With berries in season, I love making muffins as a breakfast alternative to cereal. I was fortunate enough to find some huckleberries in a local farmers’ market in Philadelphia. Huckleberries are hard to find, so blueberries and raspberry work just as well in this recipe.
Makes 12 muffins
3/4 cup butter
1 cup white sugar
3/4 cup milk
1 teaspoon vanilla extract
1 3/4 cups sifted all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup huckleberries or blueberries or raspberries
1 tablespoon all-purpose flour
- Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with muffin papers.
- In a large bowl, cream together the butter and sugar until smooth.
- Mix in the egg, milk and vanilla until well blended.
- Combine 1 3/4 cups flour, baking powder and salt; stir into the batter until just moistened.
- Toss huckleberries with remaining flour to coat, then fold them into the batter.
- Spoon batter into muffin cups, filling at least 2/3 full.
- Bake for 15 minutes in the preheated oven, or until the tops spring back when lightly pressed.
Click here for a list of some of the local farmers’ markets in Philadelphia.
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