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Mulberry Muffins

Delightful muffins made with fresh mulberries, perfect for breakfast or a snack.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 175
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup sour cream Can be substituted with plain yogurt or buttermilk.
  • 1/4 cup butter, softened
  • 2 pieces eggs
  • 1 teaspoon vanilla extract
Main Ingredient
  • 1 cup mulberries Use ripe mulberries for best flavor; rinse gently before use.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin.
  2. In a bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the sour cream and vanilla.
  4. In a separate bowl, combine the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  6. Gently fold in the mulberries.
Baking
  1. Fill the muffin cups about 2/3 full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow to cool before serving.

Notes

Serve warm or at room temperature. They are delightful on their own, or spread a little butter on top for extra richness. Can be stored in an airtight container at room temperature for 2-3 days, or frozen for up to 3 months.