These easy raspberry muffins offer a delicious taste of summer! Quick and easy to make, they're perfect for breakfast or an afternoon treat.
A few years ago, I planted 130 little raspberry bushes, in what used to be a little sheep pasture along one side of the yard.
This year, that raspberry patch has truly come into its own, and just keeps giving and giving. The kids have eaten enough berries to float a boat, and still I've had the fun of using them in new recipes--like the 1859 recipe for Raspberry Jam I tried this weekend. (It was SO good!)
Of all the tasty raspberry treats that we enjoy, these muffins are something I make on repeat for as long as raspberry season lasts, and we just never get tired of them.
The warm burst of summery raspberry flavor in each bite is absolutely addictive, yet seems so wholesome at the same time.
These muffins are easy to make gluten free and dairy free, if you've got sensitivities to consider. I've made them allergen-free many times, and they come out great. Just see the recipe notes for suggestions on how to substitute.
I hope you enjoy these as much as we do!
Bon Appétit!
📖 Recipe
Raspberry Muffins
Ingredients
Muffin Ingredients
- 2 eggs
- 1 cup milk (see notes for dairy free substitutions)
- ½ cup olive oil
- 2 ¾ cups all-purpose flour (see notes for GF substitution)
- ¾ cup granulated sugar
- 4 teaspoon baking powder
- ⅛ teaspoon salt
- 2 cups fresh raspberries
Instructions
- Pre-heat the oven to 400°. Grease muffins cups, or line with baking cup liners.
- In a large mixing bowl, whisk together the eggs, oil, and milk.2 eggs, 1 cup milk, ½ cup olive oil
- Add flour, sugar, baking powder, and salt. Mix just until thoroughly incorporated.2 ¾ cups all-purpose flour, ¾ cup granulated sugar, 4 teaspoon baking powder, ⅛ teaspoon salt
- Add raspberries, and fold in lightly.2 cups fresh raspberries
- Spoon batter into muffin cups. Cups should be about ¾ full, to allow room for rising.
- Bake for 20-23 minutes, or until muffins are golden brown, and centers set.
- Let cool for 10 minutes before removing from muffin pan. Enjoy!
Notes
1 cup rice flour
1 cup cassava flour DAIRY FREE SUBSTITUTION My favorite dairy free substitution is ½ cup unsweetened almond milk, and ½ cup water. You can also substitute all water, or any dairy free milk of your choice. (I do find that coconut, or flavored rice and almond milks give a distracting flavor, so generally would recommend water if flavored non-dairy milk is your only choice.)
Nutrition
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Anna Chesley
Anna Chesley is a freelance writer living a homestead lifestyle, with a special love for family travel, old books, vintage skills, and seaside living. In addition to founding Salt In My Coffee, she runs the website, New England Family Life, as well as The 1800's Housewife, a website devoted to re-creating authentic 1800's recipes.
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