This is my go to muffin recipe.
And you can substitute almost any fruit for the Saskatoons.
We love rhubarb and raspberries too!
While geocaching at the beach on Canada Day we stumbled upon a Saskatoon tree. We just had to pick them! They are very similar to blueberries but with more seeds and not quite as sweet. So we improvised and used Isaiah’s hat as a bucket and I whipped these up when we got home.
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1/3 cup milk
1 cup fresh or frozen cubed rhubarb
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
1. Preheat oven to 350 degrees.
2. Combine flour, sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in fruit. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together sugar, flour, butter, and cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 30 to 35 minutes in the preheated oven, or until done.
We take this recipe camping too! I pre-measure and package all of the ingredients before combining while camping and baking in our new Coleman Oven.