Go Back
Bird's-eye view of three mulberry muffins with dark purple berries visible on top, one muffin cut in half showing purple berry swirls.

Mulberry Muffins

Tender, fluffy muffins packed with fresh or frozen mulberries, ready in 30 minutes for a simple breakfast or snack.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Snack, Brunch
Cuisine American
Servings 12 servings
Calories 210 kcal

Ingredients
  

  • 2 cups all-purpose flour 250g
  • 3/4 cup granulated sugar 150g
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/2 cup milk 120ml
  • 1/2 cup melted butter or vegetable oil 113g
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen mulberries
  • 1 teaspoon lemon zest optional

Instructions
 

  • Preheat oven and prepare tin:

    Warm oven to 375°F (190°C). Prepare a muffin tin by lining with paper cups or greasing lightly.

  • Whisk dry ingredients together:

    In a big bowl, combine flour, sugar, baking powder, and salt with a whisk.

  • Blend wet ingredients:

    In a separate bowl, blend eggs, milk, melted butter or oil, and vanilla extract until uniform.

  • Combine wet and dry mixtures:

    Add the wet mixture to the dry mixture and fold gently until barely incorporated.

  • Fold in mulberries gently:

    Carefully fold in the mulberries to prevent crushing them.

  • Fill muffin cups evenly:

    Evenly portion the batter into the muffin cups, filling each roughly two-thirds full.

  • Bake until golden and done:

    Bake for 18–22 minutes until a toothpick inserted in the center emerges clean.

  • Cool muffins on rack:

    Allow muffins to rest in the pan for a few minutes, then move to a wire rack to cool entirely.
Keyword breakfast muffins, healthy muffins, mulberry muffins, simple muffins, ww muffins