Buttermilk Raspberry Muffins Recipe

These Buttermilk Raspberry Muffins are soft, fluffy, and bursting with real berry flavor. The tang of buttermilk balances perfectly with sweet raspberries for a homemade muffin that rivals your favorite bakery. Ideal for breakfast, brunch, or an afternoon snack.

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Course: Breakfast, Brunch, Snack

Cuisine: American

Prep Time: 15

Cook Time: 20

Cooling: 5

Total Time: 40

Servings: muffins

Calories: 210kcal

Cost: $6–$8

Equipment

1 Muffin tin (12-cup) Standard size
1 Mixing bowl One large for dry, one medium for wet
1 Rubber spatula For gentle folding
1 Wire cooling rack Helps muffins cool evenly
1 Ice cream scoop For portioning batter

Ingredients

2 cups all-purpose flour
¾ cup granulated sugar
2 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk Room temperature
⅓ cup melted butter Slightly cooled
1 egg Large, room temperature
1 teaspoon lemon zest Optional but recommended
1 ¼ cups raspberries Fresh or frozen, do not thaw
1 tablespoon flour For coating berries

Instructions

Preheat oven to 375°F (190°C) and prepare a 12-cup muffin tin.
Coat raspberries in 1 tablespoon flour; set aside.
In a large bowl, whisk together all dry ingredients.
In a separate bowl, whisk wet ingredients until smooth.
Gently combine wet and dry mixtures until just moistened—do not overmix.
Fold in flour-coated raspberries carefully.
Fill muffin cups ⅔ full and bake for 18–22 minutes.
Cool muffins for 5 minutes in the tin, then transfer to a wire rack.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition