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Mulberry Muffins


"These muffins have fewer calories and fat than many muffins do. They're also a great way to use your ripe mulberries."
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45 m servings 165 cals
Original recipe yields 8 servings (8 muffins)


  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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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Read all reviews 30
  1. 32 Ratings

Most helpful positive review

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 Bro...

Most helpful critical review

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 s...

Most helpful
Most positive
Least positive

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 Bro...

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 ...

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 ove...

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 alm...

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 mulbe...

These were great! I, too, added 1/4 c brown sugar to the recipe. They were the perfect sweetness with the berries added. I also sprinkled in some cinnamon and nutmeg. I would definitely make...

My picky husband even liked these muffins. I gave this recipe four stars because it wasn't sweet enough for me, but I LOVE how the muffins didn't get dry at all, just nice and moist. They were...

Mulberries are very tasty. I don't understand why the birds and deer don't completely de-nude the trees of their fruit. Well, more for me. :-) I substituted the sour cream and skim milk with...

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 y...