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Mulberry Muffins

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Mulberry muffins are the perfect way to turn the berries into breakfast. The sour cream in the batter helps to give them a texture similar to pound cake. They are sweet, but not too sweet. You are going to love these muffins!

Pile of freshly baked mulberry muffins with golden brown exterior and dots of berries inside.

Muffins are such a versatile food. They are perfect for a leisurely breakfast or tea time treat, but they are also a fabulous grab and go option for busy mornings. These muffins combine cute little mulberries and the moist crumb that results from baking with sour cream for the perfect easy treat.

My parents have several mulberry trees along their fencerow and a huge one down in the pasture. Little Dude loves to help pick (and eat) the berries when they are in season.

The problem is, it is such a painstaking process. They are so little that it takes a while to pick enough to do anything with.

And you can double that time if Little Dude is eating them as you go!

Last weekend my brother came up with the idea to lay an old sheet on the ground and shake the branches. You know what? It worked.

The ripe mulberries fell and at least some of them landed on the sheet. It was a fun adventure trying to catch them and we had enough berries in the end to call it a success.

I have been wanting to make something with mulberries for a while now, and these muffins seemed like a great place to start. I just love the texture and how they are just lightly sweet, they are definitely not cupcakes masquerading as breakfast.

If you have access to mulberries you will have to make a batch to see for yourself.

Storing Muffins

Baked muffins can be stored in an airtight container at room temperature for several days. For longer storage, put them in the freezer for up to three months.

I like to keep a variety of muffins in the freezer for easy breakfasts on busy mornings. Just put a frozen muffin in the microwave for fifteen or twenty seconds and you’ll have a fresh baked muffin experience whenever you need it.

Cooling rack with batch of 18 freshly baked mulberry muffins on top.

Can I add some spices to the muffins?

Sure! Feel free to add a little bit of cinnamon, clove, ginger or whatever you like best.

What if I don’t have enough mulberries?

I get it, two cups is a lot of mulberries to pick. Either use less or add some other berries and make mixed berry muffins.

Hand holding half of a mulberry muffin showing pound cake like texture on the interior with small berries throughout.

More Berry Filled Breakfast Ideas

If you like having berries for breakfast, you may also like making something simple like strawberry overnight oats. Or make lemon blueberry baked oats for a tasty breakfast treat.

For something more decadent, try berry french toast casserole. Or enjoy a dutch baby with blueberry sauce.

Check out my full collection of breakfast recipes for more tasty inspiration.

Basket of mulberry muffins including one cut in half showing the crumb texture inside the muffin.

Mulberry Muffins

Servings: 18 Muffins
Author: Carlee
Tender mulberry muffins are the perfect way to turn the berries into breakfast. The sour cream in the batter helps to give them a texture similar to pound cake. They are sweet, but not too sweet. You are going to love these muffins!
5 from 3 ratings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • cups all purpose flour
  • 1 Tablespoon baking powder
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup sour cream
  • 1 cup granulated sugar
  • ½ cup butter melted
  • 1 teaspoon vanilla extract
  • 2 cups mulberries


  • Preheat oven to 400°F and grease 18 muffin wells.
  • In small bowl, stir together flour, baking powder, baking soda and salt. Set aside.
    2½ cups all purpose flour, 1 Tablespoon baking powder, ½ teaspoon salt
  • In a medium mixing bowl, stir together eggs, sour cream, sugar, melted butter and vanilla.
    2 large eggs, 1 cup sour cream, 1 cup granulated sugar, ½ cup butter, 1 teaspoon vanilla extract
  • Gently stir dry ingredients into wet ingredients until just mixed.
  • Fold the mulberries into the batter. Scoop into prepared muffin tins, a 3 Tablespoon large cookie scoop works well for this.
    2 cups mulberries
  • Bake 17-20 minutes or until tops are golden and bounce back when lightly pressed with a finger.
  • Cool in the pan for 2-3 minutes, then remove to a wire rack to cool completely.
  • Store in airtight container at room temperature for several days or freeze for up to 3 months.



Serving: 1MuffinCalories: 191kcalCarbohydrates: 27gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 39mgSodium: 189mgPotassium: 74mgFiber: 1gSugar: 13gVitamin A: 267IUVitamin C: 6mgCalcium: 65mgIron: 1mg

Nutritional Disclaimer

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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Recipe Rating


Monday 10th of June 2024

We used to have a mulberry tree growing up. I was too young to appreciate it then but I remember my mom making pies during the summer. Such a lovely morning muffin!


Monday 10th of June 2024

It would be a lot of work to pick enough berries for a pie because they are so small, but how special!


Saturday 8th of June 2024

I don’t have mulberry can I make this recipe with just blueberries or bananas


Saturday 8th of June 2024

Blueberries work great! I have also made these muffins with blackberries. Bananas might change the consistency a bit, so I would have to try that before I could recommend it.


Friday 7th of June 2024

Oh my hat, mulberry muffins, or for that matter muffins, the best ever

Monday 3rd of June 2024

They were easy and delicious.