Raspberry Buttermilk Muffins

  • Prep Time: 10 mins
  • Total Time: 30 mins
  • Servings: 12
  • About This Recipe

    “Serve these moist muffins warm with a little butter.Phoenix 0880 made these (2/6/07) and figured they are 4 WW Points for 1 if you make 12.”

    Ingredients

  • 2cupsall-purpose flour
  • 1/2 cupsugar
  • 2teaspoonsbaking powder
  • 1teaspoonsalt
  • 6tablespoonsbutter
  • 1egg, beaten
  • 1cupbuttermilk
  • 1cupfresh raspberry
  • Directions

  • 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┬║for 20 minutes or until browned.
  • Reviews

  • “Charlotte, these muffins were incredible! So easy to make. I think they would also be nice with blueberries or banana. Certainly I will be making them again.”

  • “These easy, quick muffins are wonderful! I used frozen raspberries. And I added 1/2 t vanilla. These are great at breakfast with butter and raspberry jam!! I’ll be making more of these! Thanks Barbara, great recipe!”

  • “Served these for breakfast this morning. My family really like them. Will definitely be making these during berry season. Thanks for posting this.”

  • “Loved them. I sprinkled a little sugar on top to give them a bakery style top and just for the heck of it added some low fat cream cheese to the center. I only got to eat one before they were gone.”

  • “Delicious, moist muffins, very nice warm out of the oven, great with different fruits ! Thanx for sharing !”

  • “These were very tasty. I was bringing them in to Sunday School, so I served them cold and I think they definitely need to be warm. They were yummy…not too sweet.”

  • “Made this for our 4th of July breakfast. Served these with blueberry pancakes so we had a little red, white and blue thing going. The muffins were moist and melt in your mouth good. The fresh berries really make this outstanding. Thanks. This was really a special treat.”

  • “Theese are wonderful mine turned out beatiful wish i could post a picture they did not go green at all i used “eurpoes best”frozen raspberries did’t let them thaw (this particular brand is flash frozen so they stay nice and seperate and they are not in syrup) maybe that is why mine looked so good (no mean to brag but that picture is not to appitizing compared to how nice they look woth the RED bits).theese are really easy and quick enough to make fresh for breakfast as they are so much better fresh from the oven with some butter.they are also really good if you add a little lemon zest to the batter with the raspberries “

  • “I made these muffins for breakfast today and we loved them!I chose this recipe because they didn’t have too much sugar as some.I made two changes ~ I made them with frozen raspberries, which worked perfectly, and I sprinkled some stevia over the top of the muffins before baking.Thanks for posting and I’ll be making this recipe again and again!”

  • “Good. Very easy to make. These muffins are on the small side if you make 12. I subbed in 2/3 cup ww flour to make them a bit healthier and added 1.5 tbsp cocoa and 1 tbsp hazelnut liqueur so they wouldn’t taste that way.”

  • “These muffins were awesome.We eat a lot of muffins so I am always looking for something new.These were wonderful. I made these last night and my family really liked them.They were really easy to make. I did make a couple of changes – I used whole wheat flour since that is what I mostly use and I substituted oil in place of the butter.I just added it to the dry ingredients with the egg and buttermilk. They turned out great. This is a keeper. Thanks for a great recipe”

  • “These were very moist and yummy.I made a few changes: I used half whole wheat, half white flour, 4 tablespoons of butter and 2 tablespoons of oil, and they came out very well.I expected them to be smaller than they were, from photos and comments, but they came out to a nice “normal” muffin size to me.Also, for any newbie chefs like myself, to “cut in” butter means to cut the butter with a knife into small pieces, then use a fork (I used my hands not knowing any better) and blend it in. Another side note, be careful when stirring in the raspberries, especially if they’re fresh.Too many stirs and you’ll get red muffins!Thanks again for posting.”

  • “These muffins were terrible. Maybe it’s my baking skills, but they came out dense. I think I do better with recipes that have more leavening in them.”

  • “These muffins did nothing for me. A gooey consistency and other than the berries, no flavor at all. I was looking for a great muffin recipe and I’m honestly disappointed I wasted my time with this one.”

  • “While they are moist, but we all felt the muffin part was a bit bland. (We did not put any additional butter on them.) I wish I had cut the raspberries up to distribute them more throughout the batter. The addition of some vanilla or almond extract or maybe lemon zest might help too. Spreading cream cheese on them definitely improved the flavor. Obviously, based on the other reviews, it is just personal preference that we think they need a little more flavor. Thanks for sharing!”

  • “These muffins are so yummy and smells great while baking.Thanks Charlotte :)Made for Name that ingredient tag game”

  • “Loved this recipe as muffins and would not change anything but, also, can be made as a quick bread but reduce oven heat to 375 which takes approx. 45 mins.Also, blueberries or blackberries can be used.”

  • “Very good! I used frozen raspberries with good results. Thanks for sharing the recipe!”

  • “I can’t not bake but following your recipe was easy.These muffins are so yummy!!!”

  • “Made 18 of these and have to post a picture. Made them with raspberries from the garden. My daughter enjoyed helping and they turned out great!”

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