Go Back
Looking down at three huckleberry muffins on a white plate, each with a domed top studded with purple berries.

Huckleberry Muffins (Easy Recipe)

Tender sour cream muffins studded with frozen huckleberries and topped with a buttery cinnamon crumble.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Ingredients Method

Ingredients
  

Muffin Batter
  • 1/2 cup butter 113 g, softened
  • 1 cup sugar 200 g
  • 3/4 cup sour cream 180 g
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/3 cups all-purpose flour 167 g
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1 cup frozen huckleberries 140 g
Topping
  • 1/4 cup butter 57 g, softened
  • 1/3 cup all-purpose flour 42 g
  • 1/2 cup granulated sugar 100 g
  • 1/2 tsp ground cinnamon

Method
 

Muffin Batter

  1. Preheat Oven and Prep Pan:

    Heat oven to 375°F (190°C). Either line a muffin pan with paper cups or grease the wells.

  2. Cream Butter and Sugar:

    In a large bowl, beat 1/2 cup softened butter and 1 cup sugar together until pale and fluffy.

  3. Mix Wet Ingredients:

    Mix in eggs, sour cream, and vanilla until well combined.

  4. Combine Dry Ingredients:

    In another bowl, combine 1 1/3 cups flour, salt, and baking powder. Stir into the wet mixture gently until just incorporated.

  5. Fold in Huckleberries:

    Using a spoon, gently fold in the frozen huckleberries.

  6. Fill Muffin Cups:

    Spoon the batter into the muffin cups, filling each roughly two-thirds full.
Topping

  1. Make Crumb Topping:

    For the topping: combine 1/3 cup flour, 1/2 cup sugar, and cinnamon in a small bowl. Use a pastry cutter to work in 1/4 cup softened butter until the mixture is crumbly.

  2. Top Muffins:

    Distribute the topping evenly over each muffin.

  3. Bake Until Golden:

    Bake for 30 minutes, until golden and a toothpick inserted in the center comes out clean.