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Raspberry Buttermilk Muffins

0 | 0 Reviews
Total Time:Prep: 15 min. Bake: 25 min.

By Taste Of Home Editorial Team

Recipe by Red Raspberry Commission

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 15, 2022

For a morning "lift", Raspberry Buttermilk Muffins are delicious eye-openers. They're easy to stir up and bake!

Editor's Note: Frozen berries may be used if thawed and well drained.
TEST KITCHEN APPROVED

Raspberry Buttermilk Muffins

0 | 0 Reviews Add your review
Yield:12-15 muffins
Prep:15 min
Cook:25 min
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Ingredients

  • 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
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Directions

  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.

Nutrition Facts

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