Saskatoon Muffins

Recipe makes 12 muffins

Whatcha Need

• ½ cup (1 stick) unsalted butter, softened
• 1 cup granulated sugar, plus more for the tops
• 2 large eggs
• 1 teaspoon vanilla paste or extract
• 2 cups (9 ounces) all-purpose flour, plus 2 Tablespoons for the berries
• ½ teaspoon kosher or sea salt
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ½ cup buttermilk
• 2 cups Juneberries, washed and destemmed

Whatcha Do

1. Preheat the oven to 375℉. Line a muffin tin with paper liners.
2. Using an electric mixer on medium speed, cream the butter and sugar until light and fluffy, about 2 minutes.
3. Add the eggs and vanilla. Mix on low speed until combined.
4. In a separate bowl, whisk together the 2 cups flour, salt, baking powder, and baking soda. Add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix just until combined.
5. Toss the Juneberries with the remaining 2 Tablespoons of flour. Gently fold them into the batter.
6. Divide the batter evenly among the prepared muffin cups. Sprinkle a little granulated sugar over the tops.
7. Bake for about 22–28 minutes, or until golden and a toothpick inserted in the center comes out clean.
8. Remove the muffins from the tin and allow them to cool at least 30 minutes before serving.