Best Mulberry Muffins Recipe

I never knew what mulberries were until my neighbor’s tree started dropping them all over our shared fence line last summer. Growing up, the only berries we ever baked with came from the grocery store, usually strawberries or blueberries in those little plastic containers.

But after tasting these sweet-tart berries that were literally falling into my yard, I knew I had to do something with them. Muffins seemed like the perfect choice – they’re easy to make, and kids love them. Plus, unlike store-bought berries, these mulberries were free and begging to be used.

What Kind of Mulberries Should I Use?

Fresh mulberries come in a few different varieties – black, red, or white – and any of these will work wonderfully in these muffins. Black mulberries tend to be the sweetest and juiciest, making them a favorite for baking, while red mulberries have a nice balance of sweet and tart flavors. When picking or buying mulberries, look for ones that are fully ripe and soft to the touch, but not mushy. If fresh mulberries aren’t in season or available in your area, you can use frozen mulberries – just don’t thaw them before adding to the batter to prevent color bleeding. For the preserves in this recipe, homemade mulberry jam works great, but you can easily substitute with store-bought preserves if needed.

Options for Substitutions

Don’t worry if you can’t find all the exact ingredients – these muffins are pretty adaptable! Here are some helpful swaps:

• Mulberries: Fresh mulberries can be hard to find! You can use blackberries, blueberries, or raspberries instead. If using frozen berries, don’t thaw them first – add them while still frozen to prevent color bleeding.
• Mulberry preserves: Any berry preserves will work great here – try blackberry, blueberry, or mixed berry jam. You can even use apple butter or marmalade for a different twist.
• Flour: Regular all-purpose flour works best, but you can use whole wheat flour for up to half the amount. Just note that this will make your muffins a bit denser.
• Coconut milk: The recipe already suggests alternatives – whole milk or buttermilk work perfectly. You can also use almond milk or oat milk for a dairy-free version.
• Butter: As mentioned in the recipe, vegetable oil or coconut oil work well as substitutes. Applesauce can also replace half the butter if you want to reduce fat, but the texture will be slightly different.
• White sugar: You can use brown sugar instead, which will give a nice caramel note. To reduce sugar, replace up to 1/4 cup with mashed banana – this will help keep the moisture balance.

Watch Out for These Mistakes While Baking

Fresh mulberries can make your muffins turn out too wet and purple if you’re not careful – toss them in flour before folding them into the batter to help absorb excess moisture and prevent them from bleeding color throughout. A common mistake is overmixing the batter, which creates dense, tough muffins instead of light and fluffy ones – stop mixing as soon as the dry ingredients are just incorporated, even if you see a few small lumps. When adding the preserves, avoid the temptation to swirl them too much into the batter, as this can create heavy, soggy pockets in your muffins – instead, gently fold them in with just 2-3 strokes. For perfectly domed tops, start baking at 425°F for 5 minutes, then reduce to 350°F for the remaining time, and remember to fill your muffin cups about 3/4 full, not to the top.

What to Serve With Mulberry Muffins?

These sweet and fruity muffins make a perfect breakfast or brunch treat that pairs wonderfully with your morning coffee or tea. For a complete breakfast spread, serve them alongside some protein-rich options like scrambled eggs, yogurt parfaits, or a simple fruit salad to balance out the sweetness. If you’re hosting a brunch, try setting up a butter bar with different options like honey butter, whipped butter, or cream cheese – it’s such a fun way to let everyone customize their muffins. These muffins also make a great afternoon snack with a glass of cold milk or a warm chai latte.

Storage Instructions

Counter Storage: These mulberry muffins stay fresh at room temperature for up to 2 days. Just pop them in an airtight container and line it with paper towels to absorb any extra moisture. I like to place them in a single layer to keep their tops nice and crispy.

Refrigerate: Want them to last longer? Keep your muffins in the fridge for up to a week. The paper towel trick works great here too – just remember to put them in a sealed container to prevent them from picking up other food smells.

Freeze: These muffins are perfect for freezing! Let them cool completely, then wrap each one individually in plastic wrap and pop them in a freezer bag. They’ll stay good for up to 3 months. When you’re craving one, just unwrap and let it thaw at room temperature for about an hour.

Warm Up: If you like your muffins warm (who doesn’t?), just pop them in the microwave for 10-15 seconds, or wrap them in foil and heat in a 350°F oven for about 5 minutes. They’ll taste almost like they’re fresh from the oven!

Preparation Time	15-20 minutes
Cooking Time	30-35 minutes
Total Time	45-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 20-25 g
• Fat: 100-120 g
• Carbohydrates: 320-350 g

Ingredients

• 2 cups flour (with extra for dusting)
• 1/2 teaspoon sea salt
• 2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/2 cup unsalted butter (alternatively, use vegetable or coconut oil)
• 1 cup white sugar
• 2 large eggs
• 1 teaspoon vanilla essence
• 1/2 cup unsweetened coconut milk (or you can use whole milk or buttermilk)
• 1 cup fresh mulberries
• 3/4 cup mulberry preserves (or other fruit preserves)

Step 1: Prepare the Oven and Muffin Pan

Preheat your oven to 350°F (175°C).

Butter and flour a muffin pan, or line it with paper liners to prevent sticking.

Set the prepared pan aside for later use.

Step 2: Combine Dry Ingredients

In a medium-sized bowl, add flour, salt, baking powder, and cinnamon.

Whisk these dry ingredients together until well combined.

Set the bowl aside for use later in the recipe.

Step 3: Cream the Butter and Sugar

Using a mixer, cream butter on medium speed until it becomes fluffy, which should take about one minute.

Add the sugar to the butter and beat for an additional minute.

Add the eggs one at a time, mixing well after each addition.

Finally, add the vanilla extract and beat for another minute to ensure everything is well incorporated.

Step 4: Incorporate the Flour Mixture and Milk

Add the flour mixture to the butter mixture in batches, alternating with the milk.

Mix just until combined, being sure to scrape down the sides of the bowl as needed to ensure all ingredients are fully incorporated without overmixing.

Step 5: Prepare and Add Mulberries

Toss the mulberries in a tiny bit of flour to help prevent them from sinking to the bottom of the muffins.

Gently fold the floured mulberries into the batter.

Divide the prepared batter evenly between the muffin cups in the pan.

Step 6: Add Jam and Bake

Make a small hole in the top of each muffin and add 1 tablespoon of mulberry jam or another favorite jam/preserves.

Swirl the jam into the batter slightly.

Place the muffin pan in the preheated oven and bake for 30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Step 7: Cool the Muffins

Once the muffins are fully baked, remove them from the oven and let them cool in the muffin pan for 10 to 15 minutes.

After cooling slightly, carefully take the muffins out of the pan to continue cooling or to serve warm.

Enjoy your delightful mulberry muffins!