Greek Yogurt And Huckleberry Muffins

5 Tbsp butter
1/2 cup sugar
1 egg
3/4 cup Greek yogurt
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup huckleberries

Preheat the oven to 375 degrees and prepare a muffin pan, either with cooking spray or paper liners.
Put the butter and sugar in a mixing bowl and beat with an electric mixer until light and fluffy.
Add the egg and beat with electric mixer until just combined.
Add the Greek yogurt, and beat again until just combined.
In separate bowl, put the flour, baking powder, baking soda, and salt, and whisk together until well combined.
With electric mixer running slowly, carefully add dry ingredients to wet ingredients, mixing until just combined - do not over-mix.
With a rubber spatula, fold in the huckleberries, being sure to carefully get the berries distributed evenly through the batter, but not over-mixing.  The batter should remain thick and not get runny by overmixing.
Fill the muffin cups 2/3 full.
Bake in preheated oven for 20 to 25 minutes or until the edges brown a bit and a toothpick poked in the middle comes out dry.
Remove and allow to cool slightly, then remove from the muffin pan to a cooling rack.