Does mulberry taste like blueberry?

Mulberry when cooked does have a taste very similar to blueberry and it works well in recipes that call for blueberries.

What can you do with mulberry fruit?

Mulberries can be used just like other berries to make pies, jam, muffins, cakes, syrups, sorbets, and so much more! They are a delicious and versatile fruit.

Mulberry Crumble Muffins (tender + moist)

Name: Mulberry Crumble Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: for the oat crumble:; 6 tablespoons (40 grams) all purpose flour; 2 tablespoons (24 grams) granulated sugar; 4 tablespoons (52 grams) brown sugar; 4 tablespoons (20 grams) oats, old fashioned or quick oats are both fine; ½ stick (2 ounces or 57 grams by weight) cold butter; dry ingredients:; 2 cups (240 grams) all purpose flour; 3/4 cup (149 grams) white granulated sugar; 1/2 teaspoon ground cinnamon; 2 teaspoons baking powder; 1/2 teaspoon kosher salt; wet ingredients:; 1/2 cup (112 grams) neutral oil or melted butter; 1 egg; 1 cup (224 grams) kefir or buttermilk; 1 tablespoon vanilla extract; other ingredients:; 2 cups (about 200 grams) fresh mulberries; 1 tablespoon all purpose flour

Ingredients

for the oat crumble:
6 tablespoons (40 grams) all purpose flour
2 tablespoons (24 grams) granulated sugar
4 tablespoons (52 grams) brown sugar
4 tablespoons (20 grams) oats, old fashioned or quick oats are both fine
½ stick (2 ounces or 57 grams by weight) cold butter
dry ingredients:
2 cups (240 grams) all purpose flour
3/4 cup (149 grams) white granulated sugar
1/2 teaspoon ground cinnamon
2 teaspoons baking powder
1/2 teaspoon kosher salt
wet ingredients:
1/2 cup (112 grams) neutral oil or melted butter
1 egg
1 cup (224 grams) kefir or buttermilk
1 tablespoon vanilla extract
other ingredients:
2 cups (about 200 grams) fresh mulberries
1 tablespoon all purpose flour

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Instructions

Preheat oven to 400 degrees F and line a 12-cup muffin tray with paper liners.
Prepare oat crumble: Place all crumble ingredients in a bowl and use your fingers or a fork to pinch/mash the ingredients together. I like to really squeeze it together to get some nice clumps of crumble. Set this mixture in the refrigerator while you prepare the scones.
Prepare the muffin batter:
Combine all dry ingredients in a large mixing bowl and whisk to combine.
Combine all wet ingredients in a large measuring cup and whisk well to combine.
Add wet ingredients to dry ingredients and fold gently until about halfway mixed.
Toss mulberries with a tablespoon of flour and add to batter.
Continue folding until mulberries are incorporated and batter is mixed with no dry flour remaining. Use a gentle folding motion to avoid over mixing the batter or breaking up the berries to much.
Scoop batter evenly between 12 muffin cups - I fill mine right up to the tops and I get a perfect 12. Top with oat crumble, pressing down a bit to make sure it sticks to the muffin.
Bake for 18-20 minutes until batter is cooked through. A toothpick or cake tester should come out clean or with a few moist crumbs attached.
Let cool for a few minutes before transferring to a cooling rack. Enjoy while warm with some good salted butter!

Author: anita | wild thistle kitchen
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: breakfast, breads, muffins
Method: baking
Cuisine: American