Description
Deliciously soft mulberry muffins with a perfect balance of sweetness and tartness.
Ingredients
Scale
- 1 cup fresh mulberries
- 1 cup all-purpose flour
- 1/2 cup sour cream
- 1/2 cup sugar
- 1/4 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing or lining it with paper liners.
- Cream together the softened butter and sugar until fluffy and light, about 3-4 minutes.
- Add in the egg and vanilla extract, mixing until well combined.
- Whisk together the flour, baking powder, baking soda, and salt to combine the dry ingredients thoroughly in another bowl.
- Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, and gently mix until just combined for a tender crumb.
- Fold in the fresh mulberries carefully, enjoying the beautiful burst of color.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full for perfect rise.
- Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to complete cooling.
Notes
Serve warm, dusted with powdered sugar, and pair with coffee or chilled almond milk.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg