Can I use frozen mulberries?

Yes, absolutely. No need to thaw—just toss them in flour and fold them into the batter.

What’s a good substitute for buttermilk?

Combine half a cup of milk with a teaspoon of lemon juice or vinegar to create a quick buttermilk substitute. Let it sit for 5 minutes before using.

Sure! Transfer the batter into a prepared loaf pan and bake it at 350°F for roughly 40 to 45 minutes.

Use almond or oat milk with lemon juice, and replace butter with melted coconut oil or vegan butter.

Yes, they can! Wear gloves or wash your hands quickly after handling.

Sweet-tart mulberries meet buttery crumb topping in these moist, easy-to-make muffins. A perfect breakfast or snack treat.

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin.
In a large bowl, whisk flour, baking powder, baking soda, and salt.
In another bowl, mix melted butter, sugar, eggs, vanilla, and buttermilk until combined.
Gently fold dry ingredients into wet mixture, careful not to overmix.
Fold in floured mulberries.
In a small bowl, mix 1/2 cup flour, brown sugar, and cinnamon. Cut in cold butter to form crumbs.
Spoon batter into muffin cups, then top with crumble mixture.
Bake for 18–20 minutes or until tops are golden and a toothpick comes out clean.
Let cool for 5 minutes, then transfer to a wire rack to cool fully.

You can freeze baked muffins in a sealed bag for up to 2 months. Reheat in a toaster oven to maintain crunchy topping.

Keywords: mulberry muffins, crumble topping, easy muffins, fruity breakfast