Mini Gluten Free Huckleberry Muffins
The snow is beginning to melt off the huckleberry bushes right about now, but my family has a craving for mini gluten free 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.)
Short on Huckleberries?
If choosing 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.
Bring on the Cream Cheese!
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!
Please let us know how your mini gluten free Huckleberry Muffins worked for you. Did you use a mini muffin pan? Leave a comment and rating in the space provided below the recipe. We love to hear from you!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Click on this link to blend a batch for yourself. If you choose to make this with another GF flour blend, please note that your results may differ.
Peace & LOVE – Teri
Recipe Inspiration: Huckleberries Season!
Photos by DuPree Productions; Recipe Updated 4.20
The Kitchen Smells Amazing!Print
It’s hard to beat the smell of gluten free Huckleberry Muffins baking in the kitchen. We love to make them mini – but you can make them any size your family pleases. Enjoy!
Choose Gluten Free, Non-GMO & Organic Ingredients.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
Substitutions: Do you need to swap out an ingredient? Click here for suggestions.
- 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 spoon & level)
- 2 tsp Double Acting, Aluminum Free Baking Powder (10g)
- 1/2 tsp Pink Himalayan Salt (3g)
- 1/8 tsp Ascorbic Acid – Vitamin C (optional)
- 55g (2 oz) Light Brown Cane Sugar (packed 1/4 C)
- 55g (2 oz) Cane Sugar (1/4 C)
- 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)
- 170g (6 oz) Fresh, Frozen or Thawed & Drained Huckleberries (a very generous cup)
- 1 1/2 T Coarse Cane Sugar – Turbinado (20g)
Equipment: Digital Scale (preferred), Mini-Muffin Pans, 2 Medium/Large Mixing Bowls, Measuring Cups and Spoons, Whisk and/or hand mixer, Cooling Rack
Before You Dive In – Prep: Please read!
- Bring ingredients to room temperature, (preferred)
- Move oven rack to center
- Preheat the oven to 375 degrees Fahrenheit (190 degrees Celsius)
- Coat muffin wells with non-stick spray or grease (if not using a non-stick pan or liners)
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 except the huckleberries. Beat for 30 seconds on medium. Add the buttermilk. Beat on medium for another 30 seconds.
Step 4: Add the dry ingredients to the wet ingredients. Blend on low or use a whisk to 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 (if using).
Step 8: Bake in the center of a preheated 375 F/190 C oven for 5 minutes and then lower oven temperature to 350 F/177C and continue baking until done. The amount of baking time will depend on the size of your mini muffin pan. For example, our 1 ounce (30g) wells take about 22 minutes, and our 1/2 ounce (15g) wells take about 15 minutes. 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. Place muffins top side down to cool to avoid deflated looking muffins.
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 and sugar topping. Each muffin weighs about 30g (1 oz).
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: muffins
- Method: baking
- Cuisine: American
- 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 Huckleberry Muffins
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