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

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 muffins
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).Grease 6 jumbo muffin cups or line with paper muffin liners.

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  • 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.

  • Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted into center of a muffin comes out clean.

Nutrition Facts

165 calories; protein 4.6g 9% DV; carbohydrates 34.2g 11% DV; fat 0.9g 1% DV; cholesterol 29.1mg 10% DV; sodium 160.8mg 6% DV. Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/12/2006
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. Read More
(31)

Most helpful critical review

Rating: 3 stars
06/23/2010
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. Read More
(4)
36 Ratings
  • 5 star values: 16
  • 4 star values: 14
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
06/12/2006
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. Read More
(31)
Rating: 4 stars
05/01/2004
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 Read More
(24)
Rating: 5 stars
07/21/2003
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. Read More
(22)
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Rating: 5 stars
07/05/2011
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! Read More
(10)
Rating: 5 stars
06/15/2011
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! Read More
(7)
Rating: 4 stars
07/23/2003
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 even better the next day warmed up and topped with butter! Read More
(6)
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Rating: 4 stars
06/12/2007
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 again! Read More
(6)
Rating: 5 stars
06/04/2010
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 additional whole milk and apple sauce. I made one batch with a white sugar/butter/flour crumb topping and split the recipe sugar using 1/2 white sugar 1/2 dark brown sugar. Very tasty either way as the original recipe or with just about any alterations you care to make to your liking. Simple to make fun to eat. The only problem I had was that the muffins stuck to the paper cups but I don't think that had anything to do with the recipe. Read More
(5)
Rating: 5 stars
07/02/2009
I added an extra 1/4 cup to 1/2 cup of mulberries but that was the only change. DELICIOUS!!! Read More
(5)
Rating: 3 stars
06/23/2010
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. Read More
(4)