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Easy Raspberry Muffins

—Dawn Wright, Moline, Michigan
  • Total Time
    Prep: 15 min. Bake: 20 min.
  • Makes
    1 dozen


  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/4 cup buttermilk blend powder
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 large egg, lightly beaten
  • 1 cup milk
  • 1/3 cup vegetable oil
  • 1 teaspoon lemon juice
  • 1 cup fresh raspberries
  • 1/2 cup chopped nuts
  • Additional sugar


  • In a large bowl, combine the first 5 ingredients. Combine egg, milk, oil and lemon juice; mix well. Stir into dry ingredients just until moistened. Fold in raspberries and nuts.
  • Fill greased or paper-lined muffin cups three-fourths full. Sprinkle with sugar. Bake at 400° until a toothpick inserted in center of muffin comes out clean, 18-20 minutes. Cool in pan 5 minutes before removing to a wire rack.
Editor's Note: 1 cup buttermilk can be substituted for the buttermilk blend powder; omit the 1 cup of milk.
Nutrition Facts
1 each: 243 calories, 10g fat (2g saturated fat), 22mg cholesterol, 165mg sodium, 32g carbohydrate (15g sugars, 2g fiber), 6g protein.

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