This is an easy recipe that works with fresh or frozen huckleberries, blueberries or currants. I suppose it would work with blackberries or raspberries, but I haven't tried using them in this yet; if you do, let me know how it goes in the comments below.
Preheat the oven to 375°F and grease up a muffin pan.
Beat the butter and sugar together until they are light and airy. Add the egg and beat to combine. Mix in the sour cream.
Whisk together all the dry ingredients until they are well combined, then mix it into the wet ingredients. Don’t overwork the batter, which will be thick. You just want to get all the flour incorporated into everything.
Fold in the huckleberries. Do this in small batches so you have as few clumps of berries in your muffins as possible. You want to get them evenly distributed.
Use an ice cream scoop or large spoon to fill the muffin pan — only fill them 2/3 to 3/4 of the way, as the batter expands a lot in cooking.
Bake for 20 to 30 minutes, or until you see a little browning, and when a toothpick jammed into a muffin comes out clean (not including blueberry juice). let them sit in the muffin tin for 5 minutes, then pop them onto a cooling rack.