There is nothing quite like the taste of a wild raspberry, plucked right from the bush and still warm from the sun. The flavor always brings back memories of my childhood and wandering the field edges and mow strips looking for the telltale light green and white leaves, aqua stems, and dark berries.
Wild Raspberries, commonly called Black Caps, look similar to wild blackberries and are often mistaken for such. Yet, to someone who is knowledgeable of wild foods, the two fruits are very different.
Wild raspberries are shaped like a cap, hence the name black cap. While blackberries have a white core, wild raspberries are hollow. Blackberries are larger and much shinier, while raspberries are smaller. The seasons of the two overlap, yet the raspberries are ripe much sooner than the blackberries – which makes them an even better find.
There are no poisonous look-a-likes, so if you find some wild raspberries, you will definitely want to pick them before the birds – or another person – get to them first! They freeze well, are great as a topping for ice cream, make a great jam, and work well in baked goods. One of my favorite ways to use frozen (or fresh!) wild raspberries is in muffins. They pair perfectly with a hot cup of coffee for breakfast.
Wild Raspberry Streusel Muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup applesauce
- 1 tablespoon vegetable oil
- 1 egg
- 1/3 cup milk
- 1 1/2 cups Wild Raspberries
For the topping:
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 2 1/2 teaspoons ground cinnamon
- Preheat oven to 400 degrees.
- Line muffins tin with liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
- Place vegetable oil and applesauce into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture.
- Fold in the raspberries.
- Fill muffin cups right to the top.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes.
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