I went haskap berry picking the other day with a friend and our kids. It was so fun and I’ve never seen or tried a haskap berry before! Have you? They actually go by another name that I’ve seen floating around, the HoneyBerry, which I kind of love for a berry name. They’re very similar to a saskatoon or blueberry. I picked just one pail and when I brought them home to clean them up, I realized just how many berries fit into one ice cream pail! I’ve been brainstorming how to use these up, aside from adding them to smoothies. I figured with school starting soon, these muffins would be perfect for lunches or a quick breakfast even.
First things first, if you pick your own berries, they need to be cleaned. Lots of bugs like to hide out in and around the berries.
How To Clean Your Haskap Berries
I filled my sink full of cool water and dumped the whole pail of berries in. I gave it a little stir and let them soak for a bit while I prepped dinner. Basically, you want to drown/soak out any bugs or spiders that are on or in the berries 🙂 Gross, I know lol. Then, because I’m a crazy woman, I went through one small handful at a time and rinsed off the berries a few at a time, checking them all over, before placing them on a tea towel to dry. You could just rinse quickly and pop on a tea towel or paper towel though. I used a few old ones I didn’t care if they got stained, because they will. So just keep that in mind. I let the berries dry and then popped them in a large ziplok freezer bag.
The first thing I made with my fresh berry haul were these Haskap Berry Muffins! It’s a super basic muffin recipe you can swap out or modify easily any way you want (I’m pretty sure I found the bones of this recipes in my Grandma’s old Company’s Coming cookbook – remember those? They’re the best lol!). I switched out the berries and tweaked the recipe a little bit and the result was a batch of delicious haskap berry muffins! You have to make these because they’re so good. Feel free to use raspberries or blueberries, whatever you want!
Haskap Berry Muffins
Ingredients
- scant 1/2 cup butter, melted and cooled
- 2 eggs
- 1/2 cup milk, I used 2%
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1 tsp salt
- 2½ cups fresh haskap berries
Instructions
- Preheat oven to 375°. Prepare muffin tins with liners or spray with cooking spray.
- Whisk together the butter, eggs and milk. In a separate bowl, whik flour, sugar, baking powder and salt until combined.
- Stir the wet ingredients into dry ingredients until just combined. Be careful not to overmix or the muffins with be tough. Lightly fold in the haskap berries.
- Spoon into muffin tin and sprinkle with some sugar.
- Bake for 25-30 minutes (until a toothpick inserted comes out clean). Enjoy!
A few muffin baking tips:
Make sure you don’t over mix the muffin batter – this keeps them light, fluffy and tender, a muffin must-have. I just mix until it’s just combined. Also you can use any berry with this recipe. If you use a less sweet berry like raspberries or a wild berry mix, they will be a little more tart so you can add up to a cup of sugar to offset that or leave as is. They will still be delicious, just not as sweet!
This made a batch of 12 muffins and they will keep for up to 6 days (I think), ours have never lasted that long since we eat them immediately lol. I hope you enjoy them and if you make them, tag me on Instagram so I can reshare! Enjoy!
If you want another delicious muffin recipe check out my banana oat muffins!
3 Comments
These muffins were really good, I’ll admit, but I think the fam and I would prefer it with a little more sugar.
Thanks for trying it out! It’s one of my favourites too! I need to try it with rhubarb as well, that would be delicious!
Very tasty! Surprisingly moist too. I substituted the sugar for brown sugar, since I prefer using it with tart fruits like rhubarb…if rhubarb can be called a fruit. Definitely keeping this recipe. Thanks for sharing.