Lemon
Lemon zest brightens the berry’s tart, fruity character.

Easy baking
Fresh or frozen haskap berries bring colour and a sweet-tart flavour to muffins. Start with a complete recipe and use these practical tips.
Many recipes add the berries while they are still frozen. Fold them in gently at the end so they are less likely to break and colour the entire batter. Follow the selected recipe when it specifically calls for thawed fruit.
Lemon zest brightens the berry’s tart, fruity character.
Banana brings sweetness and moisture to breakfast-style muffins.
Oats and granola add texture and suit a filling snack.
Raspberries, strawberries or blueberries can soften or vary the flavour.
The guidance on this page does not replace the quantities, temperature and baking time in a complete recipe.
These links show three different approaches. They open the original publisher and are not recipes created or tested by Camerise St-Gabriel.
Frozen haskap berries are convenient for baking throughout the year and are offered according to current stock. Fresh berries are available during the harvest season.
Not for many muffin recipes. Use them frozen unless the chosen recipe says otherwise.
The berries release strongly coloured juice when crushed or mixed for too long. This is harmless, but gentle folding limits the effect.
The result can differ because haskap berries have their own tartness, shape and juice. For a predictable result, start with a recipe written for haskap.