Huckleberry Muffins

Ingredients

• For the crumble topping: butter, cold and cubed - 2 tablespoons
• For the crumble topping: all - purpose flour - 1/4 cup
• For the crumble topping: sugar - 1/4 cup
• Huckleberries - 1 cup
• Vanilla extract - 1 teaspoon
• Vegetable oil - 1/2 cup
• Milk - 1 cup
• Eggs - 2
• Salt - 1/2 teaspoon
• Baking powder - 1 tablespoon
• Sugar - 1 cup
• All - purpose flour - 2 cups

Instructions

1. Preheat your oven to 375°F and line a muffin tin with paper liners.
2. In a large bowl, combine the flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the eggs, milk, oil, and vanilla extract. Gradually add this to the dry ingredients and stir until just combined.
4. Fold in the huckleberries.
5. To make the crumble topping, combine the sugar, flour, and butter in a small bowl. Use your fingers to rub the butter into the dry ingredients until it resembles coarse crumbs.
6. Spoon the muffin batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the crumble topping over the batter.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.