Saskatoon Muffin Recipe
This Saskatoon muffin recipe is absolutely delicious and makes a perfect breakfast. When fresh Saskatoon berries are in season, these muffins are a must bake!
I also make this versatile muffin recipe using rhubarb and raspberries!
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While geocaching at the beach on Canada Day, we stumbled upon a Saskatoon tree. We just had to pick the ripe berries!
They are very similar to blueberries, but with more seeds and not quite as sweet. Because we hadn’t planned for it, we improvised and used Isaiah’s hat as a bucket and I whipped these yummy muffins up when we got home.
Some of our favorite muffin recipes that you simply have to try are: Avocado & Banana Muffin Recipe, Rhubarb Muffin Recipe, and Double Chocolate Chip Muffins.
Ingredients Needed to Make These Muffins
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh Saskatoons (blueberries make a good substitute!)
Topping:
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter, cubed
- 1 1/2 teaspoons ground cinnamon
How to Make This Saskatoon Muffin Recipe:
1. Preheat oven to 350 degrees.
2. Combine flour, sugar, salt, and baking powder. Place vegetable oil into a 1-cup measuring cup; add the egg and enough milk to fill the cup. Mix the liquid with the flour mixture. Fold in fruit. Fill muffin cups right to the top and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 30 to 35 minutes in the preheated oven, or until done.
We take this recipe camping too. I premeasure and package all of the ingredients before we head out. Then I combine everything at the campsite and bake the muffins in our new Coleman Oven. You could also bake them slowly over the campfire in a foil muffin tin. Just be sure to adjust the baking time as necessary and watch that the bottoms don’t burn.
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My kitchen essentials for baking:
- I love using this non-stick bakeware for all of my baking.
- These silicone mitts are perfect for grasping hot pans and baking dishes.
- This Henckel Knife is my favorite for slicing and dicing in the kitchen.
- These parchment paper bags are perfect for packaging and these large Rubbermaid food storage containers are great for storing baking in the freezer.
Affiliate links below.
My Kitchen Essentials for Baking:
- I love using this non-stick bakeware for all of my baking.
- These silicone mitts are perfect for grasping hot pans and baking dishes.
- This Henckel Knife is my favorite for slicing and dicing in the kitchen.
- These parchment paper bags are perfect for packaging and these large Rubbermaid food storage containers are great for storing baking in the freezer.
Saskatoon Muffin Recipe
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup white sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/3 cup vegetable oil
- 1 egg
- 1/3 cup milk
- 1 cup fresh saskatoons or blueberries
- Topping:
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/4 cup butter softened
- 1 1/2 teaspoons ground cinnamon
Instructions
1. Preheat oven to 350 degrees.
2. Combine flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in fruit. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 30 to 35 minutes in the preheated oven, or until done.
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Since I’m originally from Saskatoon I have a weak spot for Saskatoons! They tend to be smaller than blueberries and actually have a blue/purple flesh and stain your clothes WAY worse than blueberries! LOL I found that out the hard way :) These muffins look so good!!!
Very disappointed. Was all set to make recipe, then found it calls for rhubarb!! Why do you call it Saskatoon muffins???☹️
Sorry! Typo… all fixed :)
I’m from Michigan and had never heard of this berry till we started watching Heartland on Netflix. I didn’t see where you might have taken out the seeds. You said there are more seeds. So would you put these and how do you go about that?
I left the seeds in, they cook down just fine :) You could cook and strain the berries but its not needed.
This recipe certainly doesn’t make 12 large muffins. Had to refer back to the recipe and make sure it didn’t say 12 mini muffins. I used the batter to fill all 12 cups but it only filled about halfway, and they were slightly overdone after only 15 minutes. However the flavour is good, not too sweet.
Thanks for the feedback Ray :)
Hi I made the Saskatoon berry muffins today, they are in the oven cooking as I’m writing this. I had to make a second batch to fill my muffin cups. The mix seems quite thick. I’ll let you know what I think when they are cooked.
Hello, I posted a comment earlier as the muffins were cooking. The muffins cooked up beautifully. You will need to double the recipe to fill the tins. Also I would recommend 1 tsp of cinnamon and adding some vanilla to the recipe. You want to taste the Saskatoon berries. The muffins cooked up beautifully in about 35 minutes and looked lovely.
Thank you for the feedback :)