Description
Indulge in the delightful experience of Black Raspberry Muffins, where juicy black raspberries meet a soft, fluffy texture. This simple yet satisfying recipe is perfect for breakfast or brunch gatherings. With just a hint of sweetness, these muffins will surely impress your family and friends. Ideal for busy mornings, they take only 10 minutes to prepare and can be enjoyed warm with butter or as part of a brunch spread. Make a double batch to freeze for an easy breakfast option later. Each muffin is packed with fiber from the berries, making it a healthier choice to start your day.
Ingredients
Scale
- 2 extra large eggs
- 1/2 cup vegetable oil
- 3/4 cup granulated sugar
- 3/4 cup buttermilk
- 2 cups all-purpose flour
- 1 1/2 cups black raspberries
Instructions
- Preheat the oven to 375°F (190°C) and grease a muffin tin.
- In a large bowl, whisk together eggs, oil, sugar, buttermilk, and vanilla until combined.
- Mix in baking powder, baking soda, and salt; then gently fold in flour until just combined.
- Carefully fold in black raspberries.
- Fill muffin cups nearly full and bake for 25–27 minutes or until golden brown.
- Allow to cool slightly before serving.
- Prep Time: 10 minutes
- Cook Time: 25–27 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (65g)
- Calories: 220
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg