Reviewed: Sep. 19, 2009

I loved these muffins. Used two eggs as suggested and layered berries in the cups as one reviewer suggested. I also added glazed walnuts to the mix and dusted the muffins with powdered sugar. Yummy and beautiful

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

TWOSIDESJJ

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 19, 2009

I found this to be an excellent recipe with a few minor changes. First off I use all organic and local ingredients. I used about 1/3 of the sugar but had to add extra buttermilk as the batter was too dense. I went outside and picked fresh raspberries from my garden to add. My kids love them and they are a great addition to any lunch-bag. Thanks for a staple recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

notmartha

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 5, 2009

I made this recipe exactly as it was written, and I was disappointed. I found the muffins tough and heavy -- sad that I used my last cup of farm raspberries on it!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kelsi

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 4, 2009

Yum! Like other reviewers, I doubled the eggs and added vanilla (but no extra sugar). I was using frozen berries, so after I defrosted them, I put the batter in the muffin pan, dropped a few whole berries in, then topped it off with another spoonful of batter. They tasted like berry pancakes! I doubled the recipe and used the other half in a round cake pan - delicious! Perfect, easy, tea cake.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ALICECLAIRE

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 9, 2008

Add AN EXTRA EGG.I used whole wheat flour 1/5 cups, and 1/2 cup cornmeal. Don't forget to THAW raspberries before using and drain excess liquids. I used 1/2 blueberries 1/2 raspberries (equaling 1 cup) better tasting than just the raspberries alone. I also added 1 tbsp vanilla to wet mixture and some extra brown sugar sprinkled on top before putting in oven. light and delicious, not very sweet, if you like something more sweet def add more sugar to the dry mix!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Laura2979

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jeanna

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 13, 2008

So tasty. My only complaint is that they stuck to the muffin cups. Next time I won't use cups.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

PANDORA19

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 1, 2008

I didn't have frozen razzberries, so I decided to layer jam in the muffins. I took my chances and decided to split the flour with cornmeal mix and as suggested by other reviewers, I used two eggs (small ones). I added a couple extra teaspoons of sugar and let me tell ya, these came out of the oven like jewels! They taste wonderful!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Black Hawk Wife

Cooking Level: Expert

Home Town: Malibu, California, USA

Living In: Nashville, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

sonyapizza

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Delft, Zuid-Holland, Netherlands

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 1, 2008

These are so good. I have made them exactly has written many times.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

KIMGEO

Cooking Level: Expert

Living In: Hoffman Estates, Illinois, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 20, 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.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

DetectiveL

Home Town: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 30, 2008

Like the previous reviewers, I also added an extra egg. Then, reading they were not sweet enough, I used 1 cup of sugar instead of 1/2 cup. Also I added 1 teaspoon vanilla extract. They came out absolutely delicious! VERY moist and sweet enough. Highly recommended!

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

betsysmom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jan. 23, 2008

This recipe turned out great. I substituted 1 cup of whole wheat flour. I added an extra egg as recommended by other. I also added about 1/4 cup of slivered almonds, 1/2 teaspoon of cinnamon, and I substituted 1 cup of milk with 1 tbsp of vinegar for the buttermilk. I also used frozen raspberries. They came out moist and delicious.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

raegan

Cooking Level: Expert

Home Town: Pasadena, California, USA

Living In: Saint Louis, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 10, 2007

This recipe was very bland, not sweet enough, and a bit heavy for my tastes. My family wouldn't eat them and thought I left out all the sugar. Seemed like such a waste of our fresh picked raspberries.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dawn

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 18, 2007

These muffins were very good. I only had 1/2 cup of wild black raspberries, so halved the recipe. They were moist enough, and had great texture, especially soon after baking. However, they did dry out a bit after a couple of days, but I didn't store them in an airtight container right away, so doing so may prevent them from drying out. I did not have buttermilk, so made a substitute with milk and lemon juice.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

bnbcollins

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 17, 2007

I am eating one of these delicious muffins as i'm typing-YUM!The buttermilk really makes them soft and light.I pushed the raspberries into the top of the muffins just before putting them in the oven and they didn't sink as much.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

maddison

Cooking Level: Intermediate

Home Town: Coventry, Warwickshire, England, U.K.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 1, 2007

These were ok...kind of a bland taste to them. I had some leftover buttermilk that was I trying to use so I chose this recipe. Probably won't make these again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RCOSTIC

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

littlelambie

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 9, 2007

I'll make these again. They aren't too sweet and have a great texture.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Brian the Kitchen Ninja

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: 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.

Was this review helpful? [ YES ]
21 users found this review helpful

Reviewer:

dpwaller

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Raspberry Buttermilk Muffins

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!