When you were growing up, did you have a favourite afterschool snack?  I don’t remember what I had when I was at home, but I do remember what my grandma usually made for me when I was at her house–Saskatoon Berry Muffins.

Sure, she could have made them with blueberries, but there’s something about the slightly tart and meaty texture of a Saskatoon berry that beats a blueberry any day.

This muffin recipe comes together in minutes and uses fresh or frozen Saskatoon berries.  I’ve mostly stuck to Grandma’s tried and true recipe, but I’ve added in a bit of greek yogurt for extra protein and to help prevent the muffin from drying out.

Related: No Bake Saskatoon Berry Cheesecake

As always, muffins are best fresh out of the oven, but are lovely as an after school snack.  Just warm them up in the microwave for 15 seconds and enjoy cut in half with a small pat of butter.

Yield: 12 muffins

Saskatoon Berry Muffins

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An easy and delicious muffin using fresh or frozen Saskatoon berries.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

• 1 3/4 cups flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/4 tsp salt
• 1 beaten egg
• 3/4 cup milk
• 1/2 cup plain greek yogurt
• 1/4 cup cooking oil
• 1 cup Saskatoon berries or blueberries
• 1 tsp lemon zest

Instructions

1. Mix all dry ingredients and make a well in the bowl.
2. Add in the beaten egg, milk, yogurt, oil, Saskatoon berries, and lemon zest. Mix until just combined. The dough will be quite thick.
3. Line a muffin tin with liners and spoon in batter. Bake at 400 degrees for 18-20 minutes or until golden brown. Check for doneness by inserting a toothpick in the centre of one muffin. If it comes out clean, the muffin is ready.
4. Cool for 5 minutes and serve.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 156Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 17mgSodium: 148mgCarbohydrates: 23gFiber: 1gSugar: 7gProtein: 4g

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Kristen Raney

Kristen is a former farm kid turned urban gardener who owns the popular gardening website, Shifting Roots.  She is obsessed with growing flowers and pushing the limits of what can be grown in her zone 3b garden.  She also loves to grow tomatoes, but oddly enough, dislikes eating them raw.