Huckleberries are like blueberries’ wild cousins tart, sweet and bursting with flavor. Perfect for desserts, jams, and breakfast treats, here are three halal-friendly huckleberry recipes that let these little gems shine.
1. Huckleberry Muffins
Ingredients:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 cup buttermilk or plain yogurt
- 1½ cups fresh or frozen huckleberries
Directions:
- Preheat oven to 190°C (375°F). Line muffin tin.
- In one bowl, mix dry ingredients.
- In another, whisk eggs, oil, and yogurt.
- Fold in the berries and mix gently.
- Divide into muffin cups. Bake 20–22 min.
Prep: 10 min | Cook: 22 min | Kcal: ~220/muffin | Serves: 12
2. Huckleberry Jam (No Pectin)
Ingredients:
- 4 cups huckleberries (fresh or thawed)
- 1½ cups sugar
- 2 tbsp lemon juice
- ¼ cup water
Directions:
- Combine all ingredients in a saucepan over medium heat.
- Bring to a boil, then reduce to simmer. Mash berries slightly.
- Simmer 20–30 min until thickened.
- Cool and store in a clean jar.
Prep: 5 min | Cook: 30 min | Kcal: ~40 per tbsp | Makes: 2 cups
Use on toast, yogurt, or swirl into cake batter!
3. Huckleberry Crumble Bars
Ingredients:
- 1½ cups all-purpose flour
- 1½ cups rolled oats
- ¾ cup brown sugar
- ½ tsp cinnamon
- ¾ cup melted butter
- 2 cups huckleberries
- 2 tbsp cornstarch
- ¼ cup sugar
Directions:
- Preheat oven to 175°C (350°F). Line 8×8 pan.
- Mix flour, oats, brown sugar, cinnamon, and butter until crumbly.
- Press half into the pan as a base.
- Toss huckleberries with sugar and cornstarch. Spread on base.
- Sprinkle remaining crumble on top.
- Bake for 35–40 min until golden and bubbly.
Prep: 15 min | Cook: 40 min | Kcal: ~260/bar | Serves: 9
From wild muffins to rustic jam, these huckleberry recipes bring vibrant berry flavor to your table — naturally sweet and totally satisfying!
