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Raspberry Buttermilk Muffins Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 each: 178 calories, 7g fat (4g saturated fat), 34mg cholesterol, 348mg sodium, 26g carbohydrate (10g sugars, 1g fiber), 4g protein .

Reviews for Raspberry Buttermilk Muffins

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jeanemed 228543
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."

germanycook 226932
Reviewed May. 25, 2015

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

cookincowgirls 3851
Reviewed Feb. 22, 2012

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

dozer77 4908
Reviewed Nov. 7, 2011

"very good.. nice and moist."

buffetfan 199087
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!"

sugarlou 7121
Reviewed Sep. 10, 2009

"These muffins are great! I used lemon juice and milk as a substitute for buttermilk and also used still frozen raspberries. A very light muffin."

strongkat 7155
Reviewed Feb. 3, 2009

"I used frozen raspberries too and they did turn out great. I also sprinkled some sugar, large crystals, over the tops for a little crunch. Delicious!"

kagoetze 5499
Reviewed Mar. 26, 2008

"These were yummy! I used frozen mixed berries. I didn't thaw them as the recipe states and they still turned out great."

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