The snow is beginning to melt off the huckleberry bushes right about now, but my family has a craving for mini huckleberry muffins. I store bags of berries in the freezer to keep everyone satisfied during the “I can’t wait for warmer weather blues.” The Pacific Northwest is famous for its little purple berry that bursts with a sweet-tartness. We hike into the woods every summer to pick fresh huckleberries. Fortunately, there are several online outlets for the berries, because we can never save enough to freeze. For information on how you can order huckleberries, click here (we are not affiliated with this company – we just frequently order from them, and love the service.)
If using another berry such as blueberries to replace huckleberries, use a regular muffin pan instead of a mini muffin pan and increase your baking time by 5-10 minutes. If you are short on berries, try adding a 1/2 cup (85g/3 oz) mini chocolate chips. The muffins taste so decadent, you could serve them for dessert.
This recipe calls for Neufchatel cheese, which is a low fat version of cream cheese. If you are unable to purchase Neufchatel, then use regular cream cheese. It also calls for ascorbic acid, which is powdered vitamin C. I use vitamin C as a natural way to extend the counter time for my baked goods such as muffins, yeast and quick breads. The addition of vitamin C is optional. Your family may gobble up your muffins so fast, you will not need to add it!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you are unable to locate it please send us a message, and our team will get it out to you. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love. – Teri & Dave
Products from Amazon.com
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Recipe Inspiration: Huckleberries Season!
Photos by DuPree Productions
The Kitchen Smells Amazing!
Equipment: Digital Scale (preferred), Mini-Muffin pans, 2 Medium/Large Mixing Bowls, Measuring Cups and Spoons, Whisk and/or hand mixer, Cooling Rack
Substitutions: Do you need to substitute an ingredient? Click here.
Before You Dive In- Prep:
- Bring ingredients to room temperature- not necessary, but preferred.
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Coat muffin wells with non-stick spray or grease if not using a non-stick pan or liners.
Choose Gluten Free, Non-GMO, & Organic Ingredients.
- 163 ml (5.5 fl oz) Whole Milk (3/4 C – 1 T)
- 1/2 T Apple Cider Vinegar (7.5 ml)
- 227g (8 oz) Flour Farm Organic Gluten Free Flour Blend (2C + 1T + 1 tsp)
- 2 tsp Double Acting, Aluminum Free Baking Powder (10g)
- 1/2 tsp Pink Himalayan Salt (3g)
- 113g (4 oz) Cane Sugar (1/2 C)
- 1/8 tsp Ascorbic Acid – Vitamin C (optional)
- 118 ml (4 fl oz) Avocado Oil -or your favorite oil/butter (1/2 C)
- 113g (4 oz) Cream Cheese (1/2 C)
- 1 Large Pasture Raised Egg (50g)
- 1 1/2 tsp Pure Vanilla Extract (7.5 ml)
- 1/4 tsp Lemon Extract (2 ml)
- 85g (3 oz) Fresh, Frozen or Thawed & Drained Huckleberries (1/2 C)
- 1 1/2 T Coarse Cane Sugar – Turbinado (20g)
Please read prep note above. Thank you!
Step 1: In a liquid measuring cup or small bowl, combine milk and vinegar to create “buttermilk.” Set aside.
Step 2: In a medium bowl, whisk together dry ingredients.
Step 3: In a separate large bowl, combine wet ingredients including the buttermilk. Whisk for 1-2 minutes by hand or beat on medium for about 30 seconds.
Step 4: Add the dry ingredients to the wet ingredients. Mix until all the flour is incorporated.
Step 5: Gently stir in the huckleberries.
Step 6: Spoon the batter into muffin wells, filling each well about 2/3 full. (We use a scoop to fill our muffin wells.)
Step 7: Sprinkle turbinado sugar over each muffin before placing in the oven.
Step 8: Bake for 20-25 minutes depending on the size of your muffins. Tops will appear golden brown and a toothpick inserted in the center will come out clean.
Step 9: Remove from the oven and allow to cool in the pan for a few minutes. Transfer muffins to a wire rack to continue cooling out of the pan.
To store: The smell of these muffins baking is intoxicating! We have difficulty waiting for them to cool before devouring. If you need to store them, place them in an airtight container for up to two days.
To freeze: Place muffins in a freezer safe container for up to a month. To thaw, remove from the freezer a few hours before you are ready to eat or place frozen muffins in the microwave for 20-30 seconds.
The nutrition information below is for the recipe as written using avocado oil. Each muffin weighs about 28g (1 oz).
- Category: Bread
- Serving Size: 1 muffin
- Calories: 110
- Sugar: 6g
- Sodium: 100 mg
- Fat: 6g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: >1g
- Protein: 1g
- Cholesterol: 10 mg
Keywords: Gluten Free Muffins Huckleberry