Homemade Raspberry Muffins Recipe

My daughter Shelly grows a wonderful garden every year. Besides growing vegetables, she also grows her own strawberries, blueberries and raspberries. Once the fruits are in season, I always look forward to whipping up a batch of freshly baked muffins.

The recipe that I’m sharing today is very versatile. You can use it with just about any type of fresh fruit you have on hand. I often use this recipe when making cherry, blueberry, strawberry, raspberry, blackberry and cranberry muffins. You can use fresh or frozen fruit, although I prefer using fresh.

Homemade Raspberry Muffins Recipe

1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup fresh, washed red raspberries
3/4 cup milk
1 large egg
1/3 cup butter, melted

Preheat oven to 350 degrees F.

In a large mixing bowl combine the all-purpose flour, granulated sugar, baking powder and salt. Gently stir in the fresh raspberries. Stir in the milk, large egg and melted butter until all ingredients are combined. Do not over mix the batter, it will remain slightly lumpy.

Spoon the muffin batter into lightly greased muffin cups or cups that have been lined with paper liners. Bake in the oven for 19 to 24 minutes or until done. Remove and serve warm with melted butter or honey butter.

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