Homemade Raspberry Muffins Recipe

We have 5 red raspberry bushes on our property and every year my raspberry crop gets bigger and better than the year before. Last summer I froze 9 pints of fresh raspberries and that’s not counting the ones we were picking off the bush and eating right away. I’m looking forward to see how well our raspberries do this coming gardening season.

I like to wash my berries really well and air dry them. I then place them on a cookie sheet and place them in a single layer on the sheet and freeze them for 1-2 hours in my freezer. I then place them into freezer bags or containers. By freezing them on the sheet first…it prevents them from getting crushed or from them sticking together in the bag or container.

One of the things I like to make with my berries is some good homemade muffins. Here is one of my favorite recipes to use. You can use any type of berries that you like. The recipe will make 12 muffins.

Homemade Raspberry Muffins Recipe

1 3/4 cups all-purpose flour
2 tsps. baking powder
1/3 cup vegetable shortening
1 cup granulated sugar
2 medium eggs, lightly beaten
1/2 cup milk
1 tsp. vanilla extract
1 1/2 cups frozen raspberries, partially thawed

In a medium sized mixing bowl sift together the all-purpose flower with the baking powder; set aside.

In a large mixing bowl, cream together the vegetable shortening and granulated sugar. Add the eggs and mix well. Combine the milk and vanilla extract, add to the creamed mixture alternately with the all-purpose flour mixture. Fold in the partially-thawed raspberries by hand.

Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 22-25 minutes or until center of muffin springs back when lightly touched. Remove and serve warm.

Note: We like ours served warm with melted honey butter drizzled over-the-top. YUMMY GOOD!

* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site. Thank you!