Huckleberry Muffins

Montana’s favorite fruit takes center stage in these delicious huckleberry muffins! If you’ve never tried a huckleberry, think of a wild, slightly tart cousin to the blueberry—bursting with flavor and deeply rooted in the Northwest. These muffins celebrate that bold berry with a rich, tender crumb thanks to sour cream, a touch of brown sugar for depth, and a sprinkle of raw sugar on top for a little crunch. Whether you’re a longtime huckleberry fan or just discovering them, these muffins are a perfect way to enjoy this regional gem.

Try this meal recipes using huckleberries Trout with Huckleberry Sauce and bake treats like Huckleberry Swirl Bundt Cake.

Any of the huckleberry recipes on the blog will work with blueberries substituted.

Huckleberry Muffins

Makes 18

1 1/2 cups white whole wheat or whole wheat flour
1/2 cup corn meal
1/2 cup brown sugar
1 TBS baking powder
1 tsp baking soda
1/2 tsp salt
2 cups huckleberries or blueberries
1 cup sour cream
3 large eggs
sugar in the raw (optional)

Preheat oven to 400°
Add cupcake liners to cupcake pans and spray with cooking spray

In a large bowl mix the flour, sugar, baking powder, baking soda and salt
In a medium bowl mix together the eggs and sour cream

Add the huckleberries to the dry ingredients and stir until the berries are coated.

Add the wet ingredients to the dry and gently mix until they are well combined.
Scoop the batter into the prepared pans – about 2/3rds full

Optional: Sprinkle raw sugar over the top of the batter
Bake in the preheated oven for about 18 – 20 minutes until a tester comes out clean.

Cool on a wire rack

How Were The Huckleberry Muffins?

Delicious!

These freeze beautifully so you can make more than one batch and just pull one out when you need it. They thaw very quickly. When I want a muffin I make either Cherry Chocolate Pistachio Muffins or Honey Roasted Strawberry Muffins.