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.

Batter bowl with wet ingredients next to a small mixing bowl with the dry ingredients and a tub of fresh mulberries, ready to be put together to make muffin batter.

Batter bowl filled with thick muffin batter topped with mulberries, ready to be mixed in.

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.

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Scoops of thick mulberry muffin batter in muffin tin, ready to go in the oven.

Muffin tin filled with freshly baked mulberry muffins with golden brown domes.

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.

Feeling Spicy?

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

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

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

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.

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.

5 from 4 ratings

Mulberry Muffins

Author: Carlee

Servings: Muffins

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!

Prep: 10

Cook: 20

Total: 30

Ingredients

Instructions

Preheat oven to 400°F and grease 18 muffin wells.
In small bowl, stir together 2½ cups all purpose flour, 1 Tablespoon baking powder, and ½ teaspoon salt. Set aside.
In a medium mixing bowl, stir together 2 large eggs, 1 cup sour cream, 1 cup granulated sugar, ½ cup melted butter and 1 teaspoon vanilla extract.
Gently stir dry ingredients into wet ingredients until just mixed.
Fold the 2 cups mulberries into the batter. Scoop into prepared muffin tins, a 3 Tablespoon large cookie scoop works well for this.
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.