• 2 Ratings

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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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.

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  • 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;

Reviews

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