With a somewhat tangy flavour, saskatoon berries make a suitable swap for blueberries. In this recipe for oat muffins, they taste fantastic.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 45 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- ¾ cup rolled oats
- ¾ cup milk
- 1 ½ cups all-purpose flour
- ½ cup white sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil
- 1 large egg, beaten
- 1 cup frozen saskatoon berries
- 1 tablespoon brown sugar
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin pan.
- Stir together oats and milk in a small bowl until combined; set aside.
- Whisk together flour, white sugar, baking powder, baking soda, and salt in a large bowl. Whisk together oil and beaten egg in a separate bowl; stir egg mixture into flour mixture just until batter is combined.
- Mix oat mixture into batter; fold in saskatoon berries. Divide batter evenly into the prepared muffin cups; sprinkle muffins with brown sugar.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 18 minutes. Cool in the pan for 10 minutes. Serve warm or cool completely on a wire rack.
- Saskatoon berries are also known as service berries.
- You can substitute blueberries for saskatoon berries.
Nutrition Facts
| Calories | 213 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 1 g |
| Sodium | 172 mg |
| Sugars | 11 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Was awesome receipe and easy to follow, tasted pretty good too
I had to substitute Presidents Choice All Purpose Gluten Free Flour for the wheat flour and it worked perfectly. If I had to make a suggestion, it might be to add some lemon zest, vanilla or cinnamon to the base recipe, but it is very good without. I love that I can use my home grown saskatoons in such a great way. My kids are going to love these.
Made the muffins with organic oats and flour. Added 1 1/2 tsp. Vanilla and a heaping teaspoon of cinnamon and a pinch of cardamom. Used butter over oil and increased berries by 1/3 cup. Baked at 375 for 22 minutes. Made 12 and work buddies inhaled them
My family really enjoyed these muffins. I had 2 cups of saskatoons so I put them all in. Each bite was very juicy! Will make again.
super great recipe! I used coconut sugar instead of white sugar, unsweetened applesauce instead of oil, and added a teaspoon of cinnamon. My whole family loved them!
I quadrupled the recipe … made a few changes! I used buttermilk, added lemon zest and vanilla and doubled the berries. I also used quick oats. They were delicious and not too sweet . Will keep this one.
Quite pleased with this recipe. We just had canned saskatoon berries and they substituted well. Topping: I mixed white sugar with cinnamon instead and this turned out nice. Used 1/3 coconut flour; 1/3 amaranth flour; and 1/3 buckwheat flour since I like a heartier muffin and this also worked. Saskatoon is a great option for muffins since the baking seemed to remove all the crunchy seeds that you notice eating them fresh.
Great recipe, only change I made was topping with a butter, brown sugar and cinnamon mix. Great without as a healthy muffin and wonderful with as a sweeter option. Definitely a keeper
I rarely rate recipes below 4 but these were just ok. I had fresh-picked Saskatoons and I used about 1 1/2 c. I also added a tsp vanilla and 1 tsp cinnamon but they were still fairly bland. To be fair, I forgot to put the brown sugar on top before baking but I think it still would need more. Next time I would make a proper streusel of brown sugar, flour, and melted butter to put on top.
I made the recipe exactly as it is and they were fantastic. I found the instructions different than any other muffin recipe I’ve made but they definitely turned out perfect!
Added tsp vanilla, tsp cinnamon, used half whole wheat flour and half white flour. Also used the hand blender on the oatmeal/milk mixture so the kids wouldn’t see or complain about the oatmeal. Doubled the recipe and made enough for pan of mini muffins and one pan of regular muffins. Was great!
I had Saskatoon berries from my CSA box so I thought I would try this recipe. These muffins were fine. They turned out (after I had to bake them for an extra 10 minutes) but they just don’t really taste like anything. I’ve had much more flavorful muffins. Will not be making again…
Substituted the frozen berries for fresh strawberries. Substituted the baking soda for 3x the amount of baking powder. Increased the baking time by several minutes. Turned out delicious.
These are good!
I love this recipe and have made it several times! It is great as-is, (though I used regular blueberries, because that’s what I can get). It also is a great base recipe for different mix-ins and flavors. I’ve subbed in whole wheat flour for part or all of the all purpose four, and I’ve even used the base recipe to make pumpkin muffins that were wonderful. So far, this recipe is pretty foolproof! Thank you for a great recipe!
I used fresh saskatoons and substituted milk with buttermilk and added a tsp of vanilla extract to liquid ingrediants. I baked muffins at 375 degrees instead of 350 for approximately 19-20 minutes. Will make again, thanks for the recipie.
Delicious! I made this with blueberries, and this will now be my go-to blueberry muffin recipe.
Delicious! Used blueberries and added some orange zest as another person suggested but otherwise followed the recipe exactly. Did bake a little longer…about 23 minutes. Turned out beautifully! Will be making these again!
They were moist and delicious!
I substituted red raspberries for the Saskatoon berries. I baked them 7 minutes longer than called for and they were still under cooked. They are better after sitting a couple days. I will make these again and will freeze some.
I followed the recipe exactly except that I used coconut oil instead of vegetable oil. I learned you need to melt it first because the cold milk turns it to chunks otherwise. My second attempt was better. I loved the slight coconut flavour it gave with the saskatoons. This is one of my favourite recipes now.