Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups fresh raspberries (or frozen, if that’s what you have!)
Instructions
- Preheat your oven to 375°F (190°C).
- Line a muffin tin with paper liners or grease it.
- In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, melted butter, eggs, and vanilla extract.
- Combine wet and dry ingredients, stirring gently until just mixed.
- Fold in the raspberries carefully.
- Fill the muffin tins about ¾ full with batter.
- Bake for 20-25 minutes until a toothpick comes out clean.
- Cool in the tin for 5 minutes, then transfer to a wire rack.
Notes
- For best results, do not over-mix the batter.
- Feel free to use frozen raspberries if fresh ones are not available.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg