Lowbush Cranberries and Cranberry Muffin Recipe

The fall leaves and a light freeze means that the lowbush cranberries are ready!

They are easier to pick than lowbush blueberries because they are more firm, they grow in larger clusters, and I can use a berry picker.  Some people use the berry picker for blueberries, but I find it smashes them too much.

Yum cranberries, my favorite.  Even these are still a bit light, they are best after a frost, but we have had a really late freeze this year,  Sunday was the first light frost at our place, the average is September 7th.

Lowbush Cranberry Muffins

3/4 cup lowbush cranberries
3/4 cup powdered sugar
2 cups whole wheat pastry flour
3 tsp baking powder
1 tsp salt
1/4 cup granulated sugar
1 cup milk
1 egg well beaten
4 tbsp melted butter or coconut oil

Mix cranberries with powdered sugar and set aside while preparing the muffin mixture.  If using frozen, I leave them frozen.  If using cranberries from the store, may want to coarsely chop them prior to use, the lowbush berries are much smaller.  To remaining dry ingredients add, milk, egg and oil/butter.  Stir until dry ingredients are moistened (you may need more milk as this recipe was not originally whole wheat).  Gently fold in sugared cranberries.  Pour into lightly oiled muffin pans, filling each 2/3 full.  Bake at 350 for 20 minutes or until done.

Recipe adapted from the University of Alaska Cooperative Extension Service