Huckleberry Muffins with Oat Bran

Ingredients and Weight:

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 1/4 cups buttermilk
• 1 3/4 cups all-purpose flour
• 1 1/2 cups rolled oats
• 1/2 cup oat bran
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups fresh or frozen huckleberries

Preparation Time:

15 minutes

Cooking Time:

20-25 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C). Line a muffin tin with paper liners or grease with butter.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the buttermilk.
4. In a separate bowl, whisk together the flour, oats, oat bran, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
6. Fold in the huckleberries.
7. Divide the batter among the prepared muffin tins, filling them about 2/3 full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Nutritional Information:

Per muffin:

• Calories: 320
• Fat: 14g
• Carbohydrates: 43g
• Protein: 5g

Dish Characteristics:

• Moist and fluffy
• Bursting with juicy huckleberries
• Hearty and filling thanks to the oat bran
• Perfect for breakfast, brunch, or a snack

User Comments:

• "These are the best huckleberry muffins I've ever had! The oat bran gives them a great texture and keeps me feeling full."
• "I love the sweet and tart flavor combination of the huckleberries and the muffins."
• "These muffins are so easy to make and they always come out delicious."
• "I'm not usually a fan of oat bran, but it's barely noticeable in these muffins and they're so good!"
• "These muffins are a great way to start the day or power through an afternoon slump."

Special Precautions and Tips:

• If you don't have fresh huckleberries, you can use frozen ones. Thaw them before using.
• If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
• To make these muffins gluten-free, use gluten-free flour and oat bran.
• To prevent the muffins from sticking to the muffin tin, make sure the liners are greased or sprayed with cooking spray before filling them with batter.