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Huckleberry Muffins

My husband is a complicated man.

He won’t eat berries (seriously, no strawberries, raspberries, blueberries- none), but loves picking berries.

Similar to a vegan fisherman?

So we were up at the cabin a few weeks ago, and surprisingly, there were some huckleberries out! They were super tiny, and a little tart, but my hunter/gatherer family had a great time picking!

We picked a cup, maybe. When we got home, Matty B requested huckleberry muffins. What? From the man who doesn’t like berries? I can’t keep up with this guy.


I’m in the running for “wife of the year”. Seriously.


1. Scones are fast and easy. Muffins aren’t exactly hard, but they’re time consuming! And they require a special pan that has individual holes to be cleaned! And, and, these muffins require a plethora of dishes. (Never mind that Matty B is actually the one who cleaned the kitchen…)


2. I topped said muffins with crumble. In Matty B’s eyes, anything can be made better with crumble. (Well, maybe not scrambled eggs. He really hates scrambled eggs.)


3. I wore a short skirt to church. This has nothing to do with muffins or huckleberries, but it does get me more points for “wife of the year”.

The muffins were really good. Here’s the funny thing:

Matty B won’t eat huckleberries plain, but will eat them in things.

His direct off-spring, J Man? Ate huckleberries off the bushes like crazy, but picked them out of his muffin.

And men say that women are complicated?

Huckleberry Crumble Muffins

1 cup coconut milk (not canned)
1 tsp apple cider vinegar
1 cup ww pastry flour
1 cup all purpose flour
1 tsp baking powder
1/2 tsp nutmeg
1/2 tsp salt
1/2 cup vegan butter
1/2 cup sugar
1 tsp almond extract
1/4 cup vegan sour cream
1/2 cup huckleberries

1/4 cup vegan butter
1/4 cup brown sugar
1/4 cup quick oats
1/4 cup flour
1 tsp cinnamon


Combine coconut milk and vinegar. Set aside to curdle. This is your buttermilk.

In a medium bowl, combine flours, baking powder, salt and nutmeg.

In another medium bowl, beat butter, sugar and almond extract together until smooth. Add dry ingredients, buttermilk and sour cream. Carefully mix in huckleberries.

Rub all topping ingredients together in yet another bowl. Or use the empty dry ingredients bowl. Save yourself some dishes.

Fill a 12 cup muffin tin 3/4 full. Top with 1/2 TBS topping. Bake at 400 for 25 minutes.


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