Moist Mulberry Muffins Recipe Easy Homemade Sweet Burst Muffins
These moist mulberry muffins deliver a sweet burst of juicy mulberries in every bite, perfect for breakfast, brunch, or a cozy snack. They are quick and easy to make with simple pantry ingredients and a tender crumb.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Breakfast, Snack
- Cuisine: American
Ingredients
- 1¾ cups (220g) all-purpose flour
- ½ cup (100g) granulated sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 large egg, room temperature
- ¾ cup (180ml) buttermilk (or dairy-free milk with 1 tbsp lemon juice)
- ⅓ cup (75g) unsalted butter, melted and slightly cooled
- 1 tsp pure vanilla extract
- 1 cup (about 150g) fresh mulberries, gently rinsed and patted dry
- Optional: 2 tbsp turbinado sugar or coarse sugar for topping
Instructions
- Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or spray with non-stick spray.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the egg with buttermilk, melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold with a rubber spatula just until combined; lumps are okay.
- Carefully fold in the mulberries, being gentle to avoid breaking them.
- Spoon the batter evenly into the muffin cups, filling each about two-thirds full. Sprinkle tops with turbinado sugar if using.
- Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
- Let muffins rest in the tin for 5 minutes, then transfer to a cooling rack to cool completely.
Notes
Use fresh or properly thawed and drained mulberries to avoid soggy muffins. Do not overmix the batter to keep muffins tender. Room temperature eggs and buttermilk help achieve a fluffier texture. Tent muffins with foil if they brown too fast. For gluten-free, substitute almond or oat flour. For dairy-free, use coconut yogurt and dairy-free butter. Vegan option: replace egg with flax egg and use plant-based milk and butter.
Nutrition
- Serving Size: 1 muffin
- Calories: 195
- Sugar: 10
- Sodium: 180
- Fat: 8
- Saturated Fat: 5
- Carbohydrates: 25
- Fiber: 1
- Protein: 4
Keywords: mulberry muffins, moist muffins, homemade muffins, sweet burst muffins, easy muffin recipe, breakfast muffins, berry muffins