Raspberry Buttermilk Muffins

Raspberry Buttermilk Muffins

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

40 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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Directions

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  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.

Reviews

Read all reviews 52
  1. 60 Ratings

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Most helpful positive review

these are PERFECT as written! it makes me crazy when the top rated review of a recipe tells readers to do exactly the wrong thing, as is the case with this recipe. DO NOT add an extra egg, DO NO...

Most helpful critical review

thought these were just ok. not sweet enough for my taste.

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these are PERFECT as written! it makes me crazy when the top rated review of a recipe tells readers to do exactly the wrong thing, as is the case with this recipe. DO NOT add an extra egg, DO NO...

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...

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 ne...

I found I had to add more buttermilk to make the batter come together, maybe a couple of tablespoons, and I also found that the baking time, as written, is too long. Even setting my timer for 2...

This recipe is fantastic just the way it is written. They came out light and fluffy, great flavor and they were the best looking muffins I have ever made. ( and I make alot) I will be using this...

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 egg...

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 buttermi...

I read through the reviews before I made this recipe. I added a little more buttermilk than the recipe called for and I cut down the salt just a touch. Other than that, I kept the recipe the sam...

thought these were just ok. not sweet enough for my taste.

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