Mulberry Cinnamon Muffins

So yesterday, we went out to the family farm because the black raspberries were ripening and the mulberries were just raining off the tree.

Mulberries + black raspberries = AWESOME.

Yeah. We got five and a half pounds of black raspberries and probably ten pounds of mulberries. Insane.

Unfortunately, mulberries don’t keep well, so we had to start processing them immediately. (Yeah, unfortunately, hahaha.) So after I put the first double-batch of jam into the bread maker (it turned out well but a little tart – I think I’ll try it sans lemon juice when I put the next batch in) I mixed up some muffins.

Tasty, tasty muffins.

Mulberry Cinnamon Muffins


  • 3 c flour
  • 1 c sugar
  • 4 tsp cinnamon
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 2 eggs
  • 1 1/4 c milk
  • 1 c butter, melted
  • 2 c mulberries (or blueberries, raspberries, or whatever you have on hand)


  1. Preheat oven to 375 degrees.
  2. In a large bowl, combine dry ingredients.
  3. In medium bowl, beat eggs, milk, and butter. Add to dry ingredients and stir until just moistened.
  4. Fold in berries.
  5. Pour into greased muffin cups or paper liners. (Makes 18)
  6. Bake for 20 minutes or until a toothpick comes out clean.

These are tasty muffins and they held up well overnight for breakfast today. Look out! There are a LOT more berries to deal with around here.

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