The best Saskatoon Berry Muffins you will ever bake! Your guests and family members will be begging for more after you bake this muffin recipe!
We don’t share a lot of recipes here, but when we do, it’s because they are easy and delicious! This mom of three does a bit of baking when she can, and muffins are my favourite thing to make. Every summer in our neck of the woods, we get a big crop of wild saskatoon berries, but recipes for them are hard to come by sometimes. Since our freezers are full of saskatoon berries in the fall, I thought this was the perfect time to share the recipe for our delicious saskatoon berry muffins.
What are Saskatoon Berries?
If you’re looking up this recipe, you likely already know what these berries are, but if you’ve come across it out of curiosity you may not have heard of them. When I first moved here, I heard of people picking them and adding them to recipes, but I had never heard of them before! Now I can’t wait to pick them every summer!
They are small berries a bit smaller than blueberries. They ripen in June and July, but many people freeze them and eat them all year round. They have a sweet berry taste, but are more bitter then most small berries.
They are also supposed to be high in nutrients, fibre, protein, and antioxidants! Overall, they are great little berries to bake into pies, pancakes, and, of course, muffins.
Can I Add Frozen Saskatoon Berries to Muffins?
Since these berries are only ripe for a couple of months, most of you will want to know if you can bake with frozen berries. Frozen saskatoons do not need to be thawed before you add them to your cake batter. In fact, the muffins in the picture were made with frozen berries.
You can also let them thaw if you like. The biggest concern would be that the colour would bleed and stain your entire muffin batch blue or purple. If you are using frozen berries, you can also toss the frozen saskatoons in some flour to prevent them from sticking and sinking to the bottom of the muffin tins.
How to Make Saskatoon Berry Muffins
The entire saskatoon berry muffin recipe is listed in the printable card below. But it’s very simple. Mix the dry ingredients, add the wet ingredients, and fold in the berries gently.
It results in a nice thick muffin batter that rises beautifully! The best part of this recipe is the crumb topping. The topping adds such a sweetness to the slightly bitter berries. It can be baked without it if you don’t want to add the extra sugar.
If you make these muffins, I guarantee that your guests or family members will be begging you to make more! My kids always demolish these in days. Enjoy!
- 1 cup saskatoon berries (fresh or frozen)
- 1 1/2 cups all purpose flour
- 3/4 cup white sugar
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 tsp. ground cinnamon
- Preheat oven to 400F. Grease muffin cups or line with muffin liners.
- Combine flour, sugar, salt, and baking powder. Place vegetable oil into a 1 cup measuring cup, add the egg, and then add enough milk to fill the cup. Mix this with the flour mixture.
- Fold in the saskatoon berries.
- Fill muffin cups right to the top.
- Make crumb topping by mixing together sugar, flour, butter and cinnamon. Mix with a fork, and sprinkle over muffins before baking.
- Sprinkle crumb topping on muffins before baking.
- Bake for 20-25 minutes in the preheated oven, or until done.
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