Saskatoon Berry Muffins
Me: “Don’t eat the muffins so fast!”
Paul: “Don’t make them so good!”
Fair statement. For once in our relationship, I didn’t have any words to argue back with ;-)
Saskatoon berries have hit a high this year. I’ve heard accounts from friends and fellow bloggers picking buckets upon buckets from bushes near their homes. Pies, jams and tarts have been made, with the extras being dropped off to ever-so-grateful friends and family.
When I bought my Saskatoon’s from a local Hutterite colony at the High River Farmers’ Market, the lady selling them told me once you start eating them, you wouldn’t be able to stop. She was right! I’m glad I’ve had offers from friends to come pick through their stashes so I can continue to make these muffins and other goodies before this year’s crop runs out. (Although, I do plan to keep some frozen for mid-winter baking!)
Saskatoon berries are similar to blueberries but I find them to be a tad smaller and have a wild sweet taste unlike any other berry. If you can’t find saskatoon berries at your farmers’ markets or grocery stores, look for prairie berries, service berries, shadbush and juneberries — they are all the same! They also have great nutritional stats like their berry cousins. Saskatoon’s are high in manganese, magnesium, iron, calcium, potassium, copper and carotene. And of course, they’re great anti-oxidants.
For my first foray into cooking with saskatoon berries, I relied on my Auntie Bee’s muffin recipe and simply switched out blueberries for saskatoons. Surprisingly enough, the muffins turned out to have a bit of a different texture than the original blueberry muffins. Saskatoon’s must have less moisture in them than blueberries because these muffins have a bit of crumble, making them perfect candidates for jam or butter.
To make these muffins vegan, use a flax egg and almond milk. And, gluten-free friends can easily use a GF baking mix in replacement of the flour and hemp or flax seeds instead of the wheat germ.
Saskatoon Berry Muffins
- 1 3/4 cups all-purpose flour
- 1/3 cup wheat germ
- 1/3 cup sugar
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1 egg
- 1 cup milk
- 1/4 cup oil
- 1 cup fresh or frozen saskatoon berries
1) Preheat oven to 400F.
2) Combine flour, wheat germ, sugar, baking powder and salt - stir to blend well.
3) Beat egg, milk and oil in a small bowl.
4) Add liquid ingredients all at once to dry ingredients.
5) Stir just until all ingredients moistened.
6) Fold in saskatoon berries.
7) Fill well greased muffin tin 2/3 full. Bake for 15-20 minutes.