Mulberry Muffins
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.
Servings: 12
Calories: 220kcal
Equipment
- Muffin pan
- Cupcake/muffin liners
- Whisk and bowl
Ingredients
- 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.
Instructions
- 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!
Notes
Store in an airtight container for 1-3 days at room temperature. Can be stored in the freezer for 1-2 months in an airtight container, leave at room temperature to defrost completely before eating.
Nutrition
Calories: 220kcal