the milk, vegetable oil, vanilla extract, and egg until well combined.
Pour the wet ingredients into the dry mixture and gently stir until just combined. Be careful not to overmix; the batter should be lumpy.
If using frozen huckleberries, toss them with 1 tablespoon of flour to prevent sinking. Skip this step if using fresh berries.
Gently fold the huckleberries into the batter using a spatula until evenly distributed. Avoid overmixing to prevent bursting the berries.
Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 10–12 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 2 days or freeze for longer storage.
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.7 g | 79% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 1612 mg | 70% | |
| Total Carbohydrate | 328.9 g | 120% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 173.5 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 219 mg | 17% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 624 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
