Partridgeberry (Lingonberry) Crumble Muffins

By • June 3, 2014 • 0 Comments

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Author Notes: Partridgeberries are a late summer berry in Newfoundland, but are frozen for year round us. Their bright tartness is delicious in this simple muffin recipe, and they freeze well to boot!SugarnStuff

Makes 10

Muffin Batter

  • 2.25 cups all purpose flour
  • 1.25 cups white sugar
  • 0.5 teaspoons salt
  • 1 tablespoon baking powder
  • 0.5 cups vegetable oil
  • 2 large eggs
  • 0.5 cups milk
  • 1 tablespoon orange zest
  • 1.5 cups partridgeberries

Crumb Topping

  • 0.24 cups all purpose flour
  • 6 tablespoons white sugar
  • 3 tablespoons butter
  1. Preheat oven to 375 degrees. Prepare a muffin pan by greasing, or as I did, using parchment muffin liners.
  2. Combine first of dry ingredients. In a separate bowl, whisk together oil, eggs, milk and orange zest. Mix in dry ingredients, then stir in partridgeberries. Spoon batter into liners.
  3. Make crumb topping by stirring together flour and sugar, and using a pastry blender, cut in butter until crumbs form. Sprinkle over top of filled muffin cups.
  4. Place pan in oven and bake for 30-35 minutes, or until a tester comes out clean. Baking time will depend on how large you make the muffins (I made them large!)
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