Mulberry Muffins

Bursting with juicy, tangy-sweet mulberries, these moist and delicious muffins are the perfect accompaniment to your morning coffee. With a limited amount of sugar to allow the fruit flavor to shine through, these controlled-portion muffins are a treat you can feel good about.


2 c. flour, + more for dusting

½ tsp. sea salt

2 tsp. baking powder

½ tsp. cinnamon

½ c. unsalted butter

1 c. granulated sugar

2 large eggs

1 tsp. vanilla extract

½ c. whole milk

1 c. fresh mulberries

¾ c. mulberry jam or preserves (or other berry preserve)


  • Preheat 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 medium-sized bowl. Whisk to combine, then set aside.
  • Using a mixer, cream butter on medium until fluffy (about one minute). Add sugar and beat another minute. Add eggs one at a time; mix after each addition. Add vanilla and beat for another minute.
  • Add flour mixture to mixer in batches, alternating with milk. Mix just until all ingredients are incorporated, scraping sides of bowl as needed.
  • Toss mulberries with a small amount of flour, then fold into batter. Divide batter between prepared muffin cups.
  • Make hole in top of each muffin and add 1 tablespoon of mulberry jam (or other jam/preserves). Swirl jam into batter. Bake until a toothpick inserted in the center comes out clean (about 30 minutes).
  • Cool muffins for 10-15 minutes before removing them from the muffin pan.