Sweet, juicy, and bursting with berry flavor, these Best Mulberry Muffins Recipe are everything you want in a homemade breakfast treat. With a tender crumb, pockets of jam, and plump mulberries baked into every bite, they’re the perfect way to use this seasonal fruit—whether freshly picked or frozen. Inspired by backyard harvests and simple pantry ingredients, this recipe brings a rustic, homestyle charm to your baking routine.
Why You’ll Love Best Mulberry Muffins Recipe
- Fast and fuss-free: Less than an hour from start to finish.
- Family-friendly: Kids love the berry sweetness and jammy centers.
- Flexible: Works with fresh or frozen mulberries, or any berries on hand.
- Flavor-packed: Double the berry punch from fruit and preserves.
- Everyday ingredients: Pantry staples come together in a delicious way.
Ingredients
- 2 cups all-purpose flour (plus extra for dusting berries)
- ½ teaspoon sea salt
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter (or substitute vegetable or coconut oil)
- 1 cup white sugar
- 2 large eggs
- 1 teaspoon vanilla essence
- ½ cup unsweetened coconut milk (or whole milk/buttermilk)
- 1 cup fresh mulberries
- ¾ cup mulberry preserves (or other fruit preserves)
Directions
Step 1: Preheat and Prep
- Preheat the oven to 350°F (175°C).
- Grease and flour a muffin tin or line it with paper muffin cups.
- Set aside.
Mix Dry Ingredients
- In a medium bowl, whisk together 2 cups flour, ½ tsp sea salt, 2 tsp baking powder, and ½ tsp cinnamon.
- Set this bowl aside.
Cream the Wet Ingredients
- In a large mixing bowl, beat ½ cup butter on medium speed until fluffy (about 1 minute).
- Add 1 cup sugar and continue beating until light and creamy (another minute).
- Add 2 eggs, one at a time, beating well after each addition.
- Stir in 1 tsp vanilla essence and beat for another minute to combine.
Combine Wet and Dry
- Alternate adding the dry flour mixture and ½ cup coconut milk to the wet ingredients in batches.
- Mix on low just until everything is incorporated. Do not overmix.
Fold in the Berries
- Toss 1 cup mulberries in a light dusting of flour to prevent sinking.
- Gently fold the berries into the batter with a spatula.
Fill Muffin Cups and Add Preserves
- Spoon the batter evenly into the muffin pan cups, filling each about ¾ full.
- Make a small indent in the center of each muffin and add about 1 tablespoon of mulberry preserves.
- Gently swirl the preserves into the batter using a toothpick or spoon—but do not overmix.
Bake
- Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
- Tops should be golden with bits of jam peeking through.
Cool and Serve
- Let muffins cool in the pan for 10–15 minutes.
- Carefully remove and transfer to a wire rack or serve warm.
Pro Tips and Variations
- Flour the berries: This helps prevent them from sinking and stops the color from bleeding.
- Don’t overmix: Only mix until the ingredients come together. A few lumps are okay.
- Use frozen berries: If using frozen mulberries, add them frozen—don’t thaw.
- Jam swirls: Just 2–3 gentle swirls are enough; too much makes soggy centers.
- Crispy tops: Fill muffin cups only ¾ full for nicely domed tops.
Serving Suggestions
- Serve warm with butter, cream cheese, or honey butter.
- Pair with coffee, chai latte, or a cold glass of milk.
- Add to a brunch spread with scrambled eggs and yogurt parfaits.
Storage/Reheating
- Room Temperature: Store in an airtight container with a paper towel for up to 2 days.
- Refrigerator: Keep up to 1 week in a sealed container.
- Freezer: Wrap individually and freeze for up to 3 months. Thaw at room temp.
- To reheat: Microwave for 10–15 seconds or warm in a 350°F oven for 5 minutes.
Notes
- Substitute any berry preserves if mulberry jam isn’t available.
- For less sugar, you can replace up to ¼ cup with mashed banana.
- For dairy-free: use coconut, almond, or oat milk.
- Recipe yields 12 regular muffins.
FAQs
Can I use frozen mulberries?
Yes. Use them straight from the freezer without thawing to prevent bleeding.
Can I skip the jam?
Sure, but it adds moisture and extra berry flavor. You can reduce to ½ tbsp per muffin if preferred.
Can I make these gluten-free?
Try using a 1:1 gluten-free flour blend, though texture may slightly vary.
Can I double the recipe?
Absolutely. This recipe scales well—just prepare two pans or bake in batches.
Conclusion
Best Mulberry Muffins Recipe are a celebration of seasonal fruit and simple home baking. With their golden tops, juicy berry pockets, and tender texture, they’re a delightful way to make mornings feel special or add something sweet to your afternoon break. Whether you forage the berries or find them frozen, this easy recipe lets their unique flavor shine.