If you ask my family what their favorite food is that I bake this would be it! I’ve been making raspberry muffins for as long as I remember, its a recipe that has been passed down from generations in my family. What I love about it is it’s quick and easy, we always have the ingredients and it is foolproof.
This recipe can easily be changed and made with blueberries or other fruits as well. We make 12 regular sized muffins or 30 minis. They are a go to for us on a Sunday morning because they make a great breakfast or snack item and we freeze the rest for school snacks.
What you will need:
1 cup of white sugar
1/2 cup melted butter
Stir together and add:
2 eggs beaten
1/2 cup warm milk
2 cups flour
4 tsp baking powder
1/2 tsp salt
Fold together and add:
1 cup of raspberries well drained
Bake at 400 degrees for 20 minutes
These muffins take me right back to my childhood. I remember summers at the lake, with fresh picked raspberries or blueberries that went into these muffins. I love that I can share a piece of my childhood with my children. They love helping in the kitchen so it’s a great recipe we can all make together.