Name: Mulberry Muffins Recipe - Simple, Easy & Delicious
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1.5 cups of fresh mulberries; 2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon sea salt or kosher salt; 1 cup white granulated sugar - you can use your preferred sweetener (see FAQ's); 2 large eggs - room temperature; Buttermilk -whole milk or coconut milk can be substituted; Unsalted butter - melted; Vanilla extract

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Mulberry muffins are a delicious way to celebrate the flavors of early summer!

Bursting with juicy mulberries, these muffins are a perfect way to enjoy this unique fruit.

There is a metal 6 cup muffin tin with baked muffins in white cup liners in the muffin cups. One of the muffins is cut in half to expose the center of the muffin. There is a small glass bowl with red oblong berries in it in the background. Items are on a wood surface.

I am so lucky my friends Christy and Steve have a mulberry tree on their Jumpin’ Chicken Ranch!

The tree is big, beautiful, and filled with an abundance of berries right now. Last week I went over and picked a bunch of amazing ripe berries.

If you don’t have access to a mulberry tree, fear not! You can usually find fresh mulberries at a local farmer’s market, or you may be lucky enough to find them at your grocery store.

Mulberry Trees

There is a tree with large heart shaped bright green leaves. Some of the tree branches are touching the ground. There is grass and dirt on the ground.

There are brown branches of a tree. There are large green heart shaped leaves hanging from the branches. There is also green, light red, and dark red berries hanging from the branches.

The History of Mulberries

Mulberries have a rich history that dates back thousands of years. Native to Asia, Europe, and Africa, these berries were later introduced to North America by early settlers.

Mulberry trees, with their distinctive heart-shaped leaves and juicy fruit, quickly became a staple in gardens and orchards across the continent. Loaded with vitamin C, vitamin K, fiber, potassium, and iron mulberries are one of nature’s great nutritious berries.

Fresh Mulberries

There is a dark baking sheet with different hues of red oblong berries with small green stems on them spread out on it.

Today, mulberries are used in various culinary dishes. Mulberries come in three different colors – white, red, or black and can be enjoyed either fresh or dried.

One of the most popular mulberry recipes is a delicious mulberry pie recipe.

Other favorites are mulberry jam, mulberry cake, mulberry sorbet, and a mulberry syrup recipe.

Some fun beverages made with these fresh berries are mulberry lemonade, mulberry lemon gin fizz, and mulberry mojitos. Talk about delicious!

Mulberry Muffin Recipe

Now, let’s dive into the delicious world of mulberry muffins!

This simple recipe combines ripe mulberries with a moist and fluffy muffin base then topped with a buttery brown sugar streusel that makes the perfect treat for breakfast, brunch, or any time of day.

There are two metal 6 cup muffin tin with baked muffins in white cup liners in the muffin cups. The tins are resting on a black wire cooling rack. The rack is on a white marbled surface.

Mulberry Muffin Ingredients

There is a large white bowl with white flour in it. There are three smaller bowls. One has two eggs in shells in it, one has white buttermilk in it and the other has white granulated sugar in it. There is a clear glass measuring cup with red oblong berries in it. There is a stick of butter laying in front of the large white bowl. There are three very small clear glass bowls. One of the bowls has white powder in it, one has white salt, and the last has dark liquid in it. All the items are on a white marbled surface.

Here’s what you’ll need

1.5 cups of mulberries

All-purpose flour

Baking powder

Sea salt or kosher salt

White sugar

Large eggs

Buttermilk – whole milk can be used (see FAQ’s)

Unsalted butter (melted) – vegetable oil can be substituted

Vanilla extract

Streusel Topping

There are two white bowls. One bowl has brown sugar in it, the other bowl has white flour in it. There is a small white square bowl with slices of yellow butter in it. There are two very small glass bowls. One of the very small bowls has ground brown cinnamon in it and the other one has white salt in it. Items are on a white marbled surface.

All-purpose flour

Light brown sugar

Ground cinnamon

Sea salt or kosher salt

Unsalted butter – cold

Helpful Tools and Equipment

Large bowl

Medium bowl

Sifter

Whisk

Measuring cups

Measuring spoons

Rubber spatula

Cupcake liners

Muffin pans

Oven mitts

Wire cooling rack

Prep The Mulberries

There is a large clear glass bowl filled with red oblong berries with small green stems on them submerged in water. The bowl is on a white marbled surface.

Wash the berries

Rinse under cold water (see Helpful Tips) and let them fully drain.

There is a mesh silver bowl/strainer with gray handles. There are red oblong berries with small green stems on them in the strainer. There is a glass measuring cup with red oblong berries in it. There is a pair of scissors and small green stems laying in front of the strainer and bowl. Items are on a white marbled surface.

Remove the stems

Gently hold the mulberry in one hand and snip off the stem as close to the berry as possible without cutting it.

Continue this process for each mulberry, working your way through the batch. This takes about 10 minutes (most mulberry recipes use berries without stems).

You can plan and do this in advance if you want these muffins to be ready faster!

Step By Step Instructions

There are two metal 6 cup muffin tins with white cup liners in muffin cups. Tins are on a white marbled surface.

Preheat oven to 350 degrees.

Prepare muffin pans with cupcake liners.

Set aside.

There is a large clear glass bowl with a white flour mixture in it. There is a metal cylinder with a handle on it in the background. Items are on a white marbled surface.

In a large bowl, sift together flour, sugar, baking powder, and salt.

There is a large white bowl with red oblong berries in it. The berries have a light coating of white flour on them. The bowl is on a white marbled surface.

Toss mulberries in a little bit of flour. This keeps them from sinking to the bottom of the muffins.

Set aside.

There is a large glass measuring bowl with a handle on it. There are mixed liquid eggs in the bowl. There is also a metal kitchen whisk resting in the bowl. There is a smaller glass measuring cup with a handle next to the bowl. There is melted butter in the measuring cup. There is a small white bowl with milk in it. There is a very small bowl with a dark liquid in it. Items are on a white marbled surface.

In a medium bowl, lightly whisk eggs.

There is a large glass measuring bowl with a handle on it. There are raw eggs and milk mixed in the bowl. There is also a metal kitchen whisk resting in the bowl. There is a smaller glass measuring cup with a handle next to the bowl. There is melted butter in the measuring cup. There is a very small bowl with a dark liquid in it. Items are on a white marbled surface.

Whisk in the buttermilk.

There is a large glass measuring bowl with a handle on it. There is a yellow liquid mixture in the bowl. There is also a metal kitchen whisk resting in the bowl. There is a large clear glass bowl with a white flour mixture in it behind the measuring bowl. Items are on a white marbled surface.

Pour in the melted butter and vanilla, and whisk until combined.

There is a white bowl with red oblong berries in it. The berries have a light coating of white flour on them. There is a large clear glass bowl behind the white bowl. There is a light yellow batter mix in the glass bowl. Items are on a white marbled surface.

Add the wet mixture to the flour mixture and stir until combined. (The batter will be lumpy)

There is a large clear glass bowl with a light yellow batter with red oblong berries mixed in the batter. There is a light gray rubber spatula resting in the bowl. The bowl is on a white marbled surface.

Gently fold the mulberries into the batter.

There is a metal 6 cup muffin tin with white cup liners in muffin cups. There is batter with red oblong berries in four of the tin cups. There is a corner of a clear glass bowl with muffin mix in it. Items are on a white marbled surface.

Divide the batter between prepared muffin cups.

Prepare The Streusel Topping

There is a clear glass bowl with brown sugar, white flour, brown ground cinnamon, salt and slices of butter in it. The bowl is on a white marbled surface.

There is a clear glass bowl with brown sugar, white flour, brown ground cinnamon, salt and slices of butter in it. There is a metal wire pastry cutter resting in the bowl. The bowl is on a white marbled surface.

In a medium bowl combine flour, brown sugar (lightly packed), ground cinnamon, and salt.

Using a pastry cutter, cut in butter until the topping is crumbly and coarse.

Top each muffin with streusel topping.

Bake in a preheated oven until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Transfer tins to a wire rack to cool.

See the recipe card below for full measurements and baking times.

Helpful Tips

Mulberries will stain your hands when you handle them. Your purple fingers don’t last long.

It’s a good idea to wear a pair of gloves when handling the berries.

Although it isn’t necessary, I always let berries soak in water with a tad of vinegar for a few minutes to kill germs and make any little bugs turn loose.

Drain and rinse the berries under running water before removing the stems.

Be gentle when folding the berries into the batter. If you’re too aggressive the berries will break and stain the batter.

There are seven baked muffins in white liners on a gray marbled plate. One of the muffins is cut in half exposing the center of the muffin. There is a small pile of red oblong berries laying in front of the plate. Items are on a wood surface.

Frequently Asked Questions

What is the easiest way to remove mulberry stems?

The easiest way to remove mulberry stems is to use a pair of small scissors.

Gently hold the mulberry in one hand and snip off the stem as close to the berry as possible without cutting the berry itself. Continue this process for each mulberry, working your way through the batch.

Can I use frozen mulberries instead of fresh ones?

Yes, you can use frozen mulberries to make muffins.

Just make sure to thaw and drain them before adding them to the muffin batter.

How do I store leftover mulberries?

If you have leftover mulberries, the best way to store them is to freeze them since they only have a 2 to 3 day refrigerated shelf life.

Soak the fresh berries in water for 15 minutes then spread them over a tray, and place in the freezer until frozen.

Once frozen, store berries in a freezer bag or an airtight container and freeze.

Can I use less sugar in the muffin recipe?

Absolutely! Feel free to adjust the amount of sugar to suit your taste preferences.

You can also use alternative sweeteners like coconut sugar (1:1), honey (1/2 cup to 1 cup sugar), or maple syrup (3/4 cup to 1 cup sugar).

How do you know a mulberry is ripe?

A hard mulberry is an unripe mulberry. If it’s green don’t eat it, you will most likely be sick. The ripe fruit of a mulberry tree is soft.

Mulberry Muffins – Simple, Easy & Delicious

Looking for more delicious fruit recipes? Check out some of these tasty recipes!

Easy 4-Ingredient Blueberry Cobbler

Delicious Duncan Hines Lemon Bundt Cake

The Best Jello Dessert Salad With Cranberries

Easy 5-Ingredient Lemon Dump Cake

Mango Crepes With Sweet Cream Cheese Filling

How To Make An Easy Rustic Blueberry-Lemon Galette

Yield: 12 muffins

Mulberry Muffins Recipe - Simple, Easy & Delicious

This simple recipe combines ripe mulberries with a moist and fluffy muffin base then topped with a buttery brown sugar streusel that makes the perfect treat!

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Ingredients

1.5 cups of fresh mulberries
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon sea salt or kosher salt
1 cup white granulated sugar - you can use your preferred sweetener (see FAQ's)
2 large eggs - room temperature
Buttermilk -whole milk or coconut milk can be substituted
Unsalted butter - melted
Vanilla extract

Instructions

Preheat oven to 350 degrees.
Prepare muffin pans with cupcake liners.
In a large bowl, sift together 2 cups flour, 1 cup sugar, 2 teaspoons baking powder, and ¼ teaspoon salt.
Set aside.
Toss mulberries in a little bit of flour. This keeps them from sinking to the bottom of the muffins.
Set aside.
In a medium bowl, lightly whisk eggs.
Whisk in ½ cup buttermilk.
Pour in the ½ cup melted butter and vanilla, and whisk until combined.
Add the wet mixture to the flour mixture and stir until combined. (The batter will be lumpy.)
Gently fold the mulberries into the batter.
Divide the batter between prepared muffin cups, filling each cupcake liner about ⅔ full.
Prepare the streusel topping:
In a medium bowl combine ¼ cup flour, ¼ cup brown sugar (lightly packed), ½ teaspoon cinnamon, and ⅛ teaspoon salt.
Using a pastry cutter, cut in butter until the topping is crumbly and coarse.
Top each muffin with streusel topping, about 1 tablespoon each.
Bake in a preheated oven at 350F for 20-25 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Helpful Tools and Equipment

Large bowl
Medium bowl

Sifter
Whisk
Measuring cups
Measuring spoons
Rubber spatula
Muffin pans
Cupcake liners
Oven mitts
Wire cooling rack

How To Prep The Mulberries

Wash the berries - Rinse under cold water (see Helpful Tips) and let them fully drain.

Remove the stems - Gently hold the mulberry in one hand and snip off the stem as close to the berry as possible without cutting it.

Continue this process for each mulberry, working your way through the batch. This takes about 10 minutes (most mulberry recipes use berries without stems).

Helpful Tips

Mulberries will stain your hands when you handle them. Your purple fingers don't last long.

It's a good idea to wear a pair of gloves when handling the berries.

Although it isn't necessary, I always let berries soak in water with a tad of vinegar for a few minutes to kill germs and make any little bugs turn loose.

Drain and rinse the berries under running water before removing the stems.

Be gentle when folding the berries into the batter. If you’re too aggressive the berries will break and stain the batter.

Miz Helen

Friday 19th of April 2024

Thanks so much for sharing your awesome post with us at Full Plate Thursday, 690. We are featuring your post this week and looking forward to seeing you again at the party! Miz Helen

Laura

Saturday 20th of April 2024

@Miz Helen,

Thank you so much Miz Helen! I look forward to your Full Plate Thursdays every week. Mulberries are unique and delicious. I hope readers give this muffin recipe a try and tell me what they think. See you next week! Cheers, Laura

Esmé Slabbert

Thursday 11th of April 2024

Amazing, mulberries takes me back to my childhood. We had two huge trees, and we used to go out and pick and eat them from the trees. I visited you via Full Plate Thursday. My entries are #46+47. Feel free to join SSPS Linkup M-S: https://esmesalon.com/tag/seniorsalonpitstop/

Friday 12th of April 2024

@Esmé Slabbert, Aren't Mulberry Trees great Esme? Thanks for leaving a comment. Let me know if you make these delicious muffins! Cheer, Laura