Can I use frozen huckleberries?

Yes! Use them straight from the freezer without thawing.

What if I don’t have huckleberries?

You can substitute with blueberries for a similar taste.

Yes, simply swap butter for coconut oil and buttermilk for almond milk with vinegar.

Yes, bake and freeze them for quick breakfasts anytime.

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2 cups gluten-free all-purpose flour (with xanthan gum)

2 tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup unsalted butter (softened) or coconut oil

¾ cup granulated sugar (or coconut sugar)

2 large eggs

1 tsp vanilla extract

1 cup buttermilk (or almond milk with 1 tsp vinegar)

1 ½ cups fresh or frozen huckleberries (do not thaw if frozen)

Cook Mode Prevent your screen from going dark

1. Preheat to 375°F (190°C) and line a 12-cup muffin tin with liners.

2. Whisk together flour, baking powder, baking soda, and salt.

3. Cream butter and sugar until light and fluffy. Mix in eggs and vanilla.

4. Alternate adding dry ingredients and buttermilk to the butter mixture until combined.

5. Gently fold in huckleberries.

6. Divide batter into muffin liners, filling ¾ full.

7. Bake 18–22 minutes until a toothpick comes out clean.

8. Cool in pan 5 minutes, then transfer to a rack.

Toss berries in a bit of flour to prevent sinking.

Use raw sugar on top before baking for a crunchy finish.

Don’t overmix the batter for fluffy muffins.