Recipe
Lemon Huckleberry Muffins
Recipes Index | Breads, Muffins and Scones
Moist lemony wild berry muffins. Here at the Inn we have the luxury of wild Huckleberries growing on the property. These wild berries sweeten in late September and are enjoyed in a variety of tasty dishes here at the Inn. Mountain Huckleberries are also wonderful in this recipe as well as wild or domestic Blueberries.
Ingredients
- 3 1/2 cup flour
- 2 cup buttermilk
- 1 cup sugar 2 eggs
- 2 tsp. baking powder
- 6 T. vegetable oil, or melted butter
- 1 tsp. baking soda
- 1 tsp. salt 1 tsp. lemon flavoring, or lemon oil
- 1/2 cup flaked coconut
- 1/2 cup wild Huckleberries, fresh or frozen
- 2 T. lemon zest
Directions
Preheat oven to 400 degrees and bake for 20-25 minutes.
Measure all the dry ingredients and place them in a large mixing bowl.
Add the berries into dry mixture and coat with flour.
In a separate bowl mix place all of the liquid ingredients and blend with a whisk.
Make a well in the center of the dry ingredients and dump the liquid ingredients in all at once.
Mix quickly and lightly just until all the ingredients are moistened.
Do not over mix or muffins will be tough.
Spoon into muffin tins lined with cups.
Muffin cups will be full and pile high in the center.
Usually bake for 20 minutes, if using frozen berries could be 2-3 minutes longer. Cool.
Makes 12 large muffins
- Categories
- Breads, Muffins and Scones
- Published
- March 31, 2010
- Author
- Jerry & Joanne Lechner