I hope everyone had a great weekend! I finished planting the last few things in my garden right before it rained on Sunday. It was such a weight lifted off my shoulders to know that everything is finally in and ready to grow! Maybe this week I will plant the package of sunflower seeds I have against my garden fence while the ground is moist. How’s your garden doing?
Raspberries will be ready to pick here in about a month, and I cannot wait! There is no shortage of great berries at the grocery store this time of year though, so every time I see raspberries, at least a few containers go right into my shopping cart.
Since my family loves muffins, I decided to make some last week with the juicy berries I had in my refrigerator. Last week was very busy and was full of chorus concerts, band concerts and dance recitals, so I knew this batch of muffins wouldn’t go to waste. They were perfect for on the go snacks and made a great, quick breakfasts.
These Fresh Raspberry Muffins are simple and easy to make. That’s what I love about them! Not to many ingredients and a fresh fruit flavor in a buttery muffin! Plus, who doesn’t love a homemade berry muffin with a little pat of butter to go along with their coffee in the morning? This recipe makes 2 dozen muffins, so you can enjoy some now and freeze some for later. I don’t know about you, but if I can freeze it for later, I am one happy camper! 🙂 I love stocking up!
If you are picking raspberries this summer, make sure you save enough to give this tasty recipe a try!
Ingredients
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 eggs
- 3 cups all-purpose flour
- 1 cup whole wheat flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cup buttermilk
- 3 cups of fresh raspberries
- zest from 1 lemon
- juice from 1 lemon
- 2 Tbsp. raw sugar, to sprinkle on top
Instructions
- Preheat the oven to 350 degrees.
- Line your muffin tins with paper liners and set aside.
- In your Kitchen Aid mixer beat the butter and the sugar until fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Add the fresh lemon juice.
- In a separate mixing bowl, sift together the flours, baking powder, and salt.
- Add the flour mixture to the butter mixture alternating with the buttermilk until well incorporated but be careful not to over mix.
- With a wooden spoon, gently fold in the fresh raspberries and lemon zest.
- Fill the paper lined muffin tins 3/4 full with batter and sprinkle the tops with raw sugar.
- Bake for 25-30 minutes until puffy and golden brown.
- Makes 24 muffins.
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I’ve been looking for some good brunch/breakfast recipes with Fathers’ Day coming up and these muffins sound like a great option! Unfortunately I don’t have my own raspberry patch, but I think supermarket berries will do just fine :).
Rebecca @ Dorm Room Baker recently posted…Cheesecake Swirled Brownies
Thanks Rebecca! I used store bought raspberries and they were perfect! I wish I had my own raspberry bushes too (not yet) but I am fortunate to live near a lot of “pick your own” farms. I hope you enjoy them!
Wonderful recipe! Those muffins look perfect 🙂
Happy Blogging!
Happy Valley Chow
Happy Valley Chow recently posted…Strawberry Milkshake
Thanks Eric! My children sure polished them off quickly!