Raspberry Buttermilk Muffins

Raspberry Buttermilk Muffins

Happy Valentines Day! I thought today’s post would be something pretty and pink, so I present to you these beautiful and delicious raspberry buttermilk muffins. The morning I made these, I scarfed down


two of these babies, and let me tell you: O.M.G. they were good. The barely sweet batter and tart berries work harmoniously together to create this wonderfully cake-y/biscuit-y muffin. Show the person you love how much you care by making them some of these for breakfast!

Raspberry Buttermilk Muffins

Adapted fromFood.com


2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1 teaspoon salt

6 tablespoons butter

1 egg, beaten

1 cup buttermilk*

1 cup raspberries (fresh or frozen)


Preheat oven to 400˚F. Combine flour, sugar, baking powder, and salt. Using your hands or a pastry cutter, cut in butter until mixtures resembles coarse crumbs. Add egg and buttermilk; mix just until dry ingredients are moistened. Fold in berries. Fill greased or paper-lined muffin cups 2/3 full, and bake for 20 minutes or until browned.

*If you don’t have buttermilk on hand, you can make your own sour milk. Simply combine 1 cup milk and 1 tablespoon white vinegar, and let it sit for 5 minutes.

More Recipes

Share on social


Don't miss a single post!

Be the first to know about new flavors, upcoming events, recipes and more!

Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


Leave a Comment

Your email address will not be published. Required fields are marked *

Join the mailing list

if you want to connect on a more personal level & get content straight to your inbox – sign up below to be added to the list!

(don’t worry, I’ll never spam you or give out your email address)