Partridgeberry Muffins - Traditional Newfoundland
Hi and welcome to our website!
Thank you for stopping by, if you are looking to make a delicious batch of partridgeberry muffins you are in the right place.
First off, you need partridgeberries and they can be freshly picked or freshly frozen. Then you are half way there to making your delicious homemade muffins.
This was a lovely day and we were so happy to have Pam Parsons MHA for Harbour Grace and Port-De-Grave District joining us to make these delicious partridgeberry muffins, what a lovely day we had and if you watched our video you got to say it was fun and full of information on up and coming events and plans for work to be done in our districts. " What did you think of the sing along we had at the end of our taping, this was something we thought it would be nice to share with all our viewers.
These partridgeberry muffins are so easy to make and they are made from scratch, I'm using freshly frozen partridgeberries that my husband and I picked last fall 2018 over in Port De Grave NL, by the lighthouse.
Traditional Newfoundland Partridgeberry Jam
I'm going to share my homemade partridgeberry loaf link with you as well, it is so delicious.
Traditional Newfoundland Partridgeberry Nut Loaf
I will also share with you the link to our first and second cookbook if you like to check out.
https://www.bonitaskitchen.com/cookbook
Please continue on to my recipe and don't forget to watch the video you won't be disappointed, we love to have guests with us on Bonita's Kitchen.
Ingredients
- Partridgeberries - 1 Cup
- Flour - 2 Cups ( Keep 1/2 cup for dusting over partridgeberries)
- Sugar - 1 Cup or less
- Eggs - 2 large
- Baking powder - 2 Tsp
- Sea salt - 1/2 Tsp
- Vanilla - 1 Tsp
- Butter or margarine - 1 Cup or less
- Evaporated Milk - 1 Cup
Instructions
Traditional Newfoundland Partridgeberry Muffins
Preheat oven to 400°; bake time 25 minutes; prep time; 15 minutes; .
Method:
- In a large bowl mix together butter, sugar until fluffy, continue mixing together until batter is fluffy.
- Crack eggs in separate bowl, then add two eggs to evaporated milk, mix together.
- Sift together 1 1/2 cups flour, sea salt, and baking powder fold in vanilla, milk and eggs into butter and sugar mixture until fluffy.
- In a small bowl add your partridgeberries and 1/2 cup flour toss together until all berries are coated with flour, then fold them into your batter.
Pre-grease your muffin pans or put liners in them, scoop equal amounts of batter in each one, about 3/4 of then way until batter is all used.
Place in 400° oven, bake for 25 minutes or until golden brown, depending on your oven..
Baking Tips:
- After baked place on a rack to cool, cover with cloth for 5 minutes then remove cloth and sift icing sugar powder over top of them or topping of choice.
- Double sift flour for cake like texture.
Enjoy Bonita ©
Allergens
What is better then a freshly baked muffin, and having freshly picked berries in them tops that for sure. These partridgeberries were picked last fall 2018, by the lighthouse in beautiful Port-De-Grave NL. If you are not formilar with this place you need to look it up on the map or google, they are known for the big boats/ships on the store lines and at christmas time they have the lighting of the boats and its spectacular. I have a print here my daughter in law painted from her visited their a few years ago.
Partridgeberries are very small juicy and sour berries and ready to be picked in the fall, and here in Newfoundland and Labrador we pick them in late fall and when they are fully ripped. They are from the same family as cranberries but the cranberry is a lot bigger then the partridgeberry.
We love to make homemade muffins and puddings here in Newfoundland and Labrador using our seasonal berries. I will share a couple of links with you for blueberry muffins and partridgeberry pudding.
Traditional Newfoundland Blueberry Muffins
Dusted with powder sugar.
Traditional Newfoundland Baked Partridgeberry Pudding
I hope I’ve made you so hungry you are ready to make any of these delicious recipes for partridgeberries or blueberry muffins, thank you for taking time to read our blog and for stopping by. Please take a few minutes to leave us a message and if you can’t find a recipe send me a message and I would love to help you find it, if not here I will still help you. On behalf of me and RMHussey Productions and Team we would like to say from our kitchen to your enjoy your day.
Will be making these partridge berry muffins soon, looks delicious. Loved your video & great singing with special guests Raymond & Pam – never a dull moment in your kitchen Bonita! Really enjoyed it!
Hi Bev: Thank you so much for your lovely message and that is the truth, we keep it interesting thats for sure. These muffins are so lovely and of course Pam was a wonderful helper and Raymond was extra excited about having a sing song. 🙂 Bonita
I really enjoyed the partridgeberry muffins! Especially enjoyed listening to the beautiful music by Raymond and Pam ! This recipe is awesome! Thanks again! Have a wonderful day !
Hi Debbie: You are very welcome, we are glad to help. This was a lovely day had by all and the partridgeberry muffins are so tasty and easy to make. Thank you so much for stopping by and leaving a message. 🙂 Bonita
thank you again bonita for another great recipe.you make baking and cooking these wonderful and delicious newfounland meals and treats so much fun and easy to make .keep up the great work,you are an amazing cook and it,s a pleasure following your recipes .aalso my friends that have tried your recipes also compliment how great your simple yet delicious meals and baked good turn out,thanks a million for making baking and cooking so much fun even for a late bloomer like me .
You are very welcome Mike, I’m so glad to help and thank you for leaving this lovely message letting be know. I love to cook and bake and sharing it with everyone to enjoy and make. Have a wonderful day 🙂 Bonita
Bonita ,i just made these muffins ,and they smell awsome and looks so good cant wait tp have one with a cup of tea .Thank you for the recipe.
Hi Gen: Thank you so much for leaving us a message and I’m glad you made and enjoyed our recipe. This was a fun day making those partridgeberry muffins with Pam Parsons, and the little tune they had at the end of our video was lovely. Enjoy them to the fullest and have a lovely day. 🙂 Bonita
I’m about to make these muffins. Went to print out the recipe and it’s 6 pages, only the last two have ingredients and instructions! So I printed the last 2 pages, where the name of the recipe and the timing of prep appear after the list of ingredients and before the instructions. I look forward to eating them anyway! And will add my rating then.
Hi Diane: Thank you for your message and for stopping by, I’m sorry that the recipe printed to many pages. For sure only print what you need for the recipe and thank you for making our recipe and please let me know what you think of them when you do, enjoy….Bonita
These muffins are the best I’ve ever had, sweet and tart and the evaporate milk make them taste so rich! I love partridge berries, hope to make the relish next.
Thanks for the recipe, Bonita!
Hi Diane: Thank you so much for your message and for stopping by, I’m so glad you enjoyed our recipe and I agree evaporated milk is the best in baking and cooking. We posted a partridgeberry pickles a few months ago and I think i posted to link with your last message. Enjoy and message any time. 🙂 BONITA
Made these today! Best muffins ever…..so light and fluffy! Will be a regular for us for sure.
Thank you Wavey for letting me know, they are one of my favourite muffins and I’m so glad you enjoyed our recipe. 🙂 Bonita
Hi Wavey: Thank you for your message and I’m so glad you enjoyed our Partridgeberry Muffin recipe, its nice to have a simple recipe to make from time to time. Stay safe and thank you 🙂 Bonita
I make these often, sometimes with blueberries instead. So good! The texture is just what you want a muffin to be. Thanks for the great recipe.
Hi Nicole: Thank you for your message and letting me know, this recipe will work with both the blueberry and partridgeberry muffins for sure. Stay safe and don’t forget to share our recipe with your Facebook page so your family and friends can enjoy it as well, 🙂 Bonita
We’re from Ontario and we just had a nice visit to St. John’s, Newfoundland. I brought back some partridgeberries and want to try making your muffins. In your recipe, is the butter salted or unsalted. Thank you!
Hi Gord: Thank you for your message and for stopping by, If you use salted don’t use salt, if you use unsalted use the salt. These are very tasty and enjoy to the fullest. 🙂 Bonita
I’ve never made muffins with partridge berries before so was eager to try these. I liked them but found 1 cup of butter to be too much. As they were baking we could see butter bubbling up the sides. We also cut the amount of sugar in half and enjoyed the tartness of the berries. My husband found other recipes on line and they called for half the butter too. Could 1 cup have been a typo?
Hi Diana: Thank you so much for sharing your message and thoughts about our recipe, one cup of butter is what i said was needed but you can use less. I guess it makes them a little more oily but the taste is amazing, I did add by the ingredient for butter or less, for those that don’t like more butter. I surely appreciate you and your husband sharing your findings and making our recipe we thank you……have a wonderful day and stay safe. 🙂 Bonita
I gave the recipe 3 stars because I think half the butter and half the sugar are all that’s required, in mho.
Hi Diana, Thank you for your message and for sharing 3 stars with me, I understand totally for halting the amounts. I always say change or substitute any of my recipes to meet your needs. The partridgeberries are sour and some likes it more sweet, thank you once again and have a wonderful day. 🙂 Bonita
Hi Bonita,
I used a cup of butter and my oven almost caught fire, have salvaged the muffins but will need to bake again at lower temp… what do you think happened ? Filled them up too much ..
How many muffins does it usually make ?
Thanks , Patricia
Hi Patricia, Thank you so much for your message and I’m so sorry this happened. The only thing I can see is the muffin cups was to full and the oil just ran over. You can lessen the butter but you will still have to only fill it to 3/4 of a cup in each one. Depending on the size of your muffin pan it will make between 12 to 18 muffins. I used a large silicone muffin pan and they can take a little more batter.
All the best and please try this recipe again and just put less in each cup, make sure your butter and sugar is creamed good with not lumps of butter that can make oil pockets in the muffin and lick over.
Thank you
Bonita