These delicious mulberry muffins are soft, fluffy, and studded with juicy fruit in every bite. Made with simple, wholesome ingredients, this easy mulberry muffin recipe lets the natural sweetness and tartness of mulberries shine.
Whether you’re using fresh-picked berries or a stash from the freezer, these muffins are the perfect way to savor the season. They’re easy to whip up, great for breakfast or snacking, and guaranteed to disappear fast!
Every year our mulberry tree give us gallons and gallons of berries. We love eating them fresh but we also love baking with them. Muffins are one of our go-to snacks around here and fresh mulberry muffins are something we look forward to each spring.
You won’t find mulberries in your local grocery store, they’re just too tender to ship well. However, you can often find them growing in parks, along streams, or in someone’s yard. Everyone I know that has a mulberry tree, is happy to share the bounty, so don’t be shy about asking your neighbor if you can forage a few berries this spring.
Once berries are picked, they should be gently washed and dried. You can lay the washed berries out on a clean towel and gently pat them dry with a second clean towel. There’s no need to remove the little stem attached to the mulberries, it will soften as the muffins bake.
Ingredients
- Mulberries: I like to use a mix of underripe and ripe mulberries. Most mulberries will be dark purple (almost black) when ripe. The ripe mulberries are super sweat and the underripe mulberries will have a tangy flavor with balances the sweetness well. There is no need to remove the mulberry stems. They’ll soften up when baked.
- Flour: All-purpose flour works great for this recipe. I have used freshly ground whole wheat flour and while it does turn out tasty, the muffins are a little drier and denser.
- Sugar: I use raw sugar but regular granulated white sugar will work too.
- Salt: I use Redmond’s real salt but any salt will work. If you use salted butter, the salt can be omitted.
- Leavening Agents: I use both baking soda and baking powder to give the muffins a light crumb.
- Butter or Oil: I usually use unsalted butter but I’ve used coconut oil and avocado oil with good results. If you use salted butter, be sure to omit the 1/2 tsp salt.
- Egg: Any size egg will do, although if you have really small eggs from new hens, you might want to use two. If you want to make the recipe egg-free, you can make a “flax egg” with 1 tbsp ground flaxseed + 2.5 tbsp water for the egg.
- Milk: I use regular whole milk but you can substitute it with a non-dairy milk such as almond milk or oat milk for a dairy-free option.
Making Mulberry Muffins
If you’ve perused any of my other recipes, you might notice a pattern of me using the least number of dishes to make a recipe. There’s usually no fancy, “mix dry ingredients and wet ingredients in a separate bowl and then combine.” If one bowl and a fork for mixing will work, that’s what I’m going to use. And this simple recipe is no different.
Here’s an overview of how I make mulberry muffins. The full recipe and instructions are in the printable recipe card below.
- Preheat oven 400F
- In a large bowl, combine flour, sugar, salt (if using), baking soda and baking powder.
- Make a well in the center of the flour mixture and add butter or oil, egg, and milk.
- Mix until the wet ingredients are combined into the dry ingredients.
- Add mulberries to muffin batter and gently mix. Don’t overmix.
- Line muffin tin with cupcake liners or oil the muffin cups
- Fill each muffin cup
- Bake until golden brown
- Remove muffins from muffin pan and let cool on a wire rack.
Storing Mulberry Muffins
These muffins can be stored in an air-tight container at room temperature for 2-3 days. They can be stored in the refrigerator for 5-7 days.
Muffins can also be frozen for up to 3 months. I really like keep a stash of frozen muffins for easy snacks. They can be frozen baked or unbaked.
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Mulberry Muffins
These soft and fluffy mulberry muffins are the perfect balance of sweet and tart, packed with juicy mulberries in every bite. Made with simple pantry staples, they’re great for breakfast, snacks, or a grab-and-go treat. Enjoy them warm with a pat of butter or a drizzle of honey!
Ingredients
- 1 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/2 tsp salt (omit if using salted butter)
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/3 cup melted butter, coconut oil or avocado oil
- 1 egg
- 1/3 cup milk
- 1 cup berries
Instructions
- Preheat oven 400F
- In a large bowl, combine flour, sugar, salt (if using), baking soda and baking powder.
- Make a well in the center of the flour mixture and add butter or oil, egg, and milk.
- Mix until the wet ingredients are combined into the dry ingredients.
- Add mulberries to muffin batter and gently mix. Don't overmix.
- Line muffin tin with cupcake liners or oil the muffin cups
- Fill each muffin cup
- Bake 20-25 minutes, or until an inserted toothpick comes out clean.
- Remove muffins from muffin pan and let cool on a wire rack.
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If you’re looking for more ways to enjoy your mulberry harvest, here are some tasty mulberry recipes for you to try.
