Combine flour, sugar, baking powder and salt in a bowl
1 ½ cups flour, ½ cup sugar, 1 Tablespoon baking powder, ¼ teaspoon salt
In a separate bowl, combine sour cream, eggs, oil and vanilla
2 eggs
Add wet ingredients to dry ingredients
½ cup oil, ½ cup sour cream, 1 teaspoon vanilla
Stir just until combined
Fold in huckleberries
1 ½ cups huckleberries
Place in greased muffin tins or muffin tin lined with paper liners.
Bake in a preheated 400°F oven for 15-18 minutes or until baked through
Notes
Don't overmix the batter. Use a spoon or a spatula to combine your wet ingredients with your dry ingredients. Stop mixing as soon as your ingredients are combined. A few flour steaks are okay. You are going to be mixing a bit more when you fold in the berries.
Fold in the berries with a gentle folding motion. You don't want any squished berries here!
Always preheat your oven!
Use a good quality muffin tin. If your tins are thin and you tend to get burned bottoms on your muffins, place muffin tin on a baking sheet and bake on top of the baking sheet. This will provide an additional layer and will help the bottom of your muffins from becoming burned.
Use an ice cream scoop to get evenly sized muffins.
Allow muffins to cool for a few minutes in the pan before removing them from the muffin tin.