This saskatoon muffin recipe is absolutely delicious and perfect for making for breakfast. When fresh saskatoon berries are in season these saskatoon muffins are a must bake!
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TABLE OF CONTENTS
I also make this muffin recipe usingrhubarband raspberries too!
While geocaching at the beach on Canada Day we stumbled upon a Saskatoon tree. We just had to pick them! They are very similar to blueberries but with more seeds and not quite as sweet. So we improvised and used Isaiah’s hat as a bucket and I whipped these up when we got home.
Some of our favorite muffin recipes that you simply have to try are:,Rhubarb Muffin RecipeandDouble Chocolate Chip Muffins.
Ingredients needed to make these muffins:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh saskatoons (blueberries make a good substitute!)
2. 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 this with flour mixture. Fold in fruit. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 30 to 35 minutes in the preheated oven, or until done.
We take this recipe camping too. I pre-measure and package all of the ingredients before combining while camping and baking 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.
This saskatoon muffin recipe is absolutely delicious and perfect for making for breakfast. When these berries are in season these muffins are a must bake!
Ingredients
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh saskatoons (or blueberries)
Topping:
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, softened
1 1/2 teaspoons ground cinnamon
Instructions
1. Preheat oven to 350 degrees.
2. 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 this with flour mixture. Fold in fruit. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 30 to 35 minutes in the preheated oven, or until done.
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Enjoy!
Hello, I’m Heather!
I'm an active mom of twin boys who is always looking for opportunities to inspire creativity through fun crafts, do-it-yourself projects and delicious recipes. This blog has been an integral part of supporting my little family and I am so grateful to have you become a part of our journey! Let's create together... Read more...
Chilling your muffin batter overnight in the fridge is the BEST thing you can do for amazing muffins. It makes them more moist, tender, and TALLER! It's very similar to chilling cookie dough, which if you know me you know I'm obsessed with chilling cookie dough. Think of it like marinating.
Add strawberries to chocolate muffins. You can even experiment with crushed pineapple and mandarin oranges to add a citrus twist to your favorite muffins. We recommend adding 1/2 to 1 cup of fresh or frozen (thawed and drained) fruit. Gently fold into the batter.
If there isn't enough egg, your batter or dough may not be able to hold its structure or could end up overly dry or dense. On the other hand, if there is too much egg, your baked goods could lose their shape due to excess liquid, or have a rubbery (or even overly cakey) texture depending on the recipe.
A thick and lumpy muffin batter is good. The lumps will go away when they bake. I recommend mixing by hand, using a spatula or wooden spoon because it's easy to over mix using a hand or stand mixer. Most normal baking it's okay to mix until the batter is smooth, but this should be avoided with muffins.
Coating the berries with a spoonful of the recipe's dry ingredients prevents sinking. Instead, it helps the berries adhere to the batter, keeping them well distributed throughout the muffin. And if you're using frozen blueberries, the flour will also help minimize how much the berries bleed into the batter.
When you overmix the batter, it crushes the air bubbles and ruins the fluffy texture. → Follow this tip: To ensure a batch of light, fluffy muffins, mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible.
As stated above, different flours, swaps and add-ins can impact muffin cooking time and should be taken into account when making your baked treat. That being said, the standard oven temperature for baking desserts like quick breads and muffins is commonly set to 350 degrees Fahrenheit.
It is possible to replace oil with butter in a muffin recipe as generally most muffin recipes are quite forgiving and you may find that butter gives a better flavour.
We recommend using water; however we know that some Makers prefer to use milk to make muffins. Using milk can change the texture of the muffin to be more like a cupcake.
Spices and Flavorings. Give your muffin or pancake mix an extra kick by adding a teaspoon or two of your favorite powdered spice. Some of my go-to additions are cinnamon, nutmeg, pumpkin pie spice, and allspice. But have some fun and figure out what works best with your mix.
Bake your muffins at 400°F for the first 5 minutes, then drop the temperature to the more standard 350°F for the remainder of the bake time. This method sparks the leavening agents (especially baking powder) in the batter to react quicker, creating that gorgeously risen top.
Not enough leavening agent. This can happen with unsifted flour (sifting also helps incorporate air), using the wrong type of flour (especially if the recipe calls for self-raising), or using old or improperly-stored flour or baking soda/powder.
You can try self-rising flour and baking soda to get perfect rise on cupcakes, but for cupcakes to have an even rise, You can try use measuring tools. Cookie or an ice cream scoop. You can also try 2 to 3 tablespoon of batter to make even cup cake.
Muffins rise due to the expansion of gases, such as carbon dioxide, created by the interaction of baking powder, baking soda, or yeast (depending on the recipe you are using) with moisture and heat. Baking tall and fluffy muffins requires a combination of precision and intuition.
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