To be fair, this recipe is 100% not of my creation, and I didn’t win any awards with it, but that doesn’t change that its merits! This is the classic and well loved Jordan Marsh blueberry muffin recipe. I just changed the sugary topping and skipped a step or two because I’m lazy. ha.
I chose to use Saskatoon berries in this recipe, but my heart wouldn’t be broken if you used big, plump, beautiful, blueberries.
Last summer I picked a huge, and I mean huge, amount of Saskatoon berries. For some crazy reason, the wild fruit was so bountiful and my girlfriend and I went out of our way to pick as much as I could fit in my freezers!
I think by the end of the season I had picked something like 80-100 cups. Yes. I meant to add that many zeros.
There were untold hours spent picking and even more hours spent washing, cleaning, freezing, and portion packing them for the freezer. But man, was it ever worth it. I got FREE organic, non-gmo berries, that just happen to be pretty darn good for you!
These noble little fruits are found growing wild and free in mostly in Western Canada, they’re also known as service berry and June berry, though if you don’t live in a province or state blessed with these little blue-black beauties, you have likely never heard of them!
Believe it or not, these little berries are superfruits! This means they are especially rich in antioxidants. They are high in fibre and Saskatoon berries are also a source of 5 essential vitamins and minerals.
I’ve made these muffins many, many times over since the summer. My husband and children absolutely love them. My son loves when I send him one in his lunch! These also freeze really well, see the notes in the recipe.
- 1/2 cup butter, softened
- 1 1/4 cup sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup milk
- 2 cups berries, I use Saskatoons, but blueberries would be just fine!
- 3 tsp sugar
- 1 tsp butter
- Preheat oven to 375f, and prepare a muffin tin with paper liners.
- Cream butter and sugar until fluffy, then add eggs one at at time, beating well after each egg. Add the vanilla and beat until well incorporated.
- Combine dry ingredients and mix into the wet alternately with the milk.
- Fold in berries. Scoop mixture into muffin liners until they are 3/4 full.
- Mix the remaining 3 tsp sugar and 1 tsp butter together to make a paste and crumble the paste over the tops of the muffins for an extra crispy treat.
- Bake at 375f for 30-35 minutes.
These muffins freeze very well, I line them up on a cookie sheet and freeze until frozen then transfer into freezer bags to use at a later date!