Raspberry Buttermilk Muffins

These Raspberry Buttermilk Muffins are so delicious!  A sweet and soft vanilla muffin base loaded with tasty tart raspberries.

Oh man, it’s been a long winter already…it feels like January and February will never end.  It’s too cold to even take the dog for walks somedays.  So this leaves me feeling quite restless.  And when I’m restless I either clean or I bake. So I guess that’s a good thing?  A clean house and lots of homemade goodies!

Raspberry Buttermilk Muffins

On one of my many restless baking days I decided to take my favourite basic buttermilk muffin recipe and mix in some frozen raspberries. These Raspberry Buttermilk Muffins are the delicious end result.  A sweet and tender vanilla muffin base loaded with tart raspberries.

Raspberry Buttermilk Muffins

Also, thank goodness for frozen fruit at this time of year.  I like to have frozen berries on hand in the freezer for smoothies and for last minute baking sessions this this one.  Berries in the middle of winter are such a treat.

Raspberry Buttermilk Muffins

And make sure to generously sprinkle the muffins with sugar before baking.  Each muffin will have a delicious sweet crunchy top…you’ll never love a muffin top more than one baked with sugar!

Raspberry Buttermilk Muffins

A perfect treat.  Pack them in lunch boxes, or share a batch with some friends over tea.

Raspberry Buttermilk Muffins

Raspberry Buttermilk Muffin Recipe

Raspberry Buttermilk Muffins

Raspberry Muffin Recipe Tips:

  • If you love lemon, add a teaspoon of fresh lemon zest to the batter before baking.
  • Sprinkle each muffin generously with sugar before baking.  This makes a nice sweet crunchy crust.
  • You can use fresh or frozen raspberries in this recipe, but I prefer to use frozen raspberries because they don’t tint the batter pink as fast as fresh berries.
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Raspberry Buttermilk Muffins


  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 15 muffins 1x

Description

These Raspberry Buttermilk Muffins are so delicious!  A sweet and soft vanilla muffin base loaded with tasty tart raspberries.


Scale

Ingredients

  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2 1/2 cups all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup buttermilk
  • 1 1/22 cups raspberries (fresh or frozen, see notes)

Instructions

  1. Preheat your oven to 400 degrees.
  2. Make sure the baking rack you are going to use is in the centre of the oven.
  3. Using a mixer cream together the butter and sugar.
  4. Add in the eggs one at a time, then add the vanilla. Mix well.
  5. In a separate bowl whisk together the flour, baking powder, baking soda and salt.
  6. Add the flour mix to the butter mix, alternating with the buttermilk.
  7. Gently stir in the raspberries so the batter doesn’t become pink. Tip!  I prefer to use frozen raspberries because they don’t colour the batter as easily.
  8. Bake for 20 minutes, until a toothpick inserted into the centre of the muffin comes clean.

Notes

Tip!  I prefer to use frozen raspberries because they don’t colour the batter as easily.

More Delicious Raspberry Recipes:

Have a delicious day!

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2 Comments

  • Reply B-ball April 8, 2019 at 6:21 PM

    These are delicious! I followed the recipe exactly and they turned out great. On my last few muffins I did add some blackberries in too.

    • Reply Jo-Anna Rooney April 11, 2019 at 9:08 AM

      I’m so happy you enjoyed them! And great idea to add blackberries!

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