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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.