Mom’s Raspberry Muffins Recipe

This raspberry muffins recipe is very versatile. You can substitute the raspberries with fresh blueberries, mulberries, cranberries, blackberries or with chopped strawberries. If you like a “sweeter” muffin you can toss in a tablespoon or two of honey to sweeten up the batter even more. If you have kids in the family who love chocolate you can add-in a 1/4 cup of semi-sweet chocolate chips too! I’ve been done to mash-up an overly-ripe banana and add that into the batter as well. Yes…versatile and made from scratch!  If you’re a fan of buttermilk you can substitute with that too.

Mom’s 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. I like to fill them about 2/3 of the way full. Bake in the oven for 19 to 24 minutes or until done. Remove from oven and transfer muffins to a wire rack to cool.

Note: These muffins freeze well. Cool completely and then pack into freezer storage bags or a plastic freezer container for up to 3 months. Thaw overnight in the refrigerator. You can lightly warm them up in the microwave the next day.

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