📋 Saskatoon Berry Bliss Muffin Recipe

Saskatoon berry muffins on a cooling rack with a red and white checked tea towel underneath

5 from 1 vote

📋 Saskatoon Berry Bliss Muffin Recipe

These Saskatoon berry muffins are easy to make and a great way to enjoy Saskatoon berry season! Brown sugar, cinnamon and coconut milk enhance the flavor, also making them naturally dairy-free.

Course breakast, Snack

Cuisine American, Canadian, North American

Keyword juneberry, Saskatoon berry

Special Diet Dairy-free, Vegetarian

Allergen dairy, lactose

Prep Time 10

Cook Time 15

Total Time 25

Servings Muffins

Calories 203kcal

Author Terri Gilson

Ingredients

2 ⅓ cups all-purpose flour
1 ¼ cups brown sugar
2 tablespoon baking powder
1 ½ teaspoon cinnamon
¼ teaspoon salt
2 eggs
⅔ cup vegetable oil
14 oz -can of coconut milk (I use light) 400 ml
1 ⅔ cups Saskatoon berries *also know as Juneberries or Service berries

Topping

1.5 tablespoon lemon zest
2 tablespoon Sparkling sugar

US Customary - Metric

Get Recipe Ingredients

Instructions

Preheat oven to 375 degrees F/190 degrees C.
Combine flour, sugar, baking powder, brown sugar, salt and cinnamon in bowl.
2 ⅓ cups all-purpose flour, 1 ¼ cups brown sugar, 2 tablespoon baking powder, 1 ½ teaspoon cinnamon, ¼ teaspoon salt
Stir in Saskatoons.
1 ⅔ cups Saskatoon berries
In separate bowl, mix eggs, oil and milk.
2 eggs, ⅔ cup vegetable oil, 14 oz -can of coconut milk (I use light)
Add wet ingredients to dry ingredients; mix just until moistened.
Spoon muffin batter into paper lined muffin cups.
Bake in preheated oven for 12-15 minutes or until a cake tester comes out clean and the tops of the muffins are lightly browned.

Topping (optional)

Sprinkle lemon zest and sparkling sugar on muffins, dividing evenly between all muffins.
1.5 tablespoon lemon zest, 2 tablespoon Sparkling sugar

Notes

Expert Recipe Tips

- Don’t overmix the batter — Overmixing leads to dense, tough muffins. After adding the wet to the dry ingredients, stir just until the flour disappears. It's okay if the batter looks a bit lumpy.

- Toss berries in flour — Before adding Saskatoon berries to the batter, toss them with 1–2 teaspoons of the dry flour mixture. This helps prevent them from sinking to the bottom during baking.

- Use room temperature ingredients — Bring your eggs and coconut milk to room temperature before mixing. This ensures a smoother batter and more even rise.

- Rest the batter — Letting the batter rest for 10–15 minutes before baking can improve muffin domes and hydration, especially helpful with whole berries.
  Customize the crumb with texture — For a bakery-style muffin top, consider adding a streusel topping with oats, brown sugar, flour, and a dairy-free fat (like vegan butter or coconut oil). Sprinkle this on before baking for a crunchier top.

- Upgrade the coconut milk — If you're open to richer flavor and moisture, you could try full-fat coconut milk instead of light. It adds more body and a subtle richness.

- Zest integration tip — Instead of sprinkling zest on top, rub it into the sugar before mixing. This releases essential oils and distributes flavor more evenly throughout the muffin.

- Check doneness with a thermometer — For perfect doneness, insert a digital thermometer into the center. Muffins are ready when they reach around 200–205°F (93–96°C) inside.

- Cool muffins upside down — To retain moisture and prevent soggy bottoms, turn muffins out of the pan and let them cool upside down on a clean tea towel or wire rack.

- Enhance with extracts — A small splash (½ tsp) of pure vanilla extract or almond extract pairs beautifully with Saskatoons and coconut milk, adding extra depth of flavor.

Storage

Store Saskatoon muffins in an airtight container at room temperature for up to 4 days. They freeze well and can be frozen for up to 3 months.

Nutrition