Reviewed: May 5, 2012

These muffins were great. I don't have lemon extract or buttermilk, so instead I added 1/4 cup lemon juice and 3/4 cup milk. I used half whole wheat flour and cut the sugar back a wee bit (as I always do in baking). I just used a frozen berry mix I had in the freezer. I like my muffins big, so I filled them to the top of the pan and ended up with 12 large muffins. They are moist, light and delicious.

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Reviewer:

shar

Cooking Level: Expert

Home Town: Vancouver Island, British Columbia, Canada

Reviewed: Jan. 28, 2012

Awesome muffins didn't have fresh or frozen raspberries so I used raspberry preserve jam. Turned out perfect. Thanks will make again

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Reviewer:

epdahl

Reviewed: Jan. 22, 2012

These are very delightful! I followed the recipe and also added a cinnamon oat streusel topping and then a lemon glaze. The muffins were very moist and cake-like. I will definitely make these again!

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Reviewer:

Karen B.

Cooking Level: Expert

Home Town: Somerset, Massachusetts, USA

Reviewed: Jan. 16, 2012

These are WONDERFUL!!!! to keep the berries from clumping up in the muffins, take a tablespoon or so of the floor and toss it with the raspberries, before folding them into the batter.... it keeps them evenly distributed inside the muffins, without them settling on the bottom in a glob :D

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Reviewer:

Tanya

Reviewed: Nov. 8, 2011

These were delicious! I used frozen raspberries, and powdered buttermilk. These muffins are moist, lemony, just the right amount of berries to add a bit of tartness. Not too sweet either. I did add a drizzle of glaze made with powdered sugar and fresh lemon juice. Yummo!

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Reviewer:

KIMSCOOKINGNOW

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Cooking Level: Expert

Home Town: Little Chute, Wisconsin, USA

Living In: Kennesaw, Georgia, USA

Reviewed: Nov. 8, 2011

Followed recipe exactly. Muffins were moist and did rise nicely

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Reviewer:

ADSIMONS

Cooking Level: Intermediate

Reviewed: Nov. 1, 2011

Once again I chose a recipe with buttermilk expecting a moist and tender result and got just what I expected. After a number of more heavily spiced "autumn baked goods," these muffins were a bright, light and fresh alternative. Quick to throw together with minimal clean-up, these have just enough sweetness, raspberries and lemon. To finish them off I drizzled them with a glaze of powdered sugar and fresh lemon juice.

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Reviewer:

naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

Reviewed: Jul. 12, 2011

I made this in an 8 1/2" springform pan, which worked nicely. I followed the recipe as written using fresh raspberries. I did add a crumb topping by combining 1/3 cup sugar, 1/4 cup flour and 2-3 T. butter and sprinkled that over before baking. I lowered the temperature to 350 and baked this for 50 minutes. Once cooled I glazed the top with a confectioner’s sugar glaze with added lemon zest. Very good, moist and delicious. Hubs took it to his tennis buddies and they all raved about it!

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: Jul. 3, 2011

I just loved these muffins. I did was add more raspberries, however I do believe it was too much. I think next time I will follow recipe exactly as written. I also made 12 muffins and then poured the remaining mix in a oiled loaf pan and cooked about 10 minutes longer

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Reviewer:

vking713

Cooking Level: Expert

Living In: Chesapeake Beach, Maryland, USA

Reviewed: May 21, 2011

These were very good! I didn't have buttermilk so substituted one cup of milk with a teaspoon of white vinegar in it. I also used a lemon instead of the lemon extract. To finish it off, I made a glaze with powdered sugar and lemon juice - very tasty!

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