Raspberries are a sweet, delicious fruit with many uses. Add them to muffins and you have a winner of a recipe. Great for snacks and breakfast!
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They are also freezable and are great for kids “grab and go”. Easy raspberry muffins just may help you sleep in a little on Saturday’s because the kids can grab one of these easy muffins. That sparked your interest, didn’t it?
Our oldest says muffins and breads like this chocolate chip banana bread are things he loves me making. Since he is going to leave the nest soon, I *may* be making things like this more often. And shipping them to his dorm room. Sniff.
Easy raspberry muffins
As with most muffin recipes, they are quite easy to put together. They are simple ingredients mixed in a bowl with whatever added fruit (or chocolate chips) in them.
Mix the dry mix first, then add the wet ingredients.
Then add the raspberries. I used frozen raspberries that were fresh from my garden this summer. Growing raspberries is INCREDIBLY easy and the spread even easier.
A helpful tip is if you want raspberries, buy a few plants, plant them in a sunny spot and just wait. Before you know it, they will be growing and spreading. They will be producing great, delicious raspberries as well.
You can find some helpful raspberry growing tips here. You don’t need a large area to grow them and considering the cost of raspberries in the store, it is great to have them in your yard!
Frozen raspberries or thawed/fresh?
As you can probably tell from the picture, I used frozen raspberries straight from the freezer. I broke them apart a little bit and threw them in.
You can also use washed fresh berries. Both are delicious and work well in these easy raspberry muffins.
Easy Raspberry Muffins
- 2 1/2 cup all purpose flour I use unbleached
- 1 1/4 cup brown sugar packed
- 1 tsp salt
- 1 tsp baking soda
- 2 tsp cinnamon
- 1 egg
- 1 cup milk I use almond milk
- 2/3 cup oil
- 2 tsp vanilla
- 1 1/2 cup raspberries washed
- Mix flour, brown sugar, salt, baking soda and cinnamon in a large mixing bowl
- Mix in egg, milk, oil and vanilla. Stir just until moistened. Don't over stir
- Fold in raspberries
- In a greased or lined muffin tin, add batter to cups about 1/2-3/4 full
- Bake in a 375* preheated oven for 15-17 minutes or until tests done with toothpick