Recipe by melmcclare
"Saskatoon berries are a nice alternative to blueberries, with a slightly tart bite to them. They taste great in this oat muffin recipe."
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1 1/2 cups
1 1/2 teaspoons
frozen saskatoon berries
Great recipe! I added an extra cup of saskatoons and had to cook the muffins quite a bit longer than stated (probably an extra 10-12 minutes) and they still weren't very brown on the top and tasted a bit dry. I also substituted half of the oil with applesauce, so that may have made a difference.
This recipe made wonderful muffins. There is just the right amount of sweetness from the sugar, which balances nicely with the Saskatoon berries. I made a double batch and it made 24 muffins. I will make this recipe again, but I will add even more berries as I like muffins with loads of fruit.
We don't have Saskatoon berries around here but I made this with blueberries and they were delicious. Did take a little longer to bake than stated, as others noted. Nice balance with the oats and not too sweet! Yum!
I used a mix of heavy cream and milk for the milk, 1/2 cup whole wheat flour and 1 cup regular flour, and applesauce for the oil. The batter was very thick when I mixed in the applesauce and egg, so I added a little milk. They did take longer, but they were very good.
Good basic oatmeal muffin recipe that you could customize by replacing the Saskatoon berries with other things.
* Percent Daily Values are based on a 2,000 calorie diet.
Saskatoon Berry Oat Muffins
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 94
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