This was originally a blueberry muffin recipe, but since raspberries grow like crazy around here, I tried them instead. They worked great! 

Raspberry Muffins

all-purpose flour

baking powder

shortening

sugar

eggs, lightly beaten

milk

vanilla extract

raspberries

Found this recipe today and now I will use it all the time.  I used fresh raspberries straight out of our garden. They provided the perfect tartness to the recipe.  I used 1 1/2 cups of them.  Now I want to try this recipe with blueberries!

I followed the recipe exactly and had great results.  I used fresh raspberries that were huge, so I tore each one into about 3 pieces.  The crumb was moist and muffin like (instead of cake like).  The flavor of the cake was mild enough that the raspberry flavor had no trouble coming through.  I will definitely make these again and try them with blue berries.

I followed the recipe very carefully, but being diabetic I put in Equal instead of sugar. The batter was really thick and made a real mess of the inside of my beaters!! Perhaps it was the sugar substitute, but I would not recommend making them unless you use real sugar.

Easy and awesome tasting.   I added a strudel topping!  I will make them again and may try other berries as well.

O.M.G.!! One of the best muffins recipes ever!  I was given some raspberries by a friend,  unfortunately they were kinda on the bad side. It was either bake them or throw them away. It's a very rainy yuck day here in Illinois and the Governor still has us on lockdown. It was perfect day to make these. The taste was great the texture was great. It is a light cakey muffin not a heavy dance muffin and all the ingredients I had in my pantry already. Highly recommend this recipe.

I just took these out of the oven an hour ago and I’ve eaten 2 already. Good

Very good. Will be using this muffin recipe for any other fruit muffins I make. Easy and delicious.

Loved this recipe - hubby liked them as they are light consistency. Only used half cup sugar and 2 cups s r flour.  This recipe is a keeper to use with other berries, nice with cinnamon sugar on top and dob of sour cream on the side:-)

This is not a recipe for muffins, but rather sounds like one for cupcakes. Muffins are quick breads, so they require a lot more flour and baking powder than this recipe suggests, a lot less sugar and a higher temperature. I followed the recipe to the letter and the result was really mediocre: they were  flat and too sweet. You need 2 cups of flour, 4 tsp of baking powder and 1/2 cup of sugar. It also needs to cook at 400 for about 12mn, not 375 and 20mn.

My only complaint is from all the raspberry seeds, but that comes with the territory.

Very easy and simple to make. The family enjoyed them. On top of the muffins I sprinkles sugar and cinnamon.

Husband and grandkids love this I used fresh berries  Clay had just picked

Very tasty and simple - will make again with a bit less sugar.

These muffins were delicious!  I tried a double recipe with 1 cup of sugar and 2-1/2 cups of fresh raspberries and the sweet-sour ratio was perfect.

My husband really like this recipe. It was very easy and quick to make.I will make this recipe again. I als   made this recipe with blackberries and it turned out great.Eve fuhrmanHanover,pa

I used whole wheat flour and decreased the sugar by 1/4 cup (I do this to almost all recipes) and frozen raspberries from my dad's garden and they turned out AMAZING!  Even my husband commented on how good they were.  I will definately make them again!

raspberry muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 1

Cost: $27.46 /serving

Author : Taste of Home

Ingredients

Instructions

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