Saskatoon Berry Jumbo Muffins

Ingredients

3 Jumbo 6 muffin trays

18 Jumbo muffin liners

Non-stick cooking spray

5 cups Saskatoon Berries, rinsed and patted dry

2 Tbsp. Flour

Dry Ingredients:

1 cup whole wheat flour

2 cup white flour

2 Tbsp. baking powder

2 teaspoon baking soda

1 teaspoon salt

Wet Ingredients:

2 cups sour cream

6 large eggs

1 1/2 cups brown sugar

1 cup honey

1 1/2 cups extra virgin olive oil

3 tablespoons vanilla extract

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Directions

Preheat your oven to 350°F.
Line 2 jumbo muffin tins. Spray liners with nonstick cooking spray.
Toss the blueberries with the tablespoons of white flour and set aside.
Mix the rest of the dry ingredients in a bowl.
In a second, larger bowl, whisk the wet ingredients
Fold in the flour mixture and then the blueberries.
Use a large one cup ladle and a spatula to fill the muffin cups. The batter will completely fill the cups.
Bake for about 45 minutes, until the tip of a knife inserted in the center of two or three muffins doesn’t show any raw batter.
Let the muffins cool for about 15 minutes before eating.