Saskmom's Saskatoon Berry Muffins

After a recent outing to pick Saskatoon berries at Rhodes' Raspberries and Black Currants U-Pick operation, the kids and I decided our next order of business had to be baking up some delicious Saskatoon Berry Muffins. 

We are a bit fanatical about muffins in our family, as evidenced by my muffin board on Pinterest, my freezer full of muffins and the fact that I've already talked about muffins on this blog here and also here. 

I just can't help myself! Muffins are portable, kid-approved, simple to bake, hard to screw up and easy to freeze. And, now that I'm using fresh, locally grown Saskatoon berries and these cute, colourful silicone baking cups, my muffin madness has grown in epic proportions!

So, let's do this!

Saskmom's Saskatoon Berry Muffins

Makes 2 dozen muffins + a dozen mini muffins to serve or freeze for later.

~ 2 eggs, beaten

~ 1 cup canola oil

~ 1 1/2 cups milk

~ 4 cups flour

~ 2 teaspoons salt

~ 4 teaspoons baking powder 

~ 1 cup sugar {or 1/2 cup granulated sugar and 1/2 cup coconut palm sugar}

~ 2 cups fresh or frozen Saskatoon berries

1. Preheat oven to 375 F. 

2. Combine eggs, oil and milk. 

3. Stir in flour, salt, baking powder and sugar until moistened. {Batter will be lumpy.}

4. Fold in Saskatoon berries.

5. Fill muffin tins coated with cooking spray.
6. Bake for about 20 minutes or until edges are turning golden brown.

Saskmom Tip: Skip the spray by using silicone baking cups. I have come to love my reusable silicone baking cups like these 👉 via my Amazon.ca associates link 👈. Muffins never stick to them like paper liners and they are so fun and easy to clean. I bake, freeze and reheat in them all the time and they look as beautiful as the first day I got them!

Let me know if you share my mania for muffins in the comments below. What's your family's favourite muffin type?