Mulberry Muffins

Bursting with the natural sweetness and subtle tartness of mulberries, these Mulberry Muffins are a delightful treat for breakfast or dessert. This quick and easy recipe combines the fluffiness of a classic muffin with the vibrant flavor of fresh or frozen mulberries, which are gently folded into the batter to ensure every bite is packed with juicy fruit. Lightly coated in flour to prevent sinking, the mulberries remain perfectly distributed throughout the muffins, giving them a stunning pop of color and flavor. Made with simple pantry staples like buttermilk for extra tenderness and a touch of vanilla for warmth, these muffins bake up golden and moist in just 20 minutes. Perfectly portable and kid-approved, they’re an irresistible way to use up a batch of fresh mulberries—or enjoy a taste of summer year-round. Whether served warm with a pat of butter or stored as a grab-and-go snack, these muffins are sure to become a household favorite!

Nutriscore Rating: 62/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 0.75 cups granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoons baking soda
• 0.25 teaspoons salt
• 1 cups buttermilk
• 0.33 cups vegetable oil
• 1 teaspoons vanilla extract
• 2 large eggs
• 1.5 cups mulberries (fresh or frozen)
• 1 tablespoons all-purpose flour (for coating mulberries)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly with cooking spray.

Step 2

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.

Step 3

In a separate bowl, whisk together the buttermilk, vegetable oil, vanilla extract, and eggs until the mixture is smooth.

Step 4

Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula or wooden spoon. Do not overmix; the batter should be slightly lumpy.

Step 5

In a small bowl, toss the mulberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the muffins while baking.

Step 6

Gently fold the coated mulberries into the batter, being careful not to crush them.

Step 7

Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.

Step 8

Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 9

Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.

Step 10

Serve the mulberry muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.

Nutrition Facts

Serving size	1187.3 grams (1187.3g)

Amount per serving	% Daily Value*
Calories	2528

Total Fat 90.80g	116%
Saturated Fat 18.10g	91%
Polyunsaturated Fat 44.80g
Cholesterol 399mg	133%
Sodium 2543mg	111%
Total Carbohydrate 393.00g	143%
Dietary Fiber 12.80g	46%
Total Sugars 190.80g
Protein 50.50g	101%

Vitamin D 207IU	1035%
Calcium 510mg	39%
Iron 20mg	111%
Potassium 1431mg	30%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.5%

Protein: 7.8%

Carbs: 60.7%