Source: http://allthingsitalianinmt.wordpress.com/2008/08/05/recipe-huckleberry-muffins/
Huckleberry Muffins
1 stick unsalted butter
2 c AP flour
1 1/2 tsp baking powder
1/2 tsp salt
2 c fresh huckleberries (if you use frozen don’t let them thaw)
1 c sugar
2 large eggs
2 tsp vanilla
1/2 c milk
turbinado sugar for sprinkling on topPreheat oven to 375*. Spray or butter & flour a 12-cup muffin tin. In a bowl mix together the flour, baking powder and salt. Place your huckleberries in a sieve and over the flour mixture put enough in the sieve to coat the huckleberries and let the rest fall back into the bowl (this will keep the huckleberries from all being at the bottom of the muffin).
In another bowl beat the butter and sugar until light and fluffy. Then add the eggs one at a time and mix completely. Mix in the vanilla. Beat in the flour mixture until just incorporated. Then fold in the flour coated huckleberries. Evenly distribute the batter between the 12-cups. Sprinkle with turbinado sugar.
Bake the muffins until golden and the toothpick comes out clean, about 30 minutes. Let the muffins cool in the pan for 10 minutes and then tilt them onto their sides in the pan to cool completely. ENJOY!
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