Saskatoon Muffin Recipe
This Saskatoon muffin recipe is bursting with juicy berries and topped with a sweet cinnamon crumble — perfect for breakfast, snacks, or camping treats!
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.
For some of our favorite muffin recipes, you simply have to try this avocado and banana muffin recipe, keto blueberry muffin recipe, and a high protein chocolate zucchini muffin.
These orange cranberry cream cheese muffins and copycat Starbucks pumpkin muffins are also delicious!
How to Make Saskatoon Muffins
Ingredients
For the Muffins
- All-purpose flour – The base that gives these muffins their soft, tender structure.
- White sugar – Adds just the right amount of sweetness to balance the tart berries.
- Salt – Enhances all the flavors and keeps the muffins from tasting flat.
- Baking powder – Helps the muffins rise beautifully into fluffy perfection.
- Vegetable oil – Keeps the muffins moist and soft for days.
- Egg – Binds everything together while adding richness.
- Milk – Adds moisture and creates a smooth, pourable batter.
- Fresh Saskatoon berries – The star of the show, bringing juicy bursts of flavor (blueberries work in a pinch!).
For the Topping
- White sugar – Creates the perfect sweet, slightly crunchy topping.
- All-purpose flour – Gives the crumble its classic crumbly texture.
- Butter, cubed – Adds richness and helps form those irresistible buttery crumbles.
- Ground cinnamon – Brings cozy, warm flavor that makes your kitchen smell amazing.
Instructions
1. Preheat oven to 350 degrees.
2. Combine flour, sugar, salt, and baking powder.
3. 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.
4. Fold in the fruit.
5. Fill greased muffin cups right to the top.
6. To make the crumb topping, use a fork to mix together the sugar, flour, butter, and cinnamon.
7. Sprinkle the topping evenly over muffins before baking.
8. Bake for 30-35 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.
Frequently Asked Questions
What do Saskatoon berries taste like?
Saskatoon berries taste similar to blueberries, but are slightly nuttier with a hint of almond flavor and a bit less sweetness.
Can I substitute Saskatoon berries in this recipe?
Yes! Blueberries are the most common substitute, but raspberries or chopped rhubarb also work beautifully in this versatile muffin base.
How do I store homemade muffins?
Store muffins in an airtight container at room temperature for up to 2–3 days, or freeze them for up to 3 months for easy grab-and-go treats.
Why are my muffins dry?
Overbaking or adding too much flour can dry them out — be sure to measure carefully and check for doneness early.
Can I make these muffins ahead for camping?
Absolutely! Pre-measure the dry ingredients at home, then just mix and bake at your campsite — easy, fun, and guaranteed to impress everyone around the fire.
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Saskatoon Muffin Recipe
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup white sugar
- ½ tsp salt
- 2 tsp baking powder
- ⅓ cup vegetable oil
- 1 egg
- ⅓ cup milk
- 1 cup fresh saskatoons or blueberries
- Topping –
- ½ cup white sugar
- ⅓ cup all-purpose flour
- ¼ cup butter softened
- 1 ½ tsp ground cinnamon
Instructions
- Preheat oven to 350 degrees.
- 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 the fruit.
- Fill greased muffin cups right to the top.
- To make the crumb topping, use a fork to mix together the sugar, flour, butter, and cinnamon.
- Sprinkle the topping evenly over muffins before baking.
- Bake for 30-35 minutes in the preheated oven, or until done.
Notes
- Substitute the Saskatoon berries with blueberries, raspberries, or even rhubarb.
- To take this recipe camping, 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.
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 :)