Raspberry Buttermilk Muffins
Posted by Kyla C
Berries, All-Purpose Flour, Buttermilk, Baking Powder, Baking Soda, Salt, Sugar, Vanilla Extract, Vegetable Oil
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Raspberry Buttermilk Muffins Recipe
These raspberry buttermilk muffins are light and fluffy, with juicy raspberries throughout. They make an excellent breakfast or snack and are ideal for on-the-go consumption.
Ingredients
- 1 cup raspberries
- 1 cup all-purpose flour
- 1/2 cup buttermilk
- 1 teaspoon baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 cup vegetable oil
Time Needed
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Instructions
- Preheat the oven to 375 degrees Fahrenheit and line a muffin pan with paper liners.
- In a medium mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Whisk together the buttermilk, vegetable oil, egg, and vanilla extract in a separate bowl.
- Stir the wet ingredients into the dry ingredients until they are just combined.
- Fold in the raspberries gently.
- Divide the batter evenly between the muffin cups.
- Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow muffins to cool for 5 minutes in the pan before transferring to a wire rack to cool completely.
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