Here in southern Manitoba, I don’t even know if we can grow actual blueberries. I know we have people that grow Saskatoons though, and to me, the two can be used interchangeably. The Saskatoon berry is smaller than the blueberry, and more purple in colour. We use them the same way you would use blueberries. This sweet, compact little berry was the perfect thing to put in muffins. However, being newly gluten free, I’ve been looking for new muffins. These ones are good, they were fairly simple & easy to make. The muffins did not have any floury, powdery after taste as I’ve experienced with some in the past. They were, however, a little hard by the second & third day (like most GF baking, it seems). But, these were delicious fresh, so don’t let that stop you from making them! 
Ingredients:
- 1 cup brown rice flour
- 1/2 cup potato starch
- 1/2 cup tapioca flour
- 2 tsp xanthan gum
- 2 1/2 tsp GF baking powder
- 1/3 cup plus 1 Tbsp sugar
- 3/4 tsp salt
- 1/4 cup applesauce
- 2 large eggs, lightly beaten
- 1/4 cup olive oil
- 3/4 cup nonfat milk
- 1/2 tsp vanilla
- 1 1/2 cups fresh or frozen blueberries
Directions:
- Line muffin tins with paper.
- Stir together dry ingredients.
- Make a well in the center of mixture and add applesauce, eggs, oil, milk and vanilla.
- Stir together just until ingredients are moistened.
- Gently fold in blueberries.
- Divide mixture into muffin tins and sprinkle with sugar.
- Bake at 400 degrees F for 25 minutes.
- Recipe makes 12 muffins.
Source: Fitness and Freebies
These look good. I’ll be sure to try, since I have some saskatoons waiting for me in my freezer!
I have never had a Saskatoon berry but those muffins look good!