Making Mount St. Helens Huckleberry Muffins with Polly

Photo by Polly Olsen
Photo by Polly Olsen
May 21, 2020 | Timothy Kenney

Learn about the unique quality of Huckleberries gathered near Mount St. Helens and how to make them into delicious muffins with Burke Museum Tribal Liaison Polly Olsen (Yakama). Polly has been harvesting huckleberries her entire life and shares how the ash deposited into the soil from the 1980 volcanic eruption makes Mount St. Helens' berries her absolute favorite.

Share your results with us using the #BurkeFromHome hashtag and enjoy some tasty muffins!


Pre-heat oven 400 degrees


1-3/4 cups all-purpose flour ( desired flour per dietary restrictions)

1/4 cup sugar

2-1/2 teaspoons baking powder

3/4 teaspoon salt

1 beaten egg

3/4 cup milk (milk substitutes acceptable, coconut makes a denser muffin)

1/3 cup cooking oil

1 Cup frozen Huckleberries ( that I have harvested) substitute blueberries

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg if berries lack flavor (blueberries especially)

add 1 teaspoon lemon zest if desired


In a large mixing bowl stir together the flour, sugar, baking powder, and salt. In a separate bowl whisk milk, cooking oil, and egg

Add egg mixture to flour mixture. Stir just till moistened: the batter should be lumpy

Add 1 cup of frozen berries

Grease muffin time or line with paper bake cups, fill 2/3 full.

Bake in a 400-degree oven for 20-25 minutes or until golden

Remove from pans; serve warm Makes 10-12 muffins