I've baked these muffins using blackberries, raspberries, and strawberries. They're very tasty as a triple berry muffin but raspberries are my most favorite thing in the world.
We LOVE a big burst of raspberry flavor so instead of stirring the berries into the muffin mix I place them on top.
Raspberries are very fragile - this method keeps them intact while baking. The muffin mixture will rise up and gently cover the fresh berries as it bakes.
Fresh-Picked Raspberry Muffin Recipe
- 1 stick butter
- 3/4 cup milk
- 2 cups flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1/3 cup vegetable oil
Melt the butter.
Stir together flour, sugar, baking powder and salt.
Combine eggs, butter and milk, add to dry ingredients.
Use a non-stick cooking spray or line muffin tins with baking cups.
Fill the muffin cups to about 2/3 full.
Last but not least! Sprinkle fresh raspberries on top of the muffin mixture. Bake at 400 degrees for about 20-25 minutes.
* Makes about a dozen muffins.