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
Continue After Advertisement
Ingredients
- 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
Directions
-
Preheat oven to 375 degrees. Prepare a muffin pan by greasing, or as I did, using parchment muffin liners.
-
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.
-
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.
-
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!)
See what other Food52ers are saying.