If you aren't lucky enough to have huckleberries, blueberries will work just as well. I thought these muffins turned out really moist but need something to give them a kick.
2 eggs
1/2 cup plus 2 tablespoons granulated sugar
1/2 cup plus 2 tablespoons brown sugar
1/2 cup vegetable oil
1 tsp vanilla extract
2 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 cup sour cream
1 1/2 cups huckleberries
Preheat oven to 400 degrees. Grease 12 muffin cups or line with paper muffin liners.
In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.
Bake for 20 minutes.
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