Raspberry Buttermilk Muffins Recipe
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Raspberry Buttermilk Muffins

By: Red Raspberry Commission  
"For a morning 'lift', Raspberry Buttermilk Muffins are delicious eye-openers. They're easy to stir up and bake!"

Rating: This weblink has been rated 23 times with an average star rating of 4.2 Read Reviews (21)

Rate/Review | 591 people have saved this

Prep Time:
15 Min
Cook Time:
25 Min
Ready In:
40 Min

Servings  (Help)

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Original Recipe Yield 12 servings
 

Ingredients

  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 6 tablespoons butter or margarine
  • 1 egg, lightly beaten
  • 1 cup buttermilk
  • 1 cup fresh or frozen raspberries*

Directions

  1. In a bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and buttermilk; mix just until dry ingredients are moistened. Fold in berries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees F for 25 minutes or until browned.

Footnotes

  • *Editor's Note: Frozen berries may be used if thawed and well drained.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2007 by dpwaller 
I made these and they were very good, but I did have to add another egg. The mixture I made... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 30, 2008 by betsysmom 
Like the previous reviewers, I also added an extra egg. Then, reading they were not sweet... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 21, 2008 by DetectiveL Supporting Member (Click to learn more about Supporting Membership)
I made these with fresh strawberries and blueberries, and substituted 1/2 cup Splenda and 2... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 1, 2008 by Black Hawk Wife 
I didn't have frozen razzberries, so I decided to layer jam in the muffins. I took my chances... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2007 by littlelambie 
Tasty! Came out a bit flat and dense so I will try the extra egg suggestion already... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2007 by Brian the Kitchen Ninja 
I'll make these again. They aren't too sweet and have a great texture. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 4, 2009 by ALICECLAIRE 
Yum! Like other reviewers, I doubled the eggs and added vanilla (but no extra sugar). I was... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2008 by PANDORA19 
So tasty. My only complaint is that they stuck to the muffin cups. Next time I won't use cups. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 14, 2008 by sonyapizza 
I also did some substitutions and additions: I used blueberries instead of raspberries, used... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2008 by raegan 
This recipe turned out great. I substituted 1 cup of whole wheat flour. I added an extra egg... MORE

 
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