Kootenay Huckleberry Muffins
Soft muffins packed with mountain huckleberries picked in the Kootenay high country.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •12-hole muffin tin
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 9 g
- carbs
- 36 g
- protein
- 5 g
- calories
- 240
Instructions
- 1
Whisk the flour, sugar, baking powder and a pinch of salt.
- 2
Beat the eggs with the milk and melted butter.
- 3
Stir wet into dry until only just combined.
- 4
Toss the huckleberries in a spoonful of flour and fold them through.
- 5
Divide between muffin cases and sprinkle with sugar.
- 6
Bake at 190C for 22-25 minutes until risen and golden.
Chef's tips
Stop mixing while the batter still looks lumpy; overmixed muffins turn tough and peaked.
Ingredient substitutions
- huckleberries → wild or cultivated blueberries
Storage
Keeps 2 days in a tin; freezes well.
Common mistakes to avoid
- •Overmixing
- •Crushing the berries while folding
Serving suggestions
Cooked Kootenay Huckleberry Muffins?
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