Description
Tender, fluffy huckleberry muffins with a flaky topping, made with frozen berries for peak flavor. Blended sour cream adds moisture while cold berries preserve texture. Enjoy in 30 minutes!
Ingredients
1/2 cup unsalted butter, softened
1 cup granulated sugar
3/4 cup sour cream
1 cup frozen huckleberries (no need to thaw)
2 large eggs
1/4 cup vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/4 cup flour (for topping)
2 tbsp sugar (for topping)
2 tbsp cold butter (for topping)
Instructions
Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
In a stand mixer, whip softened butter until light.
Gradually add sugar while mixing on low speed.
Beat in whole eggs one at a time, ensuring fully integrated after each addition.
Pour in sour cream and blend in vanilla until smooth.
In a separate bowl, sift flour (2 cups), baking powder, and salt. Add to batter and gently fold until slight lumps remain.
Fold in frozen huckleberries, ensuring they retain cold clumps.
Transfer batter to prepared tins, filling ⅔ full.
For the topping, mix 1/4 cup flour, 2 tbsp sugar, and 2 tbsp cold butter until crumbly. Sprinkle over the batter before baking.
Bake 30 minutes until golden and a toothpick comes clean. Cool 10 minutes before transferring.
Notes
Use butter at 10°C (50°F) for optimal creaming
Skip topping for thinner crust
Swap sour cream with Greek yogurt for a lighter texture
Add 1 tbsp flour with fresh berries if using
Top with lemon zest as alternative
Store in airtight container up to 3 days
- Prep Time: 15
- Cook Time: 30
- Category: trends
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 225
- Sugar: 19g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 6.5g
- Carbohydrates: 31g
- Fiber: 0.8g
- Protein: 4g
- Cholesterol: 40mg