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TEST KITCHEN APPROVED

Raspberry Buttermilk Muffins

Name: Raspberry Buttermilk Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12-15 muffins
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

TEST KITCHEN APPROVED

7 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

7 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

Text Ingredients

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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.