I always love to plan to go to UPick Farm in the Summer at least couple times. Because I know how much we love fruits, especially it is organic. We went to a UPick Farm last month, we picked the honeyberries and strawberries.
This was my first time to try honeyberries. It has a very unique flavour, you can compare it’s taste to blueberries, raspberries, blackberries, and saskatoons. The flavour seems to vary with varieties. There are most often compared with blueberries, but without the seeds. The seeds are similar to that of kiwis, so you don’t even notice them.
Going to a local farmer market and a field trip like this – UPick Farm, Corn Maze, Pumpkin Patch will help your kids  or even picky eaters to learn different variety of vegetables and fruits. This may encourage them to try new vegetables or fruit.
With a very thin skin, the zesty berries melt in your mouth. Aiden just can’t stop picking and eating them.
This is the Strawberry farm. The strawberries are super sweet and juicy.
These healthy berries can be eaten fresh off the bush, or used fresh to frozen in some blueberry recipe.
Honeyberry Muffins
Ingredients
- 3 tbsp Acovado Oil, or more for the pan
- 2 cups whole wheate flour
- 1/2 cup brown sugar
- 1.2 tsp salt
- 1.5 tsp baking powder
- 1 tsp ground cinnamon
- 1 egg
- 1 cup milk or more if needed
- 1/2 tsp grated lemon zest
- 1 cup honeyberries (blueberries, or raspberries)
Instructions
- Heat the oven to 375F. Grease the muffin tins with a little oil or line it with paper or foil muffin cups.
- Mix together the flour, sugar, salt, baking powder, and cinnamon in a medium bowl.
- Beat together the egg, milk, and oil in a large bowl.
- Add the dry ingredients to the wet ingredients and stir just enough to combine everything. If the batter is very dry and does not come together easily, add another 1 to 2 tbsp milk.
- Gently fold the honeyberries into the batter.
- Distribute the batter among the muffin cups, filling them about 2/3 full.
- Bake for 12-13 minutes (mini) and 20-25 minutes (large), until the muffins are browned on top and a tooth-pick inserted in the centre of a muffin comes out clean.
- Remove the pan from the oven and let rest for 5 minutes before removing the muffins. Serve warm or at room temperature (or cover tightly and keep at room temperature for up to a couple days).
- Yield 6 muffins (large) and 24 mini muffins.
Leave A Comment