Compared to other muffins, these mulberry muffins are lower in calories and fat. You can use your ripe mulberries in them as well.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup white sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- ½ cup fat free sour cream
- ¼ cup skim milk
- 2 tablespoons applesauce
- 1 egg
- ½ teaspoon almond extract
- ½ cup mulberries
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Grease 6 jumbo muffin cups or line with paper muffin liners.
- Combine flour, sugar, baking powder, baking soda, and salt. In a medium bowl, mix together sour cream, milk, applesauce, egg, and almond extract. Stir in flour mixture until batter is smooth. Fold in mulberries. Spoon batter into prepared muffin cups.
- Bake in the preheated oven for 25 to 30 minutes, until a toothpick inserted into center of a muffin comes out clean.
Nutrition Facts
| Calories | 165 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 29 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 0 g |
| Sodium | 161 mg |
| Sugars | 16 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
Doubled fruit
These disappeared fast. I would recommend doubling recipe if feeding more than my current family of 2. I used yogurt because I didn’t have sour cream and used 2/3 instead of 1/2 cup of berries. Delicious.
Delicious! Definitely don’t skip the almond extract, or you miss the best flavor! I did uses plain non-fat yogurt instead of sour cream, and still tasted great. Also doubled the mulberries to 1 cup. The outside is a bit chewy, but soft and moist on the inside! Would definitely make again!
I see a lot of people making modifications to this recipe. I was tempted to do so. STOP! Make it as written. The flavor balance and texture are perfect as written. The batter looks too dry, but the berries fix that in baking. I finished with a brush of butter fresh out of the oven. SO YUMMY!
These are dense, chewy, and pretty good. I recommend using 3/4 cup mulberries and 2/3 cup sugar. They’re a little dry, so I recommend doubling the milk (I poured in the juice from the bottom of the bag of mulberries that I’d washed). I also used oat flour for 1/4 of the flour. Overall, these are tasty and healthy!
Very good, I have to get creative since I have 2 mulberry trees. This was a great way to implement them into out morning breakfasts.
WOW! These were awesome. I used 3/4c white sugar, 1/2c blueberry yogurt, 1/4c applesauce, and 1/4c sour cream because that’s what I had. Folded in 1 cup frozen mulberries and baked into yummy perfection.
I was so excited to find a recipe for the Mulberries on my tree outside my house. I added a few things that many others suggested so I am not sure how the exact recipe tastes. I added more sugar (used 3/4 white and 1/4 c brown) and 1/2 tsp of nutmeg and 1/2 tsp of cinnamon. I made minimuffins that cooked in 14 min and large ones that took about 20 min. Muffins rose very nicely and popped out easily from the muffin pan (used PAM and no liners). I also smashed my mulberries a bit and used all the juices. My kids had a blast picking the berries and making the muffins with me. Thanks!
I hate turning on the oven in the Summer but these muffins are worth it! Only thing I changed was to double the Mulberries because I had so many and needed to use them.
I didn’t care for them They came out really heavy.
Great recipe. Just picked a bunch of mulberries from my dwarf mulberry bush. I added a whole cup instead of 1/2 since mine were dwarf berries and added 1/4 cup of coconut sugar extra plus used a single tub of blueberry Chobani Greek Yogurt. Delicious.
Very yummy, used extra berries with powdered sugar to make glaze to put on top. Some large sugar sprinkles to finish sweeten them up just enough.
These muffins are great! They are not at all sweet but I prefer them that way. However, I found that mixture was much too thick (almost like a bread dough) so I added some juice and milk to thin it out. I also mixed sour cream and yogurt. I baked for 25 minutes and bottoms were a little dark so I would consider baking less to make sure you don’t overcook. DON’T USE MUFFIN PAPER CUPS. WORKS BETTER IF YOU BAKE RIGHT IN THE PAN.
Tasty muffins! I added 1/3 cup brown sugar. Also used about 1 1/2 cup mulberries and used plain yogurt instead of sour cream. Regular sized muffins were done in 15 min. Sprinkled a little cinnamon sugar on top for a finishing touch. Great way to use up mulberries!
not very sweet
They were delicious! You can’t even tell they are healthy. I replaced the sour cream with Yogurt and the almond extract with 1tsp of vanilla extract just because I didn’t have sour cream or almond extract. Wonderful!
Yummy! After reading some of the other reviews, I added 1/4 cup brown sugar, and instead of applesauce I used 1/2 cup of vanilla yogurt plus the 1/2 cup of sour cream. I used a full cup of mulberries and sprinkled the tops with cinnamon sugar before baking. I also just greased the muffin pan and didn’t use muffin cups at all. My husband couldn’t eat just one, so I had to make another batch (these were supposed to be for breakfast tomorrow!) I made 3 dozen tonight so I would use the mulberries that we picked, and I am planning on freezing some for later. Great muffin!
These had a very different texture from most muffins – not bad, just lighter and more bread-like – and they are really difficult to remove from the paper. The original recipe yielded 23 mini muffins and 2 full-sized ones, which was way more than I counted on, and it took 20 minutes for both bathces to be slightly overdone. I would definitely make these again, but I wouldn’t use paper liners and I would bake them for much less time.
They didn’t last long! For some reason, mine stuck to the paper cups too, but the 3 that I made without the cups came out of the pan wonderfully (I didn’t have enough cups). I used blueberry yogart instead of sour cream and apple butter instead of apple sauce, and vanilla. I put in some almonds just to get that almond taste. I also used Splenda and egg subsitute. It was all good! Will make them again!
Pretty Good. Only needed to bake mine for 17 minutes-very soft inside. Could use some sort of tang like cherries or a crumble on top.
I added 1/4 cup brown sugar, 1 tsp of cinnamon, instead of sour cream I used fat free vanilla yogurt and I used 3/4-1 cup of mulberries. In addition I used a hand held mixer to add the berries so they would be slightly crushed in smaller pieces. The muffins were a little dense and not sweet enough for me. I think an additional 1/4 cup of white sugar would add sweetness. I also think that with the adjustments I made to the recipe it would be better as a sweet bread loaf.