Mulberry Muffins are a sweet twist on your regular muffin! Soft, simple muffins loaded with fresh mulberries.
We have been living in our house for about 5 years.
Just this summer, we (by this, I mean my husband) discovered 2 mulberry trees and about 5 raspberry bushes on our property. The raspberry bushes are sorta buried in a mass of other bushes in a wooden area and don’t get that much sun. So, they aren’t growing that big.
However, the mulberry bush has been growing leaps and bounds! My kids fell in love with them and pick about a million of them. Give or take 😉
Mulberries: A little tart and not as sweet as other berries. Just a little bit of sugar sweetens them right up.
With the massive haul of mulberries, I decided to bake some muffins with them!
Ingredients Needed:
- Flour + Baking powder + Salt
- Milk
- Oil
- Egg
- Sugar
- Mulberries
A few recipe notes:
- Oil: Feel free to use canola, vegetable, sunflower or your favorite neutral tasting oil.
- Be sure not to over mix your batter! Simply mix the flour ingredients until there are no dry spots left in the batter. Over mixing can give you dense muffins.
- I did remove the stems of the mulberries before mixing into the batter. I do recommend doing this for these muffins. However, if you are using mulberries in a recipe that requires them to be mashed up, you can leave them stems on.
- Be careful! Mulberries will stain your hands when you handle them.
More Muffins to Enjoy:
Mulberry Muffins
A sweet twist on your muffin! Simple muffins loaded with fresh mulberries.
Ingredients
- 1 cup milk
- 1/4 cup vegetable oil
- 1 egg
- 2 cups flour
- 1/2 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1 cup mulberries, stems removed
Instructions
- Preheat oven to 400 degrees. Spray 12 count muffin pan with non stick cooking spray or line with cupcake papers.
- Beat milk, eggs and oil in a bowl. Add in flour, sugar, baking powder and salt slowly. Mix until just combined. Fold in berries.
- Pour batter evenly into muffin pan. Bake for 20-25 minutes.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 170Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 17mgSodium: 196mgCarbohydrates: 27gFiber: 1gSugar: 9gProtein: 4g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate
We loved these. It was quick, easy, my five year old nearly did it himself. We used fresh picked mulberries that grew at the nearby park. The hardest part is removing the stems.
So glad you guys liked them! Thanks for the feedback.
These are OKAY. I’m a little disappointed because I was going to give them as a gift, and now I’m not sure I am. They aren’t sweet and the flour and milk teamed up to make a gluey paste that I can taste. That said, it was an easy enough recipe and I had all the ingredients on hand. All in all: 6/10
@Ashley, thanks for your comment. It prompted me to try these with some alterations. Adding an extra egg, an extra 1/4 c of sugar, and some flavoring extract, and then baking for 18 minutes instead of 20 gives you a fluffy, sweet muffin. Not to be that person who rewrites the entire recipe…
Sorry they didn’t work out for you Ashley! Thanks for the honest feedback 🙂