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    Home » Recipes » Muffins & Scones

    July 13, 2023 · Updated June 26, 2025

    Bakery Style Mulberry Muffin Recipe (Tall & Tender!)

    4.67 from 3 votes
    7 Comments

    · by Amanda Gajdosik

    Jump to Recipe Jump to Video

    This post may contain affiliate links. This blog generates income via ads.

    The top image is a mulberry muffin in a pan with a bite taken out, the bottom image is the same muffin without a bite taken out of it.

    This bakery style mulberry muffin recipe bakes up delightfully tall, delectably sweet and studded with tender mulberries. The vanilla-scented batter whips up quickly, bakes up high and golden brown, and contains bursting berries in every bite! The crunchy sugar topping makes them even more like the muffins you grab at your local shop around the corner.

    A mulberry muffin sitting in a pan with a bite taken out of it.

    There’s nothing like enjoying a warm muffin on a weekend morning. But who wants to do all the measuring and mixing before you’ve even had a cup of coffee? Not me!

    So I’ve devised this simple mulberry muffin recipe that can be mixed the night before. Come breakfast time all you have to do is add your berries, bake, and enjoy! Doesn’t that sound fabulous?

    If you’re looking for even more breakfast recipe inspiration be sure to check out my sourdough blueberry muffins, lemon poppy seed muffins, buttermilk pancakes, and croissant French toast bake!

    Or maybe you need ways to use up some of the mulberries in your freezer or falling off your tree? Don't worry! I've got you covered with a whole host of mulberry recipes like simple compote, no churn mulberry ice cream, and sweet mulberry cobbler!

    Recipe Ingredients

    How to make this mulberry muffin recipe

    This is just a very brief overview, detailed instructions can be found in the recipe card below!

    Mix the wet ingredients.
    Whisk together the dry ingredients.
    Combine the wet and dry and chill overnight.
    Dust the berries with flour.
    Gently fold into batter.
    Portion out the muffin batter with a scoop.
    Fill the pan and sprinkle with raw sugar.
    Bake muffins until tall and golden.

    The key to big, tall muffins

    Have you ever wondered how the muffins you get from a bakery can be so tall and statuesque but when you try to bake them at home they come up…well…short?

    The secret to getting tall muffins is to let the batter rest. Refrigerating the batter overnight gives the gluten in the flour time to relax and the leveners opportunity to work their magic!

    It’s the same concept I employ when letting the dough for my overnight cinnamon rolls go through their first proof in the refrigerator.

    Of course, if you want to mix up and bake this mulberry muffin recipe all in one day, you absolutely can! They just won’t have the height of muffins that were allowed to rest. Aren’t we all better when we rest a little bit?

    When to mix in the berries

    While it might be tempting to mix the berries in before the batter rests overnight, do not do it! The mulberries will leach all their color and juice into the batter and not only will the muffins come out blue, but the texture will be affected from the added moisture.

    Do I really need to flour the berries?

    Yes! This is key whenever you're adding berries or mix-ins to a batter. Dusting the berries in flour keeps them suspended in the batter so they don't all sink to the bottom. The same concept applies to my mulberry crumb cake recipe!

    Careful not to over-mix the muffin batter!

    If you’re too aggressive the berries will break and stain the batter. Also, if the muffins are over-mixed, they’ll be tough and chewy, not soft and tender.

    Watch the recipe video!

    A mulberry muffin sitting in a pan with a bite taken out of it.
    Print Recipe
    4.67 from 3 votes

    Bakery Style Mulberry Muffins

    This bakery style mulberry muffin recipe bakes up delightfully tall, delectably sweet and studded with tender mulberries. The vanilla-scented batter whips up quickly, bakes up high and golden brown, and contains bursting mulberries in every bite!
    Prep Time5 minutes mins
    Cook Time25 minutes mins
    Total Time30 minutes mins
    Course: Breakfast
    Cuisine: American
    Keyword: Mulberry Muffins, Mulberry Recipes
    Servings: 12 servings
    Calories: 263kcal
    Author: Amanda Gajdosik
    Prevent your screen from going dark

    Equipment

    • Mixing Bowls
    • Large Measuring Cup
    • 12-Cup Muffin Pan
    • Whisk

    Ingredients

    • ½ cup milk
    • ½ cup sour cream
    • ½ cup canola oil
    • 1 egg
    • 2 teaspoons vanilla extract
    • 2 cups flour
    • ¾ cup sugar
    • 1 tsp. baking soda
    • 2 tsp. baking powder
    • ½ tsp. salt
    • 1 cups mulberries fresh or frozen
    • 1 tablespoon flour
    • ¼ cup Turbinado sugar

    Instructions

    • In a large measuring cup, whisk together ½ cup milk, ½ cup sour cream, ½ cup canola oil, 1 large egg, and 2 teaspoons vanilla extract until smooth. Set aside.
    • In a large mixing bowl, whisk together 2 cups flour, ¾ cup granulated sugar, 1 teaspoon baking soda, 2 teaspoons baking powder, and ½ teaspoon kosher salt.
    • Slowly pour the liquid ingredients into the dry and begin to stir gently, being careful not to overmix. There can even be a streak or two of flour left over.
    • Cover the batter tightly and refrigerate overnight.
    • When ready to bake the next morning, preheat oven to 350 degrees and spray a 12-cup muffin tin with baking spray and set aside.
    • Gently toss 1 cup of mulberries with another tablespoon of flour in a separate bowl. Pour berries into muffin batter, stirring gently until just combined.
    • Using a large portion scoop, evenly divide the batter among prepared muffin tins. Sprinkle the tops of the muffins generously with Turbinado sugar.
    • Bake cake in preheated oven for 22 – 25 minutes, or until muffins are tall, golden brown, and the tops spring back when lightly touched.
    • Remove muffins from oven and cool on wire rack for ten minutes before removing from the pan.

    Video

    Notes

    • Muffins are best enjoyed the day they are made but can be stored, covered, in the fridge for up to three days.
    • To reheat muffins: microwave for 15 seconds or until warmed through.

    Nutrition

    Serving: 1muffin | Calories: 263kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 21mg | Sodium: 293mg | Potassium: 81mg | Fiber: 1g | Sugar: 19g | Vitamin A: 99IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 1mg

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    Comments

      4.67 from 3 votes

      Leave a rating and review! Cancel reply

      Did you love the recipe? Let me know! And let others know too by leaving a comment and star rating. Reviews are so useful in helping other people find my site and make my recipes. Your support means the world to me!

      Amanda

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      Recipe Rating




    1. Marisu says

      May 23, 2025 at 6:52 am

      Hi, I always return to this recipe each time I bake mulberry muffins. Can I use blueberries for this recipe? I've checked your sourdough blueberry muffin one, but my ingredients are limited.

      Reply
      • Amanda Gajdosik says

        May 23, 2025 at 2:10 pm

        Hi Marisu,

        Yes, you can totally sub blueberries for the mulberries in this recipe. The base muffin batter is very versatile! Thanks so much for keeping my recipe in mind when baking with mulberries 🙂

        Amanda

        Reply
        • Marisu says

          May 26, 2025 at 9:52 am

          5 stars
          YES! Thank you very much for the reply, and for the recipe too. Once I find a recipe that always turns out successful, I stick to it. All members in my family, old and young, loved the muffin.

    2. Julia Filkins says

      June 28, 2024 at 2:17 pm

      5 stars
      This recipe is awesome! I didn't have turbinado sugar, so I put some streusel on top and baked the muffins for an additional 2-3 minutes. So good!!

      Reply
      • Amanda Gajdosik says

        June 28, 2024 at 3:21 pm

        Hi Julia,

        YUM! Adding streusel is such a good idea for these muffins! Thanks for rating and reviewing 🙂

        Amanda

        Reply
    3. Jacqueline Essex says

      May 07, 2024 at 6:25 pm

      4 stars
      Chilling the batter was a great tip, the muffins did turn out taller....but 1 tspn baking soda is a bit too much....there was a strong after taste of the soda...
      I think 1/4 tspn would be enough.

      Reply
      • Amanda Gajdosik says

        May 13, 2024 at 2:59 pm

        Hi Jackie,

        1 teaspoon of baking soda is standard and totally normal for a muffin recipe that produces this quantity. Cutting it by 75% would inhibit proper leavening, I fear. Of course, you're always welcome to do what you like in your own kitchen. Happy baking!

        Amanda

        Reply

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