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Mulberry Muffins

Mulberry muffins are a delightful treat combining the sweetness of mulberries with a soft, fluffy texture, perfect for breakfast, a snack, or dessert.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup fresh or frozen mulberries
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup brown sugar (for topping)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the whole wheat flour, all-purpose flour, brown sugar, granulated sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
  5. Fold in the mulberries gently.
  6. Divide the batter evenly among the prepared muffin cups. Sprinkle the brown sugar on top of each muffin.
  7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
  8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

Mulberry muffins are best served warm. They pair beautifully with a cup of coffee or tea, and can be served with butter, honey, or yogurt. To store, place in an airtight container at room temperature for 2-3 days, or freeze for up to 3 months.