These muffins are wonderful with any kind of fruit. We make them with the higher amount of sugar, but you can reduce it if you want. Don’t be surprised if they take longer to bake than the time listed below—we find they usually do. Sometimes we sprinkle a simple streusel on top of the muffins before baking, but they certainly don’t need it.
| ½ c | butter, room temperature |
| 1-1½ c | sugar |
| 2¾ c | flour |
| 1 t | baking soda |
| ½ t | salt |
| Pinch | nutmeg |
| 4 | eggs, beaten |
| 1½ c | sour cream |
| 1 t | vanilla |
| 1½ c | saskatoons |
Preheat oven to 400°F.
Cream butter, sugar and salt until light, about 3 minutes. Sift together the flour, baking soda, salt and nutmeg. Stir together the eggs, sour cream and vanilla. Add the flour mixture to the butter mixture, alternating with the sour cream mixture. Start and end with the flour mixture, mixing gently after each addition (do 3 additions of the flour and 2 additions of the sour cream mixture). Do not overmix. Stir in the saskatoons.
Scoop into a muffin cup-lined muffin tin and sprinkle with sugar and cinnamon. Place in 400°F oven and bake for 15-20 minutes.