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Raspberry Buttermilk Muffins

I Love raspberries, I love picking raspberries, I love eating raspberries and I especially love Raspberry muffins! This recipe is so quick and easy and the outcome is fantastic.  Crunchy on the top with a middle that's moist and a burst of raspberry in every bite.  

Total Time 30 Minutes
(10 minutes prep and 20 minutes cook)
Makes 12 Muffins


2 Cups All Purpose Flour
1/2 Cup Sugar
2 Teaspoons Baking Powder
1 Teaspoon Salt
6 Tablespoons Butter
1 Egg, Beaten
1 Cup Buttermilk
1 Cup Fresh or Frozen Raspberry ( I didn't bother to thaw)
Granulated Crystal Sugar to Sprinkle on the Tops


Combine flour, sugar, baking powder and salt.

Cut in butter until mixtures resembles coarse crumbs.

Add egg and buttermilk, mix just until dry ingredients are moistened. ( Make sure to use buttermilk, it makes them extra special).  

Fold in berries.

Fill in greased or paper-lined muffins cups 2/3 full, Sprinkle each muffin with the Granulated Crystal Sugar before popping in the oven.

Bake at 400 degrees for 20 minutes or until inserted knife comes out dry.

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This post first appeared on Sheilah's Kitchen, please read the originial post: here

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Raspberry Buttermilk Muffins


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