Tender and moist, these Raspberry Muffins with frozen raspberries, buttermilk, and lemon zest bring a fresh taste of summer at any time of year.
Berries for Baking
Fresh Berries at the Farmers Market

Fresh berries at the farmers market.

If you have a farmers market in your area, you know how lucky you are. 


During the summer, when someone asks me, “What are you baking this weekend?” I say, “Whatever the farmer lady has.”


At the farmers market, we wait in line (somewhat patiently), balancing pint containers of berries.


One Saturday morning, an elderly woman poured berries into her own plastic containers and stacked the paper containers for the farmer lady to tally the total.


We all looked at each other, silently saying, “Why didn’t we think of that?”


Now, we bring plastic containers because most berries will be frozen for future use, to bake Wild Blueberry Muffins, Blackberry Lemon Cake, and these Raspberry Muffins with Frozen Raspberries.

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Raspberry Muffins with Frozen Raspberries Video
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​🖨️ PRINT RECIPE
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Raspberry Muffins with Frozen Raspberries Ingredients (12 muffins)
  • 3/4 cup (148g) granulated sugar
  • Zest of one lemon
  • 1 large egg (50g) room temperature
  • 1 cup (227g) buttermilk, room temperature
  • 1/2 cup (99g) canola or vegetable oil
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (300g) all-purpose flour
  • 2 teaspoons (8g) baking powder
  • 1/2 teaspoon (3g) baking soda
  • 1/4 teaspoon (1g) fine kosher salt
  • 1 1/2 cups (213g) frozen or fresh raspberries

​How to Make Raspberry Muffins with Frozen Raspberries
Place oven rack at the middle position. Preheat the oven to 350 Fahrenheit (180 Celsius). 

​Spray a 12-cup muffin pan with baking spray.
Raspberry Muffins with Frozen Raspberries Rub Lemon Zest into Granulated Sugar

Rub lemon zest into granulated sugar.

In a small bowl, rub the lemon zest into the granulated sugar. Set aside.
Raspberry Muffins with Frozen Raspberries Whisk Egg, Buttermilk, Oil, Vanilla

Whisk egg, buttermilk, oil and vanilla.

In a medium bowl, whisk the egg. Then, whisk in the buttermilk, oil, and vanilla extract. Set aside.
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In a large bowl, whisk the flour, baking powder, baking soda, and salt.

Then, whisk the lemon-sugar mixture into the flour mixture.
Raspberry Muffins with Frozen Raspberries Fold Raspberries into the Flour Mixture

Add frozen raspberries to flour mixture.

Add the frozen raspberries to the flour mixture. With a silicone spatula, fold gently to combine.
Raspberry Muffins with Frozen Raspberries Stir Egg Mixture into the Flour Mixture

Stir egg mixture into flour mixture.

Add the egg mixture to the flour mixture. With a silicone spatula, fold gently only until the ingredients are combined. Do not overmix.
Raspberry Muffins with Frozen Raspberries in Muffin Pan

Scoop batter into muffin pan.

Use a cookie or ice cream scoop to add batter into each muffin cup until three-quarters full.
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Bake for 20-25 minutes. Halfway through the baking time, rotate the pan front to back.

Bake until the muffin edges are golden brown or when a toothpick inserted into the center of a muffin comes out clean. 
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Let the muffins cool in the pan on a wire rack for about 10 minutes.

​Use an offset spatula to remove the muffins from the pan.
Raspberry Muffins with Frozen Raspberries Cool Completely

Let muffins cool completely.

​Let muffins cool completely on a wire rack.

Store cooled muffins in an airtight container at room temperature for up to 3 days.

​For longer storage, you can freeze the muffins for up to 3 months: Wrap the cooled muffins individually in plastic wrap before placing in a freezer bag.

​Love raspberry? Try these recipes for Raspberry Buttermilk Cake or Raspberry Oat Bars.
Raspberry Muffins with Frozen Raspberries Burst of Berries

Bursting with berries.