Lemon Buttermilk Wonderberry Muffins

Have you heard of Wonderberries? They’re one of the many fun plants I’ve experimented with growing in our edible front yard.

I’ve been very pleased to find that they grow well where we live in the southeast with a little protection from the flea beetles (mainly sprinkling with Diatomaceous Earth or wood ashes).

I do wish they were better to eat straight off the bush. They aren’t sweet like blueberries. To me they taste like a very bland blueberry with absolutely no sweetness.

Come to think of it… the flavor is identical to the Garden Huckleberries I grew adjacent to the wonderberries this year.

Maybe they’re normally sweeter under better growing conditions. Anyone out there growing sweet wonderberries?

They are, however, great to bake with. And I hear wonderberries make a fabulous jelly too, though I haven’t tried making any yet.

Lemon Buttermilk Wonderberry Muffins | New Life on a Homestead

I’ve been harvesting our wonderberries for a couple of weeks now, freezing what I haven’t been able to use right away.

I did find some time this week to bake a cupful of freshly picked wonderberries into a batch of delicious golden muffins.

Since I couldn’t find any recipes specifically for making wonderberry muffins in my recipe books, I decided to tweak a blueberry muffin recipe using the ingredients I had on hand. The original recipe called for using regular milk, but I had a little bit of buttermilk that needed to be used up so I substituted that instead. I also added a couple drops of lemon essential oil for a nice addition of lemony flavor.

They turned out really yummy. Next time I’ll probably make them using half wonderberries and half blueberries for a little additional sweetness.


Lemon Buttermilk Wonderberry Muffins | New Life on a Homestead

Lemon Buttermilk Wonderberry Muffins

Makes a dozen


  • 1 3/4 c. flour
  • 1/3 cup sugar
  • 2 tsp baking powder
  • 1 beaten egg
  • 3/4 c. buttermilk (can use milk)
  • 1/4 c. olive oil
  • 2 drops doTERRA lemon essential oil
  • 1 cup fresh wonderberries

Combine the first three ingredients in a medium mixing bowl. In a separate bowl combine the egg, buttermilk, and oil and add to the dry ingredients, stirring just until wet. Fold in lemon oil and wonderberries. Bake in a greased or lined muffin pan at 400* for 20 min. or until a toothpick comes out clean.

Let me know in the comments section below if you have a favorite wonderberry recipe to share!

8 thoughts on “Lemon Buttermilk Wonderberry Muffins”

  1. Could you supply the Latin name of this berry? I do not know which berry you have pictured.
    If it tastes that good, I want in on it!!

  2. I have never heard of this berry. Looks like blueberries though. I don’t think the bb in the store are sweet at all. These muffins look yummy.

  3. These look SO delicious!! I’ve never heard of wonderberries, but we’ve got some blueberries around that would make this a perfect breakfast this morning – thank you, Kendra!!


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