Multigrain Muffins with Saskatoon Berries

Makes 12 servings (1 muffin per serving)


  • 1 cup all-purpose flour 
  • 1 cup spelt flour (if unavailable, all-purpose flour may be substituted)
  • 1 cup granulated sugar 
  • ½ tsp baking soda 
  • ¾ tsp baking powder 
  • 1 cup cracked wheat, rye and flax cereal (see note)
  • ½ tsp salt 
  • 2 large eggs 
  • ¾ cup plain yogurt 
  • ½ cup vegetable oil 
  • 1 tsp vanilla extract 
  • 2 tsp grated lemon zest 
  • 2 cups Saskatoon berries (or berries of your choice) 


  1. Preheat oven to 350°F.  
  2. Combine flours, sugar, baking soda, baking powder, cereal and salt in a large bowl.  
  3. In a separate bowl, whisk together eggs, yogurt, oil, vanilla and lemon zest.  
  4. Add yogurt mixture to flour mixture and stir just until combined. Do not overmix. Gently fold in Saskatoon berries.
  5. Spoon batter into paper-lined muffin cups, filling to the top. (Tip: Use an ice-cream scoop with a release to help portion muffins.) Bake until toothpick inserted in centers comes out clean, about 30 – 40 minutes. 

Note: Sunny Boy is a common brand of cracked wheat, rye and flax cereal, and can be found in most Canadian grocery stores.

 Nutritional analysis per serving: 257 calories, 7 g fat, 5 g protein, 36 g carbohydrate (34 g of available carbohydrate), 2 g fibre, 192 mg sodium 

My Viva Servings:grains