If you live in an area where huckleberries are plentiful, try these muffins - they are so-o-o-o good. If you don't have huckleberries available to you - blueberries will suffice.

1 3/4 c. all-purpose flour
1/4 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk
1 egg, well beaten
1/3 c. cooking oil
1 c. fresh or frozen huckleberries, thawed & drained
3 tbsp. sugar
1 tsp. grated lemon, peel
1 tsp. vanilla
1/2 tsp. fresh grated nutmeg
Melted butter
Sugar

Mix together (by hand) the flour, 1/4 cup sugar, baking powder and salt in large mixing bowl. Combine the milk, vanilla, egg and oil; add all at once to the dry ingredients, stirring quickly just until moistened. (Always use a light touch with muffins, overmixing will make a tough texture.)

Gently mix the 3 tablespoons sugar with the berries and lemon peel. Again, fold lightly into batter. Fill greased 2 1/2 inch muffin pans 2/3 full.

Bake at 400 degrees for 20-25 minutes. While muffins are still warm, dip the tops in melted butter, then in sugar. Yield: 12.

Bonus: You can use paper muffin liners if you prefer. Also, if you want to use miniature muffin tins - yield will triple.