Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup granulated cane sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup full-fat sour cream
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1/2 cup whole milk
  • 1 1/2 cups wild huckleberries
  • 1 tsp vanilla extract
  • 1/4 cup all-purpose flour (for crumble)
  • 2 tbsp brown sugar
  • 1 tbsp cold unsalted butter, cubed
  • 1 tbsp all-purpose flour (for tossing berries)

Instructions:

  1. Whisk together the 2 cups of flour, 3/4 cup sugar, 2 tsp baking powder, and 1/2 tsp salt in a large bowl. Note: Whisking the dry ingredients ensures the baking powder is evenly distributed.
  2. In a small bowl, mix 1/4 cup flour, 2 tbsp brown sugar, and 1 tbsp cold cubed butter. Use your fingers to rub them together until pea sized clumps form. Note: Cold butter is essential for a crumbly texture.
  3. In a medium bowl, whisk the 1/2 cup melted butter, 1/2 cup sour cream, 1 egg, 1/2 cup milk, and 1 tsp vanilla. Stir until the mixture is smooth and velvety.
  4. Pour the wet mixture into the dry bowl. Using your spatula, fold gently. Stop as soon as the large streaks of flour disappear. Note: A few lumps are perfectly fine.
  5. Toss your 1 1/2 cups of huckleberries in a tablespoon of flour. Gently fold them into the batter. Note: This prevents the berries from diving to the bottom.
  6. Divide the batter evenly among 12 lined muffin cups. Top each one with a generous pinch of the crumble mixture.
  7. Bake for 18–22 minutes until the edges are mahogany colored and the center is springy to the touch.
  8. Cool in the pan for 5 minutes before transferring to a wire rack.