,

Heartland Blueberry or Saskatoon Yogurt Muffins

Blueberry muffins 2

Growing up, when our dog (a bearded collie named Sundance) was getting old, I remember my horror when I realized why my mom was buying smaller and smaller bags of dog food. It feels a little like that here… we’re in the final stages of tweaking the back end of the new website and moving everything over, at which point most of the photos won’t fit the new layout, and so posts are getting fewer and further between – more stuff means more to move, and resize.

And I’ve been in Edmonton all week – I just got back – but I did bake a batch of muffins on Sunday night before I left, to bring with me in the car on my pre-dawn drive out to Viking, Alberta, and for Mike to tuck into W’s insulated lunch fish (it’s a fish) to relieve some of the guilt I always have over going away. These are good muffins – ones we used to go to Heartland just for. (They’re also delicious with chopped thin rhubarb stalks – I just plucked a few from the back alley to stash away before the frost gets everything.)

Blueberry muffins 2
Blueberry muffins 2

Heartland Blueberry or Saskatoon Yogurt Muffins

Recipe link

  ,

September 16, 2015

Adapted from The Heartland Cafe Cookbook.

  • Makes: Makes 1 1/2 dozen muffins.

Ingredients

3/4 cup canola or other mild vegetable oil

1 cup brown sugar

3 large eggs

2 cups plain yogurt

3 cups all-purpose flour

2 – 2 1/2 cups oats (old fashioned, if you have them, or quick)

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

2 cups fresh or frozen blueberries or saskatoons (don’t thaw them)

Directions

1Preheat the oven to 400F. In a large bowl, beat the oil and sugar, and add the eggs one at a time, beating after each until the mixture is thick and creamy.

2The original recipe instructs to stir in the yogurt, then whisk together the dry ingredients and berries and add them. I whisked together the dry ingredients, stirred in half, then stirred in the yogurt, then the remaining dry ingredients along with the berries.

3Fill paper-lined muffin tins and bake for 20-25 minutes, until golden and springy to the touch. Tip them in the pan to help them cool.

Makes: Makes 1 1/2 dozen muffins.
00:00
Share

About Julie

7 comments on “Heartland Blueberry or Saskatoon Yogurt Muffins

  1. Carol S-B
    September 16, 2015 at 10:35 pm

    I loved the Heartland as well.
    So nice to have this muffin recipe.
    Just the thing for fall, for breakfast, and for lunchboxes. Thanks, Julie!

  2. Matt Robinson
    September 16, 2015 at 10:43 pm

    These look absolutely awesome and I am certain my boys would LOVE them!

  3. hhington
    September 17, 2015 at 10:34 am

    I make these all the time! Yum.
    Sometimes I do lemon yogurt with the blueberries or coconut yogurt with raspberries. They were my son’s first muffin!

  4. France
    September 19, 2015 at 8:50 am

    Can’t wait to try these! Julie, are there any updates on your new kitchen? I’d love to see how it all turned out!

  5. Nicole Barker
    January 18, 2016 at 10:02 pm

    I would love to know the calorie and nutrition break down of these muffins. I have made them and my girls love them and they are very filling.

  6. Wade
    April 26, 2016 at 1:39 pm

    Yummy! This is a really delectable snack for any time, be it morning breakfast, afternoon tea, or dinner desert.

  7. Anonymous
    May 7, 2017 at 1:28 pm

    Just found this recipe for my fav berries .. Saskatoons! A true northern specialty .. right eh? Lol Thx will be making these with my frozen ones.

Leave a Reply to Matt Robinson Cancel Reply

Your email address will not be published.