If you’ve got an abundance of mulberries right now, make these Mulberry muffins. They’re soft, delicious, have the perfect amount of sweetness and the perfect amount of mulberries in each bite.
Mulberries are a delicious berry that grows on the mulberry tree. When ripe, they are sweet and taste similar to a blueberry and raspberry. They’re full of vitamin C and are not only easy to pick but fun to eat. Mulberry trees tend to yield cups and cups of fresh mulberries, this mulberry recipe uses 1 cup so it will definitely help you get through them. Mulberry jam is also another great way to use them up.
Why this mulberry muffin recipe is great!
- The muffin batter comes together quickly and uses simple ingredients.
- They’re delicious and have a soft fluffy texture.
- Perfect for using up excess mulberries during mulberry season.
- They’re a great one for kids to make themselves (with adult supervision of course).
- Flour – all purpose flour – measure correctly by fluffing your flour up first before scooping
- Baking powder – for rise and fluffiness
- Sugar – white sugar / granulated sugar
- Egg – remove this early so it’s at room temperature when it needs to be used
- Vanilla extract – a must in baked goods
- Vegetable Oil – use a neutral flavored oil
- Milk – full fat milk is great, a plant based milk will work for a dairy free option
- Mulberries – I used fresh berries, but you could also use frozen. When picking mulberries from a mulberry bush it’s good to remember that ripe mulberries are darker in color, you could almost describe them as a black mulberry. The darker ones are ripe and sweet and perfect for this recipes. Avoid the reddish toned ones or mulberries with red spots.
How do I make Mulberry Muffins?
Full Mulberry Muffins recipe with amounts and instructions are in the recipe card below.
Preheat the oven to 180c and line a 12-hole muffin pan with cupcake liners or muffin cups.
Place the dry ingredients (flour, sugar, baking powder) in a large bowl. Mix until the flour mixture until combined.
In a separate bowl or jug add the egg, vanilla, oil and milk. Add this to the dry mixture. Whisk until it just comes together. Don’t over mix.
Add in the mulberries and gently mix through. Don’t over mix!
Scoop or spoon the muffin batter into the muffin pan until about 3/4 full. Sprinkle sugar onto the tops of the muffin. Alternatively you could make 8 larger muffins, by filling the batter all the way to the tops of the muffin pans.
Place in the oven for 25-30 minutes. Check if they’re done by placing a toothpick into a muffin, if it comes out clean they’re done.
Set aside to cool on a wire rack.
Tips and tricks for best results
- Don’t over mix your batter, this will cause the muffins to be dry and dense. Mix until it just comes together, there may still be some flour chunks which is fine.
- Chop the mulberries in half for smaller pieces dispersed throughout the muffins. I like my pieces big, so I kept them whole.
- Clean and prepare the mulberries well.
- Line the pan with muffin papers or lightly greased muffin tins to avoid sticking.
How to prepare mulberries?
- Remove the stems: mulberries have a thick stem that is hard to remove. To remove the mulberry stems I use a clean kitchen scissors to quickly cut them off.
- Wash: wash the cups of mulberries well in a bowl of clean water and drain.
- Clean well: mulberries like most berries and fruit can carry tiny insects and worms, to give them a good clean place the mulberries in a small bowl with 2 cups of water and 1 cup of vinegar. Leave to soak for 30 minutes, rinse well and drain.
Substitutions and Variations
- Add blueberries into the batter if you don’t have mulberries for blueberry muffins.
- Add some lemon juice for a bit of tanginess.
- Add some white chocolate chips for added sweetness and flavor.
- Use brown sugar or coconut sugar top the muffins instead of raw sugar.
More Muffin recipes:
Frequently Asked Questions
Yes, you definitely can, they’d be great in these.
Any berries would be a great substitute, I especially love blueberries or raspberries in these. You can use frozen or fresh.
These are best stored at room temperature for 1-3 days. Don’t store them in the fridge as this can dry out the muffins. See below for freezer storage.
Yes, you can. Place the muffins apart on a tray that fits in the freezer for 1 hour. Once the muffins are frozen place them in a freezer bag and store in the freezer for in an airtight container for 3 months. Let defrost at room temperature completely before eating.
- Muffin pan
- Cupcake/muffin liners
- Whisk and bowl
- 1 ½ cup flour
- ¾ cup sugar
- 2 tsp baking powder
- ¼ tsp salt
- 1 egg
- ½ tsp vanilla essence
- ½ cup oil
- ¾ cup milk
- 1 cup mulberries cleaned and prepared
- 1 tbsp raw sugar use any sugar you have on hand, brown sugar or coconut sugar would work as well.
- Preheat your oven to 180c. Lightly spray your muffin pan or use muffin liners.
- Prepare the mulberries by rinsing, draining and then soaking them in a bowl of 2 cups of water and 1 cup vinegar. This will help remove any bugs and dirt.
- Wash again and rinse well, chop off the mulberry stems and cut them in half (keep them whole if you prefer, the muffins in the images of this recipe contain whole mulberries).
- In a large bowl place in the flour, baking powder, sugar and salt and mix to just combined.
- In a separate bowl or jug mix the egg, milk, vanilla and oil.
- Pour the wet ingredients into the dry ingredients and mix through until it just comes together, it's ok if there'e still lumps. Don't over-mix the batter as it will cause dry, dense muffins.
- Add in the mulberries and gently mix to disperse through the batter.
- Fill each muffin hole almost till the top until all the batter is finished.
- Sprinkle on some sugar onto each muffin.
- Place in the oven for 20-25 mins or until lightly golden on the tops and a skewer placed in the middle of a muffin comes out clean.
- Let cool in the muffin pan.
- Once cooled, remove from the muffin pan and enjoy!