Raspberry Buttermilk Muffins

Raspberry Buttermilk Muffins

  • Prep: 10 min
  • Cook Time: 25 min
  • Total: 35 min
  • Serving: Makes 12 muffins

Buttermilk gives these muffins a tender and light texture while the raspberries add vibrant color and delicious sweetness.


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoons salt
  • 6 tablespoons butter, cut into pieces
  • 1 egg, lightly beaten
  • 1 cup buttermilk
  • 1 cup fresh or frozen raspberries (if frozen, thaw and drain first)


  1. Preheat your oven to 400 degrees F, and line a muffin tin with paper-liners.
  2. Place the flour, sugar, baking powder and salt into a bowl and mix well. Add the butter to the mixture and combine, using your hands or a fork, until the texture resembles a coarse crumble.
  3. Stir in the eggs and the buttermilk, mix until just blended, and then gently fold in the raspberries.
  4. Transfer the batter to the prepared muffin tin and fill each cup two-thirds full. Bake the muffins for 25 minutes or until their tops are golden brown in color. Allow the muffins to cool slightly prior to serving.


Comments on "Raspberry Buttermilk Muffins"