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Buttermilk Raspberry Muffins

Buttermilk Raspberry Muffins are soft, tender, and packed with the fresh flavor of raspberries.
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Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spoon or scoop
  • Oven

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter softened
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1 1/2 cups fresh raspberries

Instructions
 

  • Preheat the Oven:
  • Preheat your oven to 375°F (190°C). Grease a muffin tin or line it with paper liners.
  • Mix Dry Ingredients:
  • In a bowl, whisk together flour, baking powder, and salt.
  • Cream Butter and Sugar:
  • In another large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating after each addition. Stir in vanilla extract.
  • Combine with Dry Ingredients:
  • Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Fold gently until just combined.
  • Add Raspberries:
  • Gently fold in the raspberries, being careful not to overmix to avoid crushing the berries.
  • Bake the Muffins:
  • Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
  • Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Notes

Let the muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.