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Becky's Raspberry Muffins

Becky’s Raspberry Muffins
8 votes, 4.00 avg. rating (79% score)
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Folding sweet summer berries into this popular recipe for raspberry muffins is a delicious way to use up those berries leftover from a day of picking.

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Becky's Raspberry Muffins


  • 2 cups flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • Dash salt
  • 1 large egg, beaten
  • 3/4 cup milk
  • 3 tablespoons melted butter
  • 1 cup fresh raspberries


Preheat oven to 375 degrees F. Mix dry ingredients together. Mix the egg, butter, and milk together and fold into dry ingredients. Gently fold the raspberries into the other ingredients. Grease muffin tins and fill three-quarters full with batter. Bake one-half hour.

Variation: Top with a mixture of cinnamon, sugar, and chopped walnuts before baking.
Updated Monday, June 15th, 2015

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One Response to Becky’s Raspberry Muffins

  1. Greg Cordes November 9, 2005 at 6:37 pm #

    Made a small batch for the crew at my bakery job, a huge sucess!! Great way to use raspberries that are left over, that can’t be used for tarts and such.

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