36 Reviews

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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Lynne G April 08, 2002

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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MizzNezz January 06, 2003

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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ratherbeswimmin' April 21, 2002

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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Dawn January 16, 2003

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

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Luvfood April 15, 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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Laura Leigh April 03, 2003

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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FruitLoop July 05, 2002

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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luvthezaar February 25, 2005

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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Lvs2Cook March 20, 2011

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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lucy k. July 12, 2010
Raspberry Buttermilk Muffins