1 ½ cups all-purpose flour (or whole wheat flour for a healthier alternative)½ cup granulated sugar (you can substitute with coconut sugar)2 tsp baking powder½ tsp baking soda¼ tsp salt1 large egg½ cup milk (almond milk or oat milk can be used for dairy-free options)¼ cup vegetable oil (or melted coconut oil for added flavor)1 cup fresh or frozen huckleberries (blueberries can also work well) Preheat your oven to 375°F (190°C).In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.In another bowl, beat the egg, then add the milk and vegetable oil. Whisk these together until well combined.Pour the wet mixture into the dry mixture, gently folding them together until just combined.Gently fold in the huckleberries.Grease a muffin tin or line it with muffin liners. Spoon the batter into the prepared tin, filling each cup about ¾ full. Bake for 20–22 minutes.Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. 