Delicious Rustic Fresh Mulberry Muffins

Preheat your oven to 375°F (190°C). Grease a muffin pan or line it with paper liners.

In a medium-sized bowl, combine the flour, baking powder, and salt. A key tip here - always sift your dry ingredients to prevent any lump formation in the batter.

In another bowl, whisk together the egg and sugar until the mixture becomes pale and fluffy.

Gradually add the melted butter to the egg-sugar mixture, ensuring that it’s cool when added. Hot butter can curdle the mixture.

Stir in the milk and vanilla extract.

Gradely add the dry ingredients into the wet mixture. Stir until it is just combined. It's essential not to over-mix here as it'll make the muffins tough.

Gently toss the mulberries in a spoonful of flour (this prevents them from sinking during baking), then fold them into the batter.

Scoop the batter into the prepared muffin pan, filling each cup about 3/4 full. This step is important to get that perfect muffin top.

Bake these beauties for 20-25 minutes or until they rise and turn golden brown. You can do a toothpick test - if it comes out clean, the muffins are done.

Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. However, they taste incredibly good while still warm.