Partridgeberry Muffins are made with Newfoundland partridgeberries (lingonberries), whole wheat flour and white chocolate chips. They're sweet and tart, and so easy to make, you'll want to whip up a batch for breakfast tomorrow! The recipe also includes tips and substitutions so you can make these muffins with the ingredients you have available including different types of berries!
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I've been waiting a while to share these delicious partridgeberry muffins with you guys. I first made them last spring with some frozen partridgeberries, but I had to wait until partridgeberry season this fall to replenish my berry stash before I could make them again and take some photos.
To clarify, when I say I needed to replenish my stash, that means my mother replenished my stash! I'm not a berry picker, but she generously gave me some of the ones she picked this year.
What are partridgeberries?
Partridgeberries, also called lingonberries, mountain cranberries or cowberries, are similar to cranberries in that they have a tart taste and deep red colour. But they differ in that they're smaller, juicier and not quite as tart. Just like cranberries, you wouldn't eat raw partridgeberries, but they are wonderful in baked goods, jams and sauces, like this partridgeberry compote.
In Newfoundland, partridgeberries usually grow in barrens and ripen throughout September and October. Since the season is so short, enjoying fresh partridgeberries is a treat. It's also not uncommon for people to freeze batches of them so they can enjoy partridgeberries year round. In Newfoundland, they're commonly used in jams, cakes and tarts.
What you'll need to make partridgeberry muffins
- Whole wheat flour
- Cane sugar
- Shredded coconut
- Baking powder
- Salt
- Almond milk
- Extra virgin olive oil
- Egg
- Vanilla extract
- Partridgeberries
- White chocolate chips
How to make whole wheat partridgeberry muffins
- In a large bowl, whisk together your flour, sugar, coconut, baking powder and salt.
- In a small bowl, whisk together the milk, oil, egg and vanilla.
- Add the wet mixture to the dry ingredients and stir until combined (don't over mix).
- Gently fold in the partridgeberries and white chocolate chips.
- Using an ice cream scoop, divide the muffin batter into a greased 12-cup muffin pan. Bake on 425F for 15-17 minutes.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Frequently asked questions
Absolutely. Most times, that's all I have available. If you can get your hands on fresh, that's perfect. But if you're using frozen, stir the berries in frozen. If you defrost them, they get a bit soft and 'bleed' into the batter as you stir them in.
Of course. If you don't have partridgeberries, you can use another type of berry such as blueberries, cranberries, raspberries or blackberries.
Granulated or coconut sugar can be substituted for the cane sugar in this recipe.
If you prefer using all-purpose flour, you can substitute it, or try using half white and half whole wheat.
Storage tips
- How do you store? Once cooled, muffins can be stored in an airtight container at room temperature. They're best enjoyed the day they're baked, but will remain fresh for 2-3 days.
- Can you freeze? Definitely. Just let them cool completely before placing them in an airtight container and into the freezer. If stored properly, these muffins should last in the freezer for 3 months.
Additional recipe tips
- I usually add ½ cup of white chocolate chips, but if that's too sweet for you, just reduce the amount to ¼ cup.
- If you need these muffins to be dairy-free, just omit the white chocolate chips. Or use dairy-free dark chocolate chips.
- I like to reserve a few partridgeberries and poke them into the tops of each muffin before baking. I don't recommend doing this with the white chocolate chips as they burn easily.
- Make sure you generously coat your muffin pan with non-stick cooking spray to ensure the muffins don't stick onto the pan.
Other muffin recipes
- Cranberry Oatmeal Muffins are made with overnight oats, sweet orange and fresh cranberries. Be sure to check out the video that goes with the recipe.
- Healthy Banana Nut Muffins are made using an easy one-bowl recipe, which includes options for vegan, gluten-free and even nut-free muffins.
- Healthy Blueberry Oatmeal Muffins are packed with sweet vanilla flavour, juicy blueberries and crunchy almonds.
- Spelt Banana Muffins are soft and fluffy with wholesome spelt flour and a hint of peanut butter. They're naturally sweetened but you have the option to add mini chocolate chips.
If you make these Partridgeberry Muffins, I would love to hear what you think in the comments below!
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📖 Recipe
Partridgeberry Muffins (Lingonberry Muffins)
Ingredients
- 2 cups whole wheat flour
- ⅓ cup cane sugar
- ¼ cup unsweetened shredded coconut
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 cup unsweetened almond milk
- ¼ cup extra virgin olive oil
- 1 large egg
- 1 tablespoon vanilla extract
- 1 cup partridgeberries, fresh or frozen
- ½ cup white chocolate chips
Instructions
- Pre-heat oven to 425F and grease a 12-cup muffin pan (or use paper liners).
- In a large bowl, whisk together the flour, sugar, coconut, baking powder and salt. Set aside.
- In a small bowl, whisk together the milk, oil, egg and vanilla.
- Add the wet mixture to the dry ingredients and stir until combined. Don't over mix. Gently fold in the partridgeberries and white chocolate chips.
- Using an ice cream scoop, add the muffin batter to the prepared muffin pan. Bake for 15-17 minutes, or until a toothpick inserted into a muffin comes out clean. Let cool in pan for 5 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature and enjoy within 2-3 days, or freeze for later enjoyment.
Notes
- If you don't have partridgeberries, you can use other types of berries such as blueberries, cranberries, raspberries or blackberries.
- The recipe calls for ½ cup of white chocolate chips, but if that's too sweet for you, just reduce the amount to ¼ cup.
- If you need these muffins to be dairy-free, just omit the white chocolate chips. Or use dairy-free dark chocolate chips.
- If necessary, you can replace the cane sugar with granulated sugar or coconut sugar.
- If you prefer using all-purpose white flour, you can use it in place of the whole wheat flour, or try using half white and half whole wheat.
- If you don't have almond milk, another type of nut milk or dairy milk can be substituted.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Lizzy says
What if I only have Lingonberry preserves?
Leanne says
Hi Lizzy. I've only made this recipe with lingonberries, so I'm not sure how the recipe would work with preserves. If you have other berries on hand, you can use those in place of the lingonberries.
marilyn says
II’m making these again this morning. A great recipe - the sweetness of white chocolate is a nice contrast to the tart berries! Love partridge berries.nice
Leanne says
I'm so glad you've been enjoying the recipe! Thanks for letting me know!
Christie says
Wow those muffins sound so good and I need to try making them! I've been craving muffins these days too!
Leanne says
Thanks Christie! Let me know what you think if you make them!
Haylie / Our Balanced Bowl says
Leanne, I'm pretty sure you are the queen of making muffins! They always look so delicious and I love that yours are always a bit healthier!! I've never had partridge berries but now I definitely want some! YUM!
Leanne says
I love a good muffin recipe! Thanks Haylie!
Natalie says
I made these last night. They turned out fantastic. Perfect combo of flavors and super sweet. My family loved it. Will make it again!
Leanne says
Thanks great to hear! Thanks Natalie!
Sandhya Ramakrishnan says
I have heard a lot about partridgeberry but have never seen them or tasted them. I will try to see if I can get some lingonberry jam shipped to try them. The muffins look fabulous and from your description about the berries, they would have been perfect in this recipe.
Leanne says
Thanks Sandhya. Yes, partridgeberries/lingonberries are very seasonal and hard to come by. Lingonberry jam sounds like a great plan!
Alexandra @ It's Not Complicated Recipes says
Berry and white chocolate is a favourite combination! I have never had a partridge berry before, so I look forward to trying these soon!
Leanne says
Thanks Alexandra! Hope you like them! Try using cranberries if you can't find partridgeberries!
Mary Ann | The Beach House Kitchen says
I want to grab a few right through my screen to enjoy with tomorrow morning's coffee Leanne! They look just delicious!
Leanne says
Thanks Mary Ann! Happy Friday!
Pavani says
I don't think I've seen fresh lingonberries/ partridgeberries - they look so pretty. Love their color. Muffins look so moist and delicious.
Leanne says
Thank you Pavani!
Katherine | Love In My Oven says
I've never had partridgeberries but I already know I'd love them, since I love ALL berries. Etienne and I always joke that one day I will own my own berry farm 😉 These muffins are terrific, and as always, I love the ingredients you've used! The coconut would be just the perfect addition. They look great my friend!
Leanne says
Thanks Katherine! Well, when I come to visit, I look forward to visiting your berry farm! 😉
annie@ciaochowbambina says
Oh goodness, I'd love to pluck one or two of these beauties right off the screen! Perfect with my morning coffee!
Leanne says
Thank you Annie!
marcie says
I wish I could get my hands on some of these berries. I've never tried them or SEEN them anywhere and they sound amazing! These muffins look so fluffy and delicious.
Leanne says
The berries are hard to come by and only grow in certain areas. I've read that in the US they grow in some parts of New England. Wish I could ship you some so you could enjoy them! Thanks Marcie!
Kelsie | the itsy-bitsy kitchen says
These look delicious, Leanne! I've never had partridgeberries in baked goods but I have had lingonberry jam and loved it. I'll have to see if I can get my hands on some of the berries down here in Phoenix!
Leanne says
Thanks Kelsie! Love lingonberry jam!
Jennifer @ Seasons and Suppers says
These look absolutely delicious! I love the flavour of lingonberries! Very similar to cranberries. I love the tart bursts of flavour in muffins, particularly.
Leanne says
Definitely similar to cranberries! Thanks Jennifer!
Dawn - Girl Heart Food says
Yay for partridgeberries! Like you, I got my stash from mom, lol. My blueberry stash comes from my mother in law...ha! I had a similar muffin this am for breakfast with a piece o cheese and coffee. So good! Looking forward to your tart! Hope you have a lovely weekend ahead 🙂
Leanne says
Thanks Dawn! I've been eating these muffins for breakfast too! Hope you have a great weekend!
Terry says
Your muffin recipes are always great...can’t wait to try these! I never tried partridge berries before so should be interesting .
Pics look amazing too
Leanne says
Thanks Terry! Hope you like them....and partridgeberries!