Huckleberry Blueberry Muffins

At the start of summer I purchased a huckleberry bush and it just keeps giving more and more huckleberries. I like to eat them as a snack or in soy yogurt, but I found out that they can be a great addition to a muffin!

here are a few before being washed

here is a closer look, they look similar to blueberries but are more tart

Ingredients:
• 1 cup huckleberries
• 1 cup blueberries
• 1/2 cup brown sugar
• 2 cups all-purpose flour
• 1 Tablespoon baking powder
• 1/2 teaspoon salt
• 4 tbsp egg replacer dissolved in 6 tbsp warm water
• 4 Tablespoons vegan butter
• 1 teaspoon vanilla
• 1/4 cup rice milk
• 1 lemon zested and
• 1 tsp cinnimon and cup of blueberries
• 1/4 cup water
Directions:
Mix dry ingredients together. In a separate bowl mix egg replacer, rice milk water, vanilla together add the zested lemon. Encorporate the wet and dry ingredients together about a half cup at a time add the berries place in muffin tin about 2/3 full and bake for 25 to 28 minutes at 350!

Yum and done!