Lemon Huckleberry Muffins
Yield: 1 dozen

3 1/2 cups flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup flaked coconut
1/2 cup wild huckleberries -- fresh or frozen
2 tablespoons lemon zest
2 cups buttermilk
2 eggs
6 tablespoons vegetable oil
--or--
6 tablespoons butter -- melted
1 teaspoon lemon flavoring or lemon oil

Preheat oven to 400 degrees.

Measure all the dry ingredients and place in a large mixing bowl. Add the berries into dry mixture and coat with flour.

In a separate bowl mix place all of the liquid ingredients and blend with a whisk.

Make a well in the center of the dry ingredients and dump the liquid ingredients in all at once. Mix quickly and lightly just until all the ingredients are moistened. Do not over mix or muffins will be tough. Spoon into muffin tins lined with cups. Muffin cups will be full and pile high in the center.

Bake in the center of the oven 20-25 minutes. Usually 20 minutes if using frozen berries could be 2-3 minutes longer. Cool.