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Gwen Jikoni

Buttermilk Raspberry Muffins

These Buttermilk Raspberry Muffins are seriously delicious since the buttermilk adds moisture and results in a delicious soft tender muffin without adding extra fat.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups (325g) all-purpose flour
  • ½ cup (100g) granulated white sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1 egg
  • 1 cup (250 ml) buttermilk
  • ½ cup (120 ml) vegetable oil
  • 1 tsp vanilla extract
  • 1¾ cups (250g) fresh or frozen raspberries

Method
 

  1. Preheat your oven to 180° C.
  2. Line your muffin tin with muffin cases or grease the muffin tin with cooking oil.
  3. In a large bowl whisk the flour, sugar, baking powder, baking soda and salt till well incorporated then gently fold in the raspberries.
  4. In another bowl, mix together the wet ingredients, that is the egg, buttermilk, oil and vanilla extract until well combined.
  5.  Mix the contents of the two bowls gently together till well incorporated. Avoid overmixing.
  6. Using an ice-cream scoop or spoon, fill in the prepared muffin cases with the batter. Makes 12 muffins.
  7. Bake about 20 - 25 minutes or until a skewer inserted on the center of the muffins comes out clean.
  8. Allow to cool then enjoy with your favorite breakfast drink or juice.

Notes

You can opt to fold in the raspberries while whole either in the dry ingredients or after mixing the dry with the wet ingredients. I find it best to fold in frozen berries with the flour mixture (dry ingredients) and fresh ones in the batter.
You can also opt to crush them or use them whole especially while frozen.
How to make  your own buttermilk
Add 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Stir and let stand for 5 minutes and voila!