1/4 c. butter
1/2 c. sugar
3/4 c. milk
1 egg, slightly beaten
1 3/4 c. sifted flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 c. huckleberries
1 tbsp. flour

Cream butter, sugar; beat in milk, eggs; sift in dry ingredients; add to creamed mix; stir just until mixed. Batter will be lumpy. Toss berries with 1 tablespoon flour. Fold into batter. Fill greased muffin tins 2/3 full. Bake at 425 degrees for 20 minutes. Serves 15. Medium-size muffins.