• 2 Ratings

If you can't find huckleberries, you can use blueberries for these easy sweet muffins.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Nutrition Facts

207 calories; 9 g total fat; 4 g saturated fat; 0 g polyunsaturated fat; 4 g monounsaturated fat; 58 mg cholesterol; 165 mg sodium. 49 mg potassium; 28 g carbohydrates; 1 g fiber; 11 g sugar; 4 g protein; 292 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 40 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 1 mg iron;


2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0