Rating: 4 stars
33 Ratings
  • 5 star values: 12
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0

Huckleberries are a Montana summer staple. You may substitute blueberries.

Martha Stewart Living, July 2007

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Yield:
Makes 24
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Ingredients

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Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners. Sift together flours, baking powder, and salt.

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  • Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs, one at a time, and vanilla. Reduce speed to low, and add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour mixture; beat until combined after each addition. Fold in huckleberries by hand.

  • Divide batter among cups. Bake, rotating halfway through, until golden brown, about 25 minutes. Let cool.

  • Beat cream and confectioners' sugar until firm peaks form. Dollop cupcakes with whipped cream, garnish with berries, and dust with confectioners' sugar.

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Reviews (1)

33 Ratings
  • 5 star values: 12
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 0
Rating: Unrated
07/25/2009
I am so excited to try this... as a native Montanan I am always looking for recipes to use huckleberries in... if you have never tasted a huckleberry you really need to take a trip to my beautiful state... your taste-buds will thank you!