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Plate warm muffins and finish simply
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with a light sugar dust or lemon zest
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and curl then crack one to reveal juicy
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berries. We'll bake warm, fluffy
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huckleberry muffins with a buttery crumb
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topping using precise measured
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ingredients for consistent, tender
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First, preheat the oven and line the
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muffin tin so your batter can go
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straight in once mixed.
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Whisk flour with baking powder and salt
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to airate and evenly distribute
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leavenning for tall, tender, crumbmed
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Beat softened butter with sugar until
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pale and fluffy, building tiny air
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pockets that help muffins rise
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Beat in eggs one at a time, then sour
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cream and vanilla for moisture richness
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and balanced flavor throughout.
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Gently fold dry mixture into wet, just
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until combined, avoiding overmixing so
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muffins stay soft with delicate crumb.
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Add huckleberries straight from fridge
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or freezer and fold carefully to prevent
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color bleeding while distributing fruit
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For a sweet, crunchy finish, mix
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softened butter, flour, sugar, and
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cinnamon into sandy crumbles and chill
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briefly while filling. Divide batter
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among cups. Then sprinkle crumb topping
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generously, ensuring even portions for
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12 perfectly domed bakery style muffins.
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Bake until risen, golden, and set. Then
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check with a toothpick, which should
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emerge clean or with tender crumbs.
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Let muffins cool 5 minutes in the pan to
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set structure and then transfer gently
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to a wire rack to finish cooling. Plate
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warm muffins and finish simply with a
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light sugar dust or lemon zest and curl.
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Then crack one to reveal juicy berries.
