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Partridgeberry Muffins cooling on a wire rack.

Partridgeberry Muffins (Lingonberry Muffins)

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


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!


  • 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


  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.


  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