There’s something magical about the scent of freshly baked muffins wafting through your kitchen. Buttermilk Raspberry Muffins bring that bakery-fresh comfort straight to your home—soft, tender, and dotted with juicy raspberries in every bite.

This recipe is the perfect blend of buttery richness, tangy buttermilk flavor, and natural berry sweetness. Whether you’re looking for a quick breakfast, a sweet snack, or a treat to share with family, these muffins are as easy to make as they are delicious.

And here’s the secret: the buttermilk. It keeps the muffins extra moist while giving them that irresistible tender crumb professional bakers swear by.

💕 Why You’ll Love These Buttermilk Raspberry Muffins

Bakery-Style Texture: Soft and fluffy with golden, domed tops.
Perfectly Sweet: Balanced with tangy raspberries and just the right amount of sugar.
Quick & Easy: Ready in under 30 minutes from start to finish.
Freezer-Friendly: Make a big batch and enjoy all week.
Beautifully Versatile: Works with fresh or frozen berries.

Whether you’re baking for brunch, packing lunchboxes, or treating yourself with an afternoon coffee, these muffins hit the spot every time.

🧈 Ingredients You’ll Need

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter, melted and slightly cooled
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup buttermilk
1½ cups fresh or frozen raspberries
2 tbsp coarse sugar, for topping (optional)

🧁 Step-by-Step Instructions

Preheat & Prep:
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with nonstick spray.
Mix Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine Wet Ingredients:
In another bowl, whisk the melted butter, sugar, eggs, and vanilla until smooth. Stir in the buttermilk.
Combine Mixtures:
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Don’t overmix—the batter should be slightly lumpy.
Add the Raspberries:
Gently fold in the raspberries, being careful not to break them up too much.
Fill the Muffin Tin:
Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle coarse sugar on top if desired for a bakery-style sparkle.
Bake:
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Cool & Enjoy:
Let muffins cool in the pan for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Buttermilk Raspberry Muffins

Tender, fluffy muffins made with tangy buttermilk and juicy raspberries. Perfect for breakfast or a sweet snack any time of day!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 22

Total Time 37

Servings: 12 muffins

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 215

Ingredients Equipment Method Notes

Ingredients

Buttermilk Raspberry Muffins

2 cups all-purpose flour
2 tsp baking powder
0.5 tsp baking soda
0.25 tsp salt
0.5 cup unsalted butter melted and slightly cooled
0.75 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup buttermilk
1.5 cups fresh or frozen raspberries
2 tbsp coarse sugar for topping (optional)

Equipment

Muffin tin
Mixing bowls
Whisk
Spatula
Wire rack

Method

Preheat oven to 375°F (190°C). Line or grease a 12-cup muffin tin.
In a large bowl, whisk flour, baking powder, baking soda, and salt.
In a separate bowl, mix melted butter, sugar, eggs, vanilla, and buttermilk until combined.
Gently fold wet ingredients into dry until just combined.
Fold in raspberries carefully to avoid crushing them.
Spoon batter into muffin cups, filling ¾ full. Sprinkle with coarse sugar if desired.
Bake 18–22 minutes or until golden and a toothpick comes out clean.
Cool for 5 minutes in the pan, then transfer to a wire rack to finish cooling.

Notes

Use frozen raspberries straight from the freezer to prevent excess moisture in the batter.

🍓 Pro Tips for Perfect Muffins

Use Room Temperature Ingredients: This ensures smooth mixing and even baking.
Don’t Overmix: Over-stirring makes muffins dense instead of tender.
Frozen Berries: No need to thaw—just fold them in straight from the freezer.
Bakery Tops: For those perfect domed muffin tops, start baking at 400°F for 5 minutes, then lower to 375°F for the remaining time.
Add a Twist: Mix in white chocolate chips, lemon zest, or almonds for a custom flavor combo.

🍋 Variations

Lemon Raspberry Muffins: Add 1 tbsp lemon zest and a drizzle of lemon glaze.
Raspberry Chocolate Chip Muffins: Fold in ½ cup of mini chocolate chips.
Raspberry Almond Muffins: Add ½ tsp almond extract and sprinkle slivered almonds on top.
Mixed Berry Muffins: Use a combination of raspberries, blueberries, and blackberries.

☕ Serving Ideas

Pair these muffins with:

A hot cup of coffee or tea.
Fresh fruit salad for a light breakfast.
A dollop of whipped cream for dessert-style indulgence.

They also make wonderful gifts—wrap them in parchment paper and twine for a homemade bakery feel.

🧠 Fun Baking Fact

Buttermilk isn’t actually butter mixed with milk—it’s a fermented dairy product that adds a subtle tang and activates baking soda, giving baked goods a tender crumb and a soft rise. It’s a baker’s best secret weapon!

💛 Final Thoughts

These Buttermilk Raspberry Muffins are the definition of home-baked comfort—simple ingredients, minimal effort, and mouthwatering results. Every bite is filled with juicy raspberries and a hint of buttermilk tang, wrapped in a perfectly golden, fluffy crumb.

Make them for breakfast, brunch, or just because—you’ll want to bake a second batch the moment the first one’s gone.

🧁 Buttermilk Raspberry Muffins – Soft, Fluffy & Bursting with Fresh Berries