Description
Delicious and moist buttermilk raspberry muffins.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup fresh raspberries
- 1/2 cup sugar
- 1/2 cup buttermilk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, sugar, buttermilk, oil, and vanilla.
- Combine wet and dry ingredients.
- Gently fold in raspberries.
- Fill muffin cups 2/3 full with batter.
- Bake for 20-25 minutes or until golden brown.
- Let cool before serving.
Notes
- Use fresh or frozen raspberries.
- Adjust sugar according to taste.
- Store in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: buttermilk raspberry muffins