Huckleberry Muffins – Soft, Fluffy & Bursting with Berries!

When my 94-year-young neighbor, Miss Rita, asks for homemade Huckleberry Muffins, you don’t say no—you get baking! These muffins are soft, bursting with juicy berries, and topped with a bright, citrusy glaze that makes them absolutely irresistible. Whether you use huckleberries, blueberries, or even frozen berries, this huckleberry muffins recipe is a must-try for any muffin lover.

 

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Why You’ll Love This Huckleberry Muffins Recipe

✔ Perfectly Moist & Fluffy: The combination of sour cream and oil makes these muffins incredibly soft.
✔ Versatile Berry Options: Use fresh or frozen huckleberries, blueberries, or even a mix of both!
✔ Easy Lemon Glaze: Adds the perfect tangy sweetness to complement the berries.
✔ Great for Any Occasion: Perfect for breakfast, brunch, or an afternoon treat.

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Ingredients for Huckleberry Muffins

For the Muffins:

• 2 large eggs (room temperature)
• 1 cup granulated sugar
• 1 cup sour cream
• 1/2 cup extra light olive oil (not extra virgin)
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 2 cups all-purpose flour (measured correctly)
• 2 tsp baking powder
• 2 tsp lemon zest (from 1 large lemon)
• 2 Tbsp lemon juice (from 1 large lemon)
• 1 1/2 cups fresh huckleberries or blueberries (rinsed and dried; frozen berries work too)

For the Lemon Glaze (Optional, but Highly Recommended!):

• 1 cup powdered sugar
• 1 1/2 Tbsp fresh lemon juice (adjust as needed)
• 1/2 tsp lemon zest

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How to Make Huckleberry Muffins

Step 1: Prepare the Muffin Batter

1. Preheat oven to 400°F and line a 12-count muffin tin with cupcake liners.
2. In a large mixing bowl, beat 2 eggs and 1 cup granulated sugar on high speed for 5 minutes until thick and pale.
3. Add sour cream, olive oil, vanilla extract, and salt. Mix on low speed just until combined.
4. In a separate bowl, whisk together flour and baking powder.
5. Gradually add the dry ingredients to the wet mixture, stirring gently until just incorporated (do not overmix!).

Step 2: Add the Lemon & Berries

1. Stir in lemon zest and lemon juice until just combined.
2. Gently fold in huckleberries or blueberries with a spatula, being careful not to overmix.

Step 3: Bake the Muffins

1. Divide the batter evenly into the muffin cups, filling them to the top.
2. Bake at 400°F for 20-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
3. Remove from tin and cool on a wire rack.

Step 4: Make the Lemon Glaze (Optional, but so good!)

1. In a small bowl, whisk together powdered sugar, lemon juice, and lemon zest.
2. Adjust consistency as needed: add more lemon juice for a thinner glaze, or more powdered sugar for a thicker glaze.
3. Once muffins have cooled, drizzle with lemon glaze and enjoy

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Pro Tips for the Best Huckleberry Muffins

✔ Use room temperature eggs – This helps create a fluffier batter.
✔ Don’t overmix the batter – Stir just until combined for the best texture.
✔ Toss berries in a little flour before folding them in to prevent sinking.
✔ Let the muffins cool completely before glazing to prevent the glaze from melting.
✔ Store muffins in an airtight container for up to 3 days or freeze for later!

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FAQs About Huckleberry Muffins

Q: Can I use frozen huckleberries or blueberries?
A: Yes! Just add them straight from the freezer—no need to thaw.

Q: Can I substitute the sour cream?
A: Yes, Greek yogurt is a great substitute for sour cream.

Q: How do I store these muffins?
A: Keep them in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.

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Related Recipes

• Homemade Lemon Poppy Seed Muffins – A bright and citrusy muffin favorite!
• Classic Blueberry Muffins – The perfect bakery-style muffin with a soft crumb.
• Raspberry Almond Scones – A buttery, flaky treat for any occasion.

 

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Have you tried this huckleberry muffins recipe? Let me know in the comments! Don’t forget to pin this for later and share with friends who love homemade muffins. 🫐🍋✨