Mulberry Muffins


It is mulberry season again in Western Australia and I still have mulberries  from last year in the freezer so, time to use them up!

I make 24 muffins and freeze half so I can pop them into the lunch boxes at a later date.

Makes 24.


450g plain flour

4 teaspoons baking powder

200g caster sugar

300g frozen mulberries

2 eggs beaten

250g Greek yogurt

250mls milk

150g butter, melted


Preheat the oven to 180 degrees Centigrade.

Line two 12 hole muffin tins.

Weigh the dry ingredients into a large bowl.

Pour the mulberries into the flour bowl and stir well through so they are fully coated.

Measure the wet ingredients into a jug.

Pour the wet ingredients into the dry and mix briefly.

Spoon into the prepared tins.

Bake for 30mins, remove from the tins and allow to cool on a wire rack.



16 thoughts on “Mulberry Muffins”

    1. Hi Tilly, I would say that they are a bit like a raspberry and blackberry combined. Our neighbour has an enormous tree that the boys spend many happy hours picking the fruit and getting covered in the dark juice!
      Mulberry leaves are needed for feeding silk worms too!!!
      🙂 Ros

    1. Hi Deborah, you don’t often see them in the shops as they don’t last long once picked. When we pick them we eat as many as we can and then freeze the remainder for baking and smoothies. Our neighbour has a fab tree that we pick every year and I’ve now planted two trees in our garden of a different variety that gives us fruit twice a year! 🙂 Ros

  1. I had mulberries for the first time a few weeks ago when I was in Perth. They are so good! I love the flavour, but best of all I love the size – they make such a nice full mouthful of berry…ahhhh, yes, that probably sounds a bit weird, but I’m easily pleased 🙂

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