blue huckleberry muffins

This late fall weekend I harvested a basket full of vaccinium ovatum, Evergreen Blue Huckleberry, a variety found among the coniferous forests of the West Coast. The berries grow in bunches along the tips of the branches so I just held my collection basket underneath and rolled my fingers over the loaded branch to release the fruit. Later I sorted out the under ripe berries and stems by pouring my treasure onto a rimmed baking sheet to pick out the hitchhikers. This is much easier than picking individual berries off the bush. These little guys have an intense flavor and are antioxidant rich and versatile in my kitchen.

I decided to use my huckleberries in a time tested muffin recipe. My dear friend Janey shared this recipe when our children where young and I like the hearty flavor added by using a portion of whole wheat flour.

blue huckleberry muffins

Serves: Makes 1 dozen
Cooking Time: 30 minutes


  • 1 cup white flour
  • 1 cup whole wheat flour
  • ½ cup plus 1 ½ tablespoons sugar for sprinkling on top
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 1 cup fresh blueberries
  • ½ cup butter - melted and slightly cooled
  • ½ cup milk
  • 2 eggs
  • ½ teaspoon vanilla



Heat oven to 425° and butter muffin tins.


Combine dry ingredients except 1½ tablespoons sugar.


In separate bowl add 1 tablespoon dry ingredients with berries, gently toss and set aside.


Into cooled butter, stir milk, then eggs and vanilla.


Add egg mixture to dry ingredients and stir until well moistened. Stir in berries.


Spoon batter into muffin cups. Sprinkle tops with reserved sugar.


Bake 15 minutes until golden brown. Let muffins cool 5 minutes before removing from the tins. Best if served fresh.


If you prepare this recipe, I would welcome your feedback.

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