20-Minute Huckleberry Muffins
photo by banad
- Ready In:
- 20mins
- Ingredients:
- 9
- Yields:
-
12 muffins
- Serves:
- 3-4
ingredients
- 473.18 ml flour
- 14.79 ml baking powder
- 2.46 ml salt
- 354.88 ml huckleberries
- 2 large eggs
- 236.59 ml milk or 236.59 ml cream
- 157.80 ml sugar or 157.80 ml packed brown sugar
- 59.16-118.32 ml melted butter
- 4.92 ml vanilla
directions
- Preheat oven to 400°F Grease a standard 12-muffin pan or line with paper cups.
- Thoroughly mix the flour, baking powder, salt and huckleberries together in a large bowl. Set aside.
- In another bowl, whisk together eggs, milk or cream, sugar, butter, and vanilla.
- Add the wet ingredients to the dry and mix together with a few light strokes just until just blended. Do not overmix; the batter should not be smooth.
- Divide the batter among the muffin cups.
- Bake for 15 minutes, or until a toothpick inserted in 1 or 2 of the muffins comes out clean.
- Let cool for a few minutes, and serve warm.