Huckleberry Muffins

By Hklbrries

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup butter, softened
• 2/3 cup granulated sugar
• 2 large eggs
• 1/2 cup milk
• 1 1/2 cups fresh or frozen huckleberries
• Coarse sugar (optional)

Details

Servings 12

Preparation

Step 1

Preheat oven to 375 F. Line muffin cups with paper bake cups; set aside. In medium bowl stir together flour, baking powder and salt; set aside.

In a large mixing bowl beat butter and the 2/3 cup granulated sugar until light and fluffy, scraping sides of bowl. Add eggs and beat well. Add flour mixture and milk a little at a time, stirring just until combined. Do not overstir. Fold in huckleberries.

Spoon batter into prepared muffin cups, filling 3/4-full. If desired, sprinkle tops with sugar. Bake 20 minutes or until muffins are golden brown and a wooden toothpick inserted near centers comes out clean.

Cool muffins in pan on a wire rack for 5 minutes. Remove from muffin cups; let cool about 15 minutes before serving.