| Prep: 15 mins | Cook: 20 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 265 | 8g | 2g | 43g |
| sugars | fibre | protein | salt |
| 22g | 1g | 4g | 0.38g |
When I think about the intermingling of my Pacific Northwest roots with my appreciation for the delicacies of Japan, I often find myself dreaming up gastronomic crossovers such as these delectable Huckleberry Muffins. A native to the forests of the Pacific Northwest, the huckleberry, with its sweet-yet-tart essence, holds a special place in my culinary heart and adds a unique twist to this traditional breakfast treat.
The Beauty of Simplicity
Akin to the minimalist approach savored in Japanese cuisine, these muffins ask for little but offer so much. Just as sushi rolls bring delicate flavors from simple, fresh ingredients, so too do these Huckleberry Muffins. The sweet, subtly tarty flavor of the huckleberries marries harmoniously with the warm notes of vanilla and the comforting richness of the moist muffin bread, transforming an everyday recipe into a flavorful delight.
A Healthy Twist
It’s not only the blend of flavors that makes this muffin so appreciated; it’s also the health benefits it can offer. Huckleberries are chock-full of antioxidants and vitamin C, essential for a robust immune system, not to mention their considerable fiber content which helps in maintaining healthy digestion. It’s a blend of pleasurable taste and nourishing properties, akin to a bowl of miso soup – fulfilling, comforting, and healthful all at once.
A Versatile Companion
These muffins, just like your favorite roll of sushi, can be enjoyed at any time of day and in almost any setting. They make for a great breakfast companion, provide some sweetness for an afternoon tea, or even work well as a dessert after a hearty meal. In addition, just as seafood dishes often pair nicely with a rice-based accompaniment, these Huckleberry Muffins would elevate a cozy brunch spread teamed with a flaky smoked salmon and onion frittata or a nourishing, soul-soothing zucchini bread.
The recipe behind these Huckleberry Muffins isn’t just about creating a delicious food item to quench our cravings; it’s an ode to my upbringing and heritage combined on a plate. So, be bold, roll up your sleeves, and give this recipe a go!
What You’ll Need
- 1.5 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 –1/2 cup milk
- 1.5 teaspoons vanilla extract
- 1 cup fresh huckleberries
Method
Step One
Preheat your oven to 400 degrees F (200 degrees C). Also, prepare a muffin tin by spraying it with non-stick baking spray or lining it with paper muffin liners.
Step Two
In a medium bowl, combine 1.5 cups of all-purpose flour, 3/4 cup of granulated sugar, 2 teaspoons of baking powder and 1/2 teaspoon of salt. Stir until these dry ingredients are well combined.
Step Three
In another bowl, whisk together 1/3 cup of vegetable oil, 1 large egg, 1/3 cup of milk, and 1.5 teaspoons of vanilla extract. You can add up to 1/2 cup of milk to get the right consistency.
Step Four
Gradually add the mixture of wet ingredients into the bowl with the dry ingredients, mixing just until everything is combined. Do not over mix, as this can lead to tough muffins.
Step Five
Gently fold in 1 cup of fresh huckleberries into the batter, trying not to burst the berries.
Step Six
Scoop the batter into the prepared muffin tin, filling each compartment about two-thirds of the way up.
Step Seven
Bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step Eight
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your homemade huckleberry muffins!
