Fluffy Elderberry Muffins
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Deliciously fluffy and moist muffins are filled with fresh elderberries. These easy to bake muffins are the perfect way to use up your fresh or frozen elderberry harvest as a sweet breakfast or afternoon treat.
why I love these elderberry muffins:
So warm and fluffy, these elderberry muffins are the best autumn breakfast or snack. Healthy and sweet, they make an excellent accompaniment to your morning cup of coffee.
Healthy Elderberries. Did you know that 1 cup of elderberries contains 97 percent of the recommended daily amount of vitamin A? Elderberries are incredibly good for you, and these muffins make them an easy way to stomach as they cannot be eaten raw!
Easy to Make. This muffin recipe is incredibly easy to whip up in about 30 to 40 minutes, which is perfect for a quick breakfast! I love that this is a one bowl muffin recipe, which makes clean up easy, too!
Perfect Every Time. This is my all-time favorite muffin base recipe, and I have been using it for years. These muffins seriously bake up perfect every single time! You will love their slightly crisp and crunchy outside and soft, fluffy, moist inside.
gathering ingredients:
To make these yummy peach-filled cinnamon rolls, you will need to gather a few key ingredients. These cinnamon rolls are pretty basic, which is what I think makes them so fantastically delicious!
Flour. You will need all-purpose flour for this recipe.
Baking Powder & Baking Soda.
Salt. I always use kosher salt in my recipes.
Sugar. This recipe uses granulated sugar. Other granulated sugars may be substituted, if desired.
Butter. For this recipe, you will use melted butter. You can substitute this with a neutral cooking oil such as canola, vegetable, avocado, or coconut oil.
Buttermilk. You will need an acidic ingredient to activate the baking soda and give the muffins their lift! You can substitute sour cream for the buttermilk, or make your own buttermilk by adding a bit of lemon juice to plain milk.
Eggs.
Vanilla.
Elderberries. You will need fresh or frozen elderberries for this recipe. If you cannot find those, dried elderberries can be used but they will need to be rehydrated. Simply pour boiling water over the dried berries and leave them to sit for about 1 hour. Then strain and use as directed in the recipe.
tips for baking with elderberries:
Elderberries are a really incredible wild-growing fruit that is becoming more and more popular in commercial foods and medicines. You can find elderberries growing all over the United States and other parts of the world if you enjoy foraging. If you are wanting to forage for your own elderberries, you can follow my Ultimate Cozy Guide to Foraging for Elderberries! Always be cautious when foraging and make sure that you know the plants you are harvesting before eating.
ELDERBERRIES CANNOT BE EATEN RAW. They must be consumed when cooked! So be sure that you are adding your raw or frozen elderberries to your muffin batter and not eating them raw. Otherwise, elderberries can be used like any other berry in baking or cooking recipes. They are a bit tart and can become crunchy after baking!
how to make elderberry muffins:
Step One: First, preheat your oven and prepare a muffin pan. For this recipe, I used a jumbo 6-cup muffin pan. You can also use a standard muffin pan, and it should make 12 muffins total. Grease and flour your muffin pan and set this aside for now.
Step Two: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Then, add the melted butter, buttermilk, eggs, and vanilla. Whisk until the batter is just combined and there are no longer any dry bits.
Step Three: Gently toss the elderberries with the remaining 2 tablespoons (16 g) flour. With a silicone spatula or wooden spoon, gently fold in the berries until well mixed throughout the batter.
Step Four: Spoon the batter into the prepared muffin pan, filling about 2/3 of the way full. Bake the muffins for about 25 to 30 minutes or until golden brown and baked through the middle. Use a toothpick to test by poking in the centers of the muffins. It should come out clean or have a few moist crumbles on it. Then, let the muffins rest for about 10 minutes in the pan before letting them cool fully on a wire cooling rack.
final thoughts:
This muffin recipe is incredibly reliable and always turns out perfectly. You will absolutely love the soft and moist texture of these elderberry muffins. This elderberry muffin recipe is what I dream of on chilly autumn mornings!
xoxo Kayla
Fluffy Elderberry Muffins
Ingredients
- 2 1/4 cups (282 g) + 2 tbsp (16 g) all-purpose flour, divided
- 2 tsp (8 g) baking powder
- 1/4 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup (200 g) granulated sugar
- 1/2 cup (120 ml) melted salted butter, slightly cooled
- 3/4 cup (180 ml) buttermilk or 1 cup (240 ml) sour cream, room temperature
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (145 g) fresh or frozen elderberries
Instructions
- Preheat the oven to 375° F (190° C). Grease and flour a 6-cup jumbo muffin pan or standard 12-cup muffin pan. Set this aside for now.
- In a large bowl, whisk together 2 1/4 cups (282 g) of the flour, baking powder, baking soda, salt, and sugar. Then, add the melted butter, buttermilk, eggs, and vanilla. Whisk until the batter is just combined and there are no longer any dry bits.
- Gently toss the elderberries with the remaining 2 tablespoons (16 g) flour. With a silicone spatula or wooden spoon, gently fold in the berries until well mixed throughout the batter.
- Spoon the batter into the prepared muffin pan, filling about 2/3 of the way full. Bake the muffins for about 25 to 30 minutes or until golden brown and baked through the middle. Use a toothpick to test by poking in the centers of the muffins. It should come out clean or have a few moist crumbles on it.
- Let the muffins rest for at least 10 minutes in the pan before moving them to a wire cooling rack.
- To store the muffins, keep them in an airtight container at room temperature for about 4 to 5 days.
Nutrition Facts
Calories
545Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
