Raspberry Buttermilk Muffins
These raspberry buttermilk muffins are moist, tender, and bursting with fresh berry flavor, perfect for breakfast, brunch, or a quick snack for berry lovers.
Ingredients
Instructions
- Combine flour, salt, baking powder, and sugar in a bowl.
- Cut in the margarine until the mixture resembles coarse crumbs.
- Add the beaten egg and buttermilk, mixing just until the dry ingredients are moistened.
- Fold in the raspberries gently.
- Fill greased muffin cups two-thirds full with batter.
- Bake at 400°F (200°C) for 25 minutes or until the muffins are golden brown.
Nutrition & Diet Analysis (per serving)
438
kcal
22% DV
Protein
Fat
Carbs
Contains
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).