Wild Mulberry Muffins

Preheat oven to 375F

Cream together butter, sugar and eggs in a stand mixer (for best results) for about 1-1.5 minutes.

Add almond extract and milk. Slowly add in flour, salt, and baking powder until mixed into a dough.

Add frozen mulberries and mix on low until combined, but be careful not to crush the mulberries (this is why I freeze).

Divide muffins into 6 large muffins! Use a large muffin dish with baking spray to prevent sticking (or line with large cupcake liners).

Sprinkle the tops of the muffin six with sparkling white sugar as desired. I tend to add about 1-2 tbsp of sugar to each muffin!

Bake for 30 minutes on 375F and cool! Enjoy warm or after theyve cooled.