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Raspberry Buttermilk Muffins Recipe

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For a morning "lift", Raspberry Buttermilk Muffins are delicious eye-openers. They're easy to stir up and bake!
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 12 servings


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 6 tablespoons cold butter, cubed
  • 1 egg, lightly beaten
  • 1 cup buttermilk
  • 1 cup fresh or frozen raspberries

Nutritional Facts

1 serving (1 each) equals 178 calories, 7 g fat (4 g saturated fat), 34 mg cholesterol, 348 mg sodium, 26 g carbohydrate, 1 g fiber, 4 g protein.


  1. In a bowl, combine the 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.
  2. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 25 minutes or until browned. Yield: 12-15 muffins.
Editor's Note: Frozen berries may be used if thawed and well drained.
Originally published as Raspberry Buttermilk Muffins in Taste of Home June/July 1994, p13

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Reviewed Jun. 26, 2015

"Yummy. Loved the smell. I will probably add a bit more liquid to my next batch. I live In a dry climate and the batter seemed a bit too thick."

Reviewed May. 25, 2015

"These were easy and good - but really needed a bit more sugar in the batter :)"

Reviewed Feb. 22, 2012

"Very tasty and great texture. Used blackberries, instead. Perfection."

Reviewed Nov. 7, 2011

"very good.. nice and moist."

Reviewed Sep. 10, 2009

"My DH loves raspberries. These look great! I too, love the crunch of sugar on top of a muffin. I always sprinkle sugar on my blueberry muffins...just like my Mom did!"

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