Red Huckleberry Muffins with Sour Cream

Instructions:

1. Preheat the oven to 425°F (218°C). Grease a 12-cup standard muffin tin or line with paper liners.
2. In a small bowl, toss the red huckleberries with 1 tablespoon of flour until lightly coated; set aside.
3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
4. In a medium bowl, whisk the melted butter, sour cream, egg, milk, and vanilla until smooth.
5. Pour the wet ingredients into the dry ingredients. Using a spatula, fold gently until just combined, leaving the batter slightly lumpy.
6. Gently fold in the floured huckleberries using three or four broad strokes to avoid crushing the fruit.
7. Divide the batter evenly among the 12 muffin cups, filling them nearly to the brim.
8. Bake at 425°F (218°C) for 5 minutes.
9. Without opening the oven door, reduce the temperature to 350°F (175°C) and bake for another 15 minutes.
10. Remove the muffins when the tops are mahogany-colored and a toothpick inserted into the center comes out clean or with a few moist crumbs.