As the name implies, these muffins are bursting with fresh raspberries and they also have a moist and tender crumb. Preheat your oven to 375 degrees Fahrenheit and you will need a 12-cup muffin pan and line with paper liners or simply butter them. You will start with the dry ingredients, in a large bowl, add all-purpose flour into that add granulated white sugar, baking powder, baking soda and salt then whisk that together to make sure the ingredients are well dispersed into the flour.

You will then need a zest of a lemon or an orange and stir that in. You will need about one and a half to two cups of fresh, raspberries, blueberries or blackberries. You can also use frozen berries but do not defrost them before you add them to the flour and if you are using frozen, your muffin will take a little longer to bake. Gently toss them in the flour mixture and mix them in.

For the wet, you will need buttermilk in a bowl and then lightly beat a large egg and add it to the buttermilk, add in vegetable oil then a teaspoon of vanilla extract. What the buttermilk and oil do to your muffins is they give them a nice moist and tender crumb with a little bit of tang. Pour the wet ingredients into the dry ingredients then using a spatula, fold it in and stir until all the flour is moistened you don’t want to overmix the batter.

Use an ice cream scoop or a spoon to scoop the batter into the muffin cups and you want to fill the muffin cups. Bake them for 20 to 25 minutes until they turn nice and golden brown and a toothpick inserted at the centre comes out clean. Let your muffins cool for a little bit then they are ready to serve. You can also store them in an airtight container by freezing them.


  • 2 1/2 cups (325 grams) all-purpose flour
  • 3/4 cup (150 grams) granulated white sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • Zest of one orange or lemon
  • 1 large egg, lightly beaten
  • 1 cup (240 ml) buttermilk
  • 1/2 cup (120 ml) safflower or canola oil
  • 1 teaspoon pure vanilla extract
  • 1 1/2 to 2 cups (360-480 ml) fresh or frozen berries (blueberries, raspberries, or blackberries)


  1. Preheat oven to 375 degrees F (190 degrees C). Position rack in centre of oven. Line with paper liners, or butter or spray, with a non-stick cooking spray, 12 – 2 3/4 x 1 1/2 inch muffin cups.
  2. In a large measuring cup or bowl whisk together the egg, buttermilk, oil, and vanilla extract.
  3. In another large bowl combine the flour, sugar, baking powder, baking soda, salt, and zest.
  4. Gently fold in the berries. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over-mix the batter or tough muffins will result.
  5. Fill each muffin cup almost full with batter, using two spoons or an ice cream scoop.
  6. Place in the oven and bake until a toothpick inserted in the centre of a muffin comes out clean, about 20 – 25 minutes. Transfer to a wire rack and let cool for about 5 – 10 minutes before removing from the pan.
  7. Makes 12 regular-sized muffins.