Favorite Mulberry Muffins Recipe

4.87 from 53 votes

Soft and tender Mulberry Muffins with fresh mulberries baked in and mulberry preserves swirled on top.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, sweets

Cuisine: American

Servings: muffins

Calories: 270kcal

2 cups flour (plus more for dusting)
½ teaspoon sea salt
2 teaspoon baking powder
½ teaspoon cinnamon
½ cup unsalted butter (or vegetable/coconut oil)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup So Delicious organic unsweetened coconut milk (or whole milk or buttermilk)
1 cup fresh mulberries
¾ cup mulberry jam or preserves (or other preserves)

Preheat the oven to 350°F. Butter and flour or line a muffin pan with paper liners; set aside.
Add flour, salt, baking powder, and cinnamon to a medium-sized bowl. Whisk to combine, then set aside.
Using a mixer, cream butter on medium until fluffy for about one minute. Add sugar and beat for another minute. Crack eggs, one at a time and add to the bowl, mix after each addition. Add vanilla and beat for an additional minute.
Add the flour mixture to the mixer, in batches, alternating with the milk. Mix just until all the ingredients are incorporated, scraping the sides of the bowl when necessary.
Toss mulberries in a tiny bit of flour to keep them from sinking to the bottom of the muffins, then fold them into the batter. Divide the batter between prepared muffin cups.
Make a hole in the top of each muffin and add 1 tablespoon of mulberry jam (or other jam/preserves). Swirl the jam into the batter. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Cool muffins for 10 to 15 minutes before removing them from the muffin pan.

To evenly distribute the batter between the muffin pan, I use one heaping ¼ cup measuring cup per muffin. If there is additional batter, you can divide it between the cups.
Store cooled mulberry muffins in a ziplock bag for up to a week in the refrigerator.
To freeze mulberry muffins, first, make sure they're completely cool. Next, place them in a freezer bag, and squeeze all the air out. Repeat with another ziplock bag if they will be stored for an extended period. Write the date on the bag and consume them within 3 months.
If you don't have enough mulberries for both making the jam and mixing into the batter, mix the fresh mulberries into the batter and replace the mulberry jam with blackberry reserves or store-bought raspberry preserves instead.