Name: Raspberry Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Ingredients: 3 cups all-purpose flour; 1 1/2 cups granulated sugar; 4 teaspoons baking powder; 2/3 cup of vegetable oil; 1 cup of buttermilk; 2 eggs; 1 tablespoon of vanilla (or measure with your heart); 2 tablespoons lemon juice; 3 cups of finely chopped frozen raspberries

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Raspberry Muffins – a super soft muffin bread with bits of tangy raspberries in every bite! There’s nothing like a good muffin in the morning with some coffee to start your day off right.

As a new mama, I need something quick and easy to whip up that will last a couple of days in the house that I can just grab and eat real quick while taking care of the baby. My go-to is the bakery muffins from Walmart or Kroger, but they only last a couple of days and cost twice as much for 4 muffins that I could make 12 muffins at home for.

One thing I can’t stand about a muffin though is when it’s a fruit muffin, like blueberry or raspberry there isn’t a lot of fruit in it so you’re just eating the muffin bread. So, I decided that these muffins were going to be SUPER fruity.

These are also perfect to send my boyfriend to work with. and since there’s raspberries in it, can we say it’s healthy?

Raspberry Muffins

3 cups all-purpose flour
1 1/2 cups granulated sugar
4 teaspoons baking powder
2/3 cup of vegetable oil
1 cup of buttermilk
2 eggs
1 tablespoon of vanilla (or measure with your heart)
2 tablespoons lemon juice
3 cups of finely chopped frozen raspberries

First, chop the frozen raspberries into tiny pieces. I found the easiest way to do this is to use like a meat cleaver type knife to flatten the raspberries up which helped them to break apart. Then to just go back and chop any big pieces leftover. Put back into the freezer for the time being.

In a bowl, mix together the flour, sugar, and baking powder. In a separate bowl, combine the vegetable oil, buttermilk, eggs, vanilla, and lemon juice. Slowly add the dry ingredients to the wet ingredients, ensuring it is all well incorporated. This can be done using a spatula, hand mixer, or stand mixer.

Use a spatula to fold in the frozen raspberries.

Spoon the batter into a lined or greased muffin tin, filling each cup about all the way up to the top.

I forgot to take a picture of the batter before I started spooning it into the muffin tin, so this is about half of the batter.

Bake at 400 degrees for 23-25 minutes, then let it cool in the tin for 10 minutes before transferring to a cooling rack to cool the rest of the way.

Yield: 12