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Raspberry Buttermilk Muffins
SUBMITTED BY:
Red Raspberry Commission
PHOTO BY:
DetectiveL
"For a morning 'lift', Raspberry Buttermilk Muffins are delicious eye-openers. They're easy to stir up and bake!"
RECIPE RATING:
Read Reviews
(16)
Review/Rate This Recipe
PREP TIME
15 Min
COOK TIME
25 Min
READY IN
40 Min
SERVINGS
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Servings
US
METRIC
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*
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DIRECTIONS
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.
FOOTNOTE
*Editor's Note: Frozen berries may be used if thawed and well drained.
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REVIEWS
Reviewed on Feb. 2, 2007 by dpwaller
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dpwaller
Feb. 2, 2007
I made these and they were very good, but I did have to add another egg. The mixture I made when following the directions came out more like a scone dough. I used large eggs but it really did need a second one. A tip I learned when adding fruit to muffins is, instead of folding into the mixture put the fruit in each muffin cup by layering muffin mixture then fruit then more muffin mixture on top. This keeps the fruit from sinking to the bottom. The muffins still baked for 20 minutes with the second egg, and came out perfect. Good recipe with just a few minor alterations.
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7 users found this review helpful
I made these and they were very good, but I did have to add another egg. The mixture I made...
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Reviewed on Feb. 9, 2007 by
Brian the Kitchen Ninja
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Brian the Kitchen Ninja
Feb. 9, 2007
I'll make these again. They aren't too sweet and have a great texture.
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2 users found this review helpful
I'll make these again. They aren't too sweet and have a great texture.
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Reviewed on Jun. 14, 2008 by
sonyapizza
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sonyapizza
Jun. 14, 2008
I also did some substitutions and additions: I used blueberries instead of raspberries, used two eggs according to other reviewer's recommendations, added a tsp of vanilla, added lemon zest from 1 lemon (mixed in with the buttermilk and beaten eggs), and sprinkled a bit of raw sugar on top of the muffins before they went in the oven. The result was a very light, fluffy muffin that was actually quite subtle in flavour and not at all too rich or too sweet. Baking time was exactly 20 minutes. I'll make these again!
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1 user found this review helpful
I also did some substitutions and additions: I used blueberries instead of raspberries, used...
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Reviewed on May 21, 2008 by
DetectiveL
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DetectiveL
May 21, 2008
I made these with fresh strawberries and blueberries, and substituted 1/2 cup Splenda and 2 tsp vanilla. It would be better with real sugar. I beat the two eggs and the vanilla into the buttermilk first, and then added the buttermilk to the dry mixture. The batter is sticky but the muffins turned out fine.
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1 user found this review helpful
I made these with fresh strawberries and blueberries, and substituted 1/2 cup Splenda and 2...
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Reviewed on Mar. 20, 2007 by littlelambie
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littlelambie
Mar. 20, 2007
Tasty! Came out a bit flat and dense so I will try the extra egg suggestion already mentioned. I thought they would need some extra sweetness so I sprinkled sugar on the top before baking. That gave it a nice crunchy crust but it turned out not to be necessary for the recipe. Will make these again with 2 eggs.
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1 user found this review helpful
Tasty! Came out a bit flat and dense so I will try the extra egg suggestion already...
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Reviewed on Jan. 15, 2007 by Howard
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Howard
Jan. 15, 2007
Delicious. And really easy. This is the first muffin recipe I've ever tried, and they came out perfectly. They're buttery, and have just the right amount of raspberries. Wonderful recipe.
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1 user found this review helpful
Delicious. And really easy. This is the first muffin recipe I've ever tried, and they came...
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Reviewed on Jul. 23, 2008 by Jeanna
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Jeanna
Jul. 23, 2008
Definitely making these again (and sharing the recipe as well). Good with blueberries and blackberries, too. I followed suggestions and added an extra egg with no adverse effects.
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0 users found this review helpful
Definitely making these again (and sharing the recipe as well). Good with blueberries and...
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Reviewed on Jul. 13, 2008 by PANDORA19
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PANDORA19
Jul. 13, 2008
So tasty. My only complaint is that they stuck to the muffin cups. Next time I won't use cups.
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0 users found this review helpful
So tasty. My only complaint is that they stuck to the muffin cups. Next time I won't use cups.
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Reviewed on Jul. 1, 2008 by
Black Hawk Wife
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Black Hawk Wife
Jul. 1, 2008