Partridgeberry (Lingonberry) Muffins

Partridgeberry (Lingonberry) Muffins are made with Newfoundland partridgeberries, 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!

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. (One of which will be coming up on the blog in the next few weeks!)

What you’ll need to make these partridgeberry muffins with white chocolate:

• 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:

• Can you use frozen partridgeberries? 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.

• Can you use other types of berries in these muffins? Of course. If you don’t have partridgeberries, you can use another type of berry such as blueberries, cranberries, raspberries or blackberries.

• How do you store partridgeberry muffins? 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 partridgeberry muffins? 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.

• Can you use another type of sugar other than cane sugar? Granulated or coconut sugar can be substituted for the cane sugar in this recipe.

• Can all-purpose white flour be used instead of whole wheat? If you prefer using all-purpose flour, you can substitute it, or try using half white and half whole wheat.

• What can be used as a substitute for almond milk? If you don’t have almond milk, another type of nut milk will work or you can use dairy milk.

Other tips for making these partridgeberry muffins:

• I usually add 1/2 cup of white chocolate chips, but if that’s too sweet for you, just reduce the amount to 1/4 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.

Pin these partridgeberry muffins to make for breakfast tomorrow!

If you’re looking for other muffin recipes, you might also enjoy:

• Cranberry Orange Overnight Oatmeal Muffins are one of the most popular recipes on Crumb Top Baking, especially leading up to and during the holiday season.

• Healthy Banana Nut Muffins are made using an easy one-bowl recipe, which includes options for vegan, gluten-free and even nut-free muffins.

• Blueberry Vanilla Almond Oatmeal Muffins are packed with sweet vanilla flavour, juicy blueberries and crunchy almonds.

• Healthy Pumpkin Muffins from Marcie at Flavor the Moments are refined sugar-free, dairy-free and made in one bowl.

And if you make these Partridgeberry Muffins, I would love to hear what you think in the comments below!

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Partridgeberry (Lingonberry) Muffins

★★★★★ 5 from 13 reviews

• Author: Leanne
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Bake
• Cuisine: Canadian

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Description

Partridgeberry Muffins are made with Newfoundland partridgeberries, 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!

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Ingredients

Scale 1x2x3x

• 2 cups whole wheat flour
• 1/3 cup cane sugar
• 1/4 cup unsweetened shredded coconut
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 cup unsweetened almond milk
• 1/4 cup extra virgin olive oil
• 1 large egg
• 1 tablespoon vanilla extract
• 1 cup partridgeberries, fresh or frozen
• 1/2 cup white chocolate chips

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Instructions

1. Pre-heat oven to 425F and grease a 12-cup muffin pan (or use paper liners).
2. In a large bowl, whisk together the flour, sugar, coconut, baking powder and salt. Set aside.
3. In a small bowl, whisk together the milk, oil, egg and vanilla.
4. 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.
5. 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.
6. Store in an airtight container at room temperature and enjoy within 2-3 days, or freeze for later enjoyment.

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Notes

1. If you don’t have partridgeberries, you can use other types of berries such as blueberries, cranberries, raspberries or blackberries.
2. The recipe calls for 1/2 cup of white chocolate chips, but if that’s too sweet for you, just reduce the amount to 1/4 cup.
3. If you need these muffins to be dairy-free, just omit the white chocolate chips. Or use dairy-free dark chocolate chips.
4. If necessary, you can replace the cane sugar with granulated sugar or coconut sugar.
5. 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.
6. If you don’t have almond milk, another type of nut milk or dairy milk can be substituted.

Keywords: partridgeberry muffins, lingonberry muffins, whole wheat muffins