Raspberry Muffin recipe that is easy to follow. These muffins are made with sweet raspberries and tangy buttermilk and make a great breakfast or snack. This recipe is one of our family’s favourites. It is so easy to make and is bursting with sweet raspberries.
Easy One Bowl Recipe
One of the great things about this recipe is it is made in one bowl. Most muffin recipes use at least two bowls, one for the wet ingredients and one for the dry ones.
This recipe uses only one bowl to first mix the wet ingredients and then add the dry ingredients into that same bowl without having to mix them first. This makes the recipe easy to make and less clean up.
On The Go Breakfast
These muffins quickly became our go-to muffins for breakfast on the go. They are quick to make so they can be easily made on a Sunday night, ready for breakfast on a busy Monday morning.
Raspberry Muffins are one of the snacks we pack for our annual trip to Sandbanks Provincial Park. It’s a three-hour drive and when you have kids in the car for that long, snacks are a must. These muffins are not as messy as chocolate chip muffins making them a better choice for serving in the car.
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Tips for Making This Recipe
The most important tip for making this recipe is to not overmix the batter. An overmixed batter can result in flat tops and or tough muffins. The batter should be mixed only until all ingredients are incorporated. Folding in the dry ingredients and the berries helps to not overmix.
Coating the frozen raspberries in flour helps to distribute the berries better throughout the batter.
Frozen berries are used because they hold together better in the batter than fresh. Using fresh berries is fine, but they may break and spread in the batter making the muffins turn pink.
Add-ins For Muffins
These muffins are great as they are but there are a few ingredients you can add to take them up a notch.
White Chocolate- There is something about raspberries and white chocolate that adds to a muffin. The sweetness and tartness mixed together make a perfect combination.
Slivered Almonds- These add a little crunch to the muffins.
How To Store Raspberry Muffins
Once cooled these muffins should be stored at room temperature in an air-tight container. these muffins will stay fresh for up to three days.
Alternatively, you can freeze these muffins in an air-tight container or freezer bag for up to two months. Thaw at room temperature.
Check out some of our other muffin recipes:
Need the ingredients to make this recipe? Why not try Voilà and have it delivered or order for curbside pick up?
- 2 eggs
- 1 cup buttermilk
- ¼ cup vegetable oil
- 1 cup sugar
- 1 tsp vanilla extract
- 2¼ cups flour, divided
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup frozen raspberries
- 2 Tbsp sugar, for topping, optional
- Preheat oven to 375℉
- Line a muffin pan with paper liners or spray with non-stick spray
- In a large bowl, whisk together eggs, buttermilk, oil, and vanilla.
- Stir in 1 cup sugar.
- Fold in 2 cups of flour, baking powder, baking soda, and salt, until dry ingredients are just incorporated.
- Measure frozen raspberries into a large measuring cup and add the ¼ cup of remaining flour, shake to coat the raspberries.
- Fold raspberries into batter until just combined.
- Fill prepared muffin tin ⅔ full and sprinkle 2 Tbsp of sugar evenly over the tops of the batter.
- Bake in preheated oven for 22-25 minutes or until muffins are baked through.
- Allow to cool in pan 2-3 minutes before transferring to a wire rack.
- Serve warm or at room temperature.
- Store fully cooled muffins in an airtight container.