Raspberry Cinnamon Muffins

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  • 2 cups :flour
  • 1-1/2 tsp :baking powder
  • 1/2 tsp :baking soda
  • 1 tsp :salt
  • 1 tsp :cinnamon
  • 3/4 cup :buttermilk or rice milk
  • 1 tsp :vanilla
  • 1/2 cup (1 stick) :butter or margarine, room temperature
  • 1-1/2 cup :sugar
  • 3 :eggs
  • 1 cup :raspberry
  • 3/4 cup :chopped pecans or walnuts (optional)



  1. Preheat oven to 350. Line 18 muffin forms with paper liners (if you only have a 12 count muffin tin, bake in batches; if baking in batches, fill any empty cups with water when baking).
  2. In bowl, whisk together flour, baking powder, baking soda, salt and cinnamon. Set aside.
  3. In another bowl, combine buttermilk and vanilla. Set aside.
  4. In mixer cream butter and sugar until light and fluffy, 3 to 4 minutes. Add eggs one at a time, blending well.
  5. Add flour mixture in 3 additions, alternating with buttermilk/vanilla mixture in 2 additions Scrape bowl between additions and mix only until just combined.
  6. By hand, fold in blueberries (and nuts if using) being careful so the fruit stays whole as much as possible.
  7. Fill each muffin cup 2/3 full. Bake until tops spring back when lightly pressed; 18 to 20 minutes.
  8. If tops stick to muffin tins when removing, loosen with a sharp knife.
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