Description
Delicious and moist buttermilk raspberry muffins perfect for breakfast or snacks.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup buttermilk
- 1 cup fresh raspberries
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, sugar, oil, buttermilk, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Gently fold in raspberries.
- Pour batter into muffin tins lined with paper liners.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- Use fresh raspberries for the best flavor.
- Store muffins in an airtight container.
- These muffins can be frozen for later use.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: buttermilk raspberry muffins