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Amberly Vahn

Delicious Buttermilk Raspberry Muffins

Enjoy these delightful buttermilk raspberry muffins, perfect for cozy breakfasts and gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Group: Dry Ingredients
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 Tbsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
Group: Wet Ingredients
  • 1 cup buttermilk Make your own by adding a tablespoon of lemon juice to regular milk
  • ¼ cup unsalted butter, melted
  • 2 large eggs
  • 1 tsp. vanilla extract
Group: Filling
  • 1 cup fresh or frozen raspberries Do not thaw if using frozen

Equipment

  • Oven
  • Muffin tin
  • Mixing bowls
  • Whisk
  • Rubber spatula

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Grease a standard 12-cup muffin tin or line it with paper muffin liners.
  3. In a large bowl, sift together the flour, sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until smooth.
  5. Pour the wet ingredients into the dry ingredients, stirring gently until just combined.
  6. Gently fold in the raspberries.
  7. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  8. Bake for 18-20 minutes, or until golden brown and a toothpick inserted comes out clean.
  9. Allow to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Be careful not to overmix the batter to ensure light, fluffy muffins.