Huckleberry Muffins

Preheat the oven to 400°F. Line a muffin pan with liners. In a large bowl, whisk together 2 cups all‑purpose flour, ½ cup sugar, 3 tablespoons baking powder, and ½ teaspoon salt until evenly combined.

Next, add 1/3 cup of vegetable oil, 1 egg, 1 1/4 cups of milk, and 1 teaspoon of vanilla extract. Mix until combined.

Gently fold in 1 1/4 cups of fresh or frozen unthawed huckleberries.

Fill the muffin liners 2/3 full of the blueberry muffin batter.

Make the topping. Add 3 tablespoons of sugar and 2 tablespoons of brown sugar to a small bowl, mixing with a fork until combined. Sprinkle a generous amount of the sugar mixture onto the tops of the muffins. Bake for 20-25 minutes. Once out of the oven, allow the muffins to cool for 10 minutes. Gently go around each muffin with a butter knife, loosening them from the pan if necessary.

Allow to cool for a few minutes, then serve.

Enjoy!

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