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    You are in: Home / Recipes / Raspberry Buttermilk Muffins Recipe
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    Raspberry Buttermilk Muffins

    Average Rating:

     26 Total Reviews

    Showing 1-20 of 26

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    • on April 08, 2002

      Charlotte, these muffins were incredible! So easy to make. I think they would also be nice with blueberries or banana. Certainly I will be making them again.

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    • on January 06, 2003

      These easy, quick muffins are wonderful! I used frozen raspberries. And I added 1/2 t vanilla. These are great at breakfast with butter and raspberry jam!! I'll be making more of these! Thanks Barbara, great recipe!

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    • on April 21, 2002

      Served these for breakfast this morning. My family really like them. Will definitely be making these during berry season. Thanks for posting this.

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    • on January 16, 2003

      Loved them. I sprinkled a little sugar on top to give them a bakery style top and just for the heck of it added some low fat cream cheese to the center. I only got to eat one before they were gone.

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    • on April 15, 2003

      Delicious, moist muffins, very nice warm out of the oven, great with different fruits ! Thanx for sharing !

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    • on April 03, 2003

      These were very tasty. I was bringing them in to Sunday School, so I served them cold and I think they definitely need to be warm. They were yummy...not too sweet.

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    • on July 05, 2002

      Made this for our 4th of July breakfast. Served these with blueberry pancakes so we had a little red, white and blue thing going. The muffins were moist and melt in your mouth good. The fresh berries really make this outstanding. Thanks. This was really a special treat.

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    • on February 25, 2005

      Theese are wonderful mine turned out beatiful wish i could post a picture they did not go green at all i used "eurpoes best" frozen raspberries did't let them thaw (this particular brand is flash frozen so they stay nice and seperate and they are not in syrup) maybe that is why mine looked so good (no mean to brag but that picture is not to appitizing compared to how nice they look woth the RED bits). theese are really easy and quick enough to make fresh for breakfast as they are so much better fresh from the oven with some butter. they are also really good if you add a little lemon zest to the batter with the raspberries

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    • on March 20, 2011

      I made these muffins for breakfast today and we loved them! I chose this recipe because they didn't have too much sugar as some. I made two changes ~ I made them with frozen raspberries, which worked perfectly, and I sprinkled some stevia over the top of the muffins before baking. Thanks for posting and I'll be making this recipe again and again!

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    • on May 21, 2012

      Loved this recipe as muffins and would not change anything but, also, can be made as a quick bread but reduce oven heat to 375 which takes approx. 45 mins. Also, blueberries or blackberries can be used.

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    • on April 19, 2012

      Very good! I used frozen raspberries with good results. Thanks for sharing the recipe!

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    • on September 28, 2011

      I can't not bake but following your recipe was easy. These muffins are so yummy!!!

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    • on September 07, 2010

      Made 18 of these and have to post a picture. Made them with raspberries from the garden. My daughter enjoyed helping and they turned out great!

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    • on July 12, 2010

      Good. Very easy to make. These muffins are on the small side if you make 12. I subbed in 2/3 cup ww flour to make them a bit healthier and added 1.5 tbsp cocoa and 1 tbsp hazelnut liqueur so they wouldn't taste that way.

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    • on June 11, 2010

      Thanks for posting this recipe. I doubled the recipe as written except I cut back the buttermilk 1/4 cup (or 1/8 cup if making one batch). I used frozen blueberries and added one very ripe banana, 1 tsp of vanilla and 1 tsp of banana flavoring. I made mini muffins and even though my batter turned purple from the blueberries, they did brown very nicely at around 14 minutes. They were moist and chewy. They had a perfect rise when I made sure the oven was preheated before putting them in, using a middle rack and filling the cups slightly more than 2/3 full. Tasted very nice.

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    • on May 25, 2008

      Really good. I used raspberries and a few strawberries. Yummy!

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    • on February 06, 2007

      Wonderful, these were easy to make and turned out very moist and tasty. I used blueberries instead of rasperries because thats what I had on hand with a cup of buttermilk left to use.... a dash of lemon zest might add a nice touch next time... 4 WW points when 12 are made

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    • on July 21, 2006

      Absolutely wonderful muffins. I used fresh-picked raspberries, and everyone enjoyed these moist and tasty treats. Thanks!

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    • on June 25, 2006

      These muffins are pretty good but not as moist as I'd like. I got 16 muffins from the recipe instead of 12.

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    • on September 17, 2005

      Thanks so much for the recipe! I needed to use up my buttermilk so I decided to make these and they were delicious! I didn't change a thing... they're moist and not too sweet either. Good job!

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    Nutritional Facts for Raspberry Buttermilk Muffins

    Serving Size: 1 (72 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 178.8
     
    Calories from Fat 59
    33%
    Total Fat 6.6 g
    10%
    Saturated Fat 3.9 g
    19%
    Cholesterol 31.5 mg
    10%
    Sodium 332.9 mg
    13%
    Total Carbohydrate 26.6 g
    8%
    Dietary Fiber 1.2 g
    4%
    Sugars 9.8 g
    39%
    Protein 3.5 g
    7%
    Detailed Nutrition Values About Nutrition Info
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