Saskatoon Muffins

Living in the Canadian prairies; there is an abundant of saskatoon berries throughout the month of July. Last summer we had an exceptional year for this sweet earthy berry, which means my freezer is full of them waiting to be baked into something delicious! and there is something comforting about enjoying the simple pleasures of a muffin with your morning coffee. If saskatoons are not available in your area, you can substitute this recipe with blueberries.

How to make Saskatoon muffins

1. Begin by mixing the dry ingredients together in a large bowl and setting aside.
2. in a 1 cup measuring cup, measure out the vegetable oil, add the egg, and fill the remaining measuring cup with milk.
3. With a rubber spatula, stir the wet ingredients into the dry ingredients just until moist; being careful not to over mix. The batter will be thick.
4. Gently fold in the saskatoons.
5. Fill 12 muffin cups evenly with the batter and set aside while you make the streusel topping.
6. To make the topping, combine all ingredients and mix together with a fork until it resembles course crumble. Top the muffins with the streusel, and bake in the oven for 30-35 minutes until a toothpick inserted into the center comes out clean.
7. Cool on a wire rack and store at room temperature in an air tight container for up to 4 days. For longer storage, place muffins in an air tight container in the freezer for up to 1 month.

Did you know that Saskatoon berries are rich in vitamins A, B and C. They are good source of antioxidants, and contain the richest sources of anthocyanins (anti-inflammatory properties) of almost any fruit because of their blue, purple, and red pigments found beneath the skin of the berry.