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!"

This Kitchen Approved Recipe has an average star rating of 4.2 Rate/Review | Read Reviews (51)

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 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Jun. 15, 2010 by 3MCMRMOM   view full review
these are PERFECT as written! it makes me crazy when the top rated review of a recipe tells...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Feb. 2, 2007 by dpwaller   view full review
I made these and they were very good, but I did have to add another egg. The mixture I made...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Mar. 30, 2008 by betsysmom   view full review
Like the previous reviewers, I also added an extra egg. Then, reading they were not sweet...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Feb. 14, 2011 by naples34102 Supporting Member (Click to learn more about Supporting Membership)  view full review
I found I had to add more buttermilk to make the batter come together, maybe a couple of...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Jul. 26, 2010 by Jot   view full review
This recipe is fantastic just the way it is written. They came out light and fluffy, great...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Jul. 1, 2008 by Kokabella.com   view full review
I didn't have frozen razzberries, so I decided to layer jam in the muffins. I took my chances...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on May 21, 2008 by DetectiveL   view full review
I made these with fresh strawberries and blueberries, and substituted 1/2 cup Splenda and 2...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Aug. 31, 2011 by Sarah Jo   view full review
I read through the reviews before I made this recipe. I added a little more buttermilk than...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Aug. 17, 2010 by Mary Jane   view full review
These are great. I made them exactly as the recipe is written. I don't think they need the...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Mar. 20, 2007 by littlelambie   view full review
Tasty! Came out a bit flat and dense so I will try the extra egg suggestion already...

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