Light & Delicious Mulberry Muffins Recipe

Oh my gosh, these Mulberry Muffins are so light, fluffy and super tasty. I couldn't stop at one. And they are so quick and easy to make too.

As you read this, I will entering day surgery for removal of a large nasal polyp, something I am NOT looking forward to, but out it must come. In the meantime I will comfort myself with some of these yummy muffins, I have stored in the freezer. I had to find some more ways to make use of all the mulberries my tree is producing.

There are not many recipes on the internet for mulberry muffins, so I just had to experiment and make my own. I used Making Home Base's Blueberry Muffins as my starting point and combined it with my own muffin baking experience to make a more simplified version.

Mulberry Muffins Recipe

2 cups self raising flour
3/4 cups sugar
1/4 teaspoon salt
2 eggs,
¾ cup milk
115g (4oz or ½ cup) melted butter
1 cup mulberries (fresh or frozen)
Demerara sugar or other coarse sugar (optional)


  1. Preheat oven to 180*C
  2. Grease 12 muffin tins
  3. Melt the butter for 15-30 seconds in microwave - wait & cool down if hot.
  4. Lightly whisk egg with fork and add the eggs & milk to the melted butter.
  5. In another mixing bowl, combine flour, sugar and salt.
  6. Add the wet ingredients to dry ingredients all at once and stir until just moistened.
  7. Fold in frozen blueberries — it’s OK if the batter is a little lumpy
  8. Scoop batter into muffin cups until they are almost full
  9. Sprinkle the tops of muffins with the demerara sugar (optional)
  10. Bake in preheated oven for 20-25 minutes or until middles are set and tops are golden

I did say in an earlier post that you can't go past a great Mulberry Pie. My hubby prefers the easy Mulberry Buckle over the pie, but these muffins are my personal favourites.

Give them all a go and tell me which you like better!