Saskatoon Berry Muffins
Plain buttermilk muffins loaded with saskatoons and finished with coarse sugar.
- Prep
- 15 min
- Cook
- 22 min
- Total
- 37 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •12-hole muffin tin
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 9 g
- carbs
- 36 g
- protein
- 5 g
- calories
- 240
Instructions
- 1
Whisk the dry ingredients in a big bowl.
- 2
Beat the eggs with the buttermilk and melted butter.
- 3
Pour the wet into the dry and fold about ten times — lumps are correct.
- 4
Fold in the berries with two more turns of the spoon.
- 5
Divide between paper cases, sprinkle with coarse sugar and bake at 200C for 20-22 minutes.
- 6
Cool 5 minutes in the tin before lifting out.
Chef's tips
Toss frozen berries in a spoon of the flour before folding them in so they do not streak the batter.
Ingredient substitutions
- buttermilk → milk soured with a tablespoon of vinegar
Storage
2 days at room temperature; freeze for 2 months.
Common mistakes to avoid
- •Overmixing, which makes them tough and tunnelled
Serving suggestions
Cooked Saskatoon Berry Muffins?
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