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.

Enjoy!