Fresh Raspberry Breakfast Muffins

Raspberry Muffins 5We have been getting a few raspberries from our garden, but not enough to make jam for canning or freezing or any thing like that, so the kids and I have been eating them as we pick them.  Most of the time they are gone before we leave the garden……..it’s mostly the kids….really!  The other day we managed to pick more then we could eat right then, so they came in the house and went into these delicious muffins.  We’ve managed to make a couple more batches since then, simply because the kids liked the muffins so much they decided it’s worth taking a bowl to the garden when they go. 🙂

Start out by melting the butter, then stir in the sugar, eggs, milk, and vanilla.  Measure in the flour and baking powder.

Raspberry Muffins 1Stir well, then gently fold in raspberries.

Raspberry Muffins 2Raspberry Muffins 3Grease a muffin tin and fill muffins cups two-thirds full.  Bake at 375 degrees for 20 to 25 minutes. Makes 12 muffins

Raspberry Muffins 4An easy breakfast or healthy snack with berries strait from the garden….yummmm!

Raspberry Muffins 6

5.0 from 6 reviews
Fresh Raspberry Breakfast Muffins
 
Author:
Serves: 12
Ingredients
  • ⅓ cup butter or coconut oil - melted
  • 1 cup sugar - I used organic sugar and only put in ¾ of a cup
  • 2 eggs
  • ½ cup of milk (any kind of milk would work)
  • 1 teaspoon vanilla extract
  • 1¾ cup flour - I used 1 cup unbleached all purpose and ¾ cup whole wheat
  • 2 teaspoons baking powder
  • 1 to 2 cups fresh raspberries
Instructions
  1. Melt the butter or coconut oil then stir in the sugar, eggs, milk, and vanilla.
  2. Measure in the flour and baking powder - mix well
  3. Gently fold in the raspberries.
  4. Fill greased muffin cups two-thirds full.
  5. Bake at 375 degrees for 20 to 25 minutes.
  6. Makes 12 yummy muffins!

I substituted some whole wheat flour and reduced the sugar a bit.  I wanted a healthier breakfast type muffin.  You can adjust it how ever your heart desires!

This recipe was adapted from: Taste Of Home

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32 thoughts on “Fresh Raspberry Breakfast Muffins

      1. Thanks for linking up Grace! Be sure to come back next week to see if you have been featured.
        Hope you have a lovely weekend.
        Maria @ Krafty Cards etc.

  1. I would love for you to share and link up at my weekly TGIF Link Party if you haven’t already this week. Your favorite posts, most popular, recent or new! The party is open every Thursday night and closes Wednesday’s at midnight. Followed by (Not SO) Wordless Wednesday! http://apeekintomyparadise.blogspot.com/.
    I would be honored if you join us and follow to stay connected Have a wonderful week!
    Hugs, Cathy

  2. I saw this on All My Bloggy Friends and wanted to let you know that they really caught my eye. I’ve bookmarked them to try soon. As a lifetime member of Weight Watchers, I love that they are relatively low in fat and that I can cut back on the sugar a bit. I haven’t had the opportunity to pick fresh raspberries for several summers and I miss it!

  3. These remind me of the delicious muffins my grandma used to make. She’d make a variety… blueberry, banana, raspberry.
    Thanks for sharing at the hop!

  4. My kiddos love muffins and I love that these are a bit healthier than most! Thanks so much for linking up to All My Bloggy Friends last week 🙂

  5. These muffins were dy-no-myte!!!! The recipe is definitely a keeper. I used defrosted frozen raspberries from this fall. YUM!!!!!!

  6. Made these muffins today and the are delicious! BTW .. do you know the calorie/nutrition counts for them? Thanks!

  7. Delicious!! I baked these today and my husband and I loved them! My husband said he’d rather have them than our special treat from Dunkin Donuts!! Thanks for a great recipe! This will be one we’ll be having often.

  8. this sounds amazing! I’m trying them on Sunday for mother’s day and i was wondering… should it be eaten a little cooled or right out of the oven for the best taste? thanks!

  9. loved these muffins so much! i used frozen raspberries for convenience but they still turned out amazing. i also added a sugar, flour, butter, cinnamon crumb topping that added an extra crunch to the top!

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