Mulberry Muffins

Mulberry Muffins


"These muffins have fewer calories and fat than many muffins do. They're also a great way to use your ripe mulberries."

Ingredients 45 m {{adjustedServings}} servings 165 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 165 kcal
  • 8%
  • Fat:
  • 0.9 g
  • 1%
  • Carbs:
  • 34.2g
  • 11%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).Grease 6 jumbo muffin cups or line with paper muffin liners.
  2. Combine flour, sugar, baking powder, 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.
  3. Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into center of a muffin comes out clean.
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Reviews 29

  1. 31 Ratings


The muffins were excellent. I made alot of revisions to the original recipe, basically using it as a base. Because of some of the other reviews, I used 3/4 C of Sugar and also added 1/4 of Brown Sugar. The muffins were sweet, but we love them that way. Also, I had no applesauce and was about 1/4 cup short on Sour Cream, so I used a whole cup of Peach Yogurt to substitute the additional 1/4 cup os SC and the applesauce. It didn't make the muffins taste at all peachy. After mixing, I thought the mix was a bit thick, so I added about 1/4 - 1/3 cup of the juice from the bowl my mulberrys were in. I think this added alot of extra flaroful. I also added 1tsp of nutmeg and 1 tsp of cinnamon. Because with all of these revisions, the muffins were super moist, a bit on the dense side, and had a great Mulberry flavor. I made 24 muffins at 2pm, and the next day we only had 3 left. The family loved them.


these were pretty darn yummy. Next time I think i'll add more berries... or chop mine up first - mine were pretty big so there was only a couple of berries per regular sized muffin. btw - it makes 10 regular sized muffins - at 3 ww pt a piece - but if you substitue splenda for sugar it comes out to 2 :-D


Great recipe! Simple, fast, delicious and low fat! I made them in small muffin trays and they make about 24 muffins. You can freeze them and they microwave well or can be heated in a toaster oven. Thanks for this great recipe, Kristen - just what I needed for a mulberry tree bearing too much fruit. Muli.