I love raspberries. They are my favorite fruit of all time, and I haven't met anything raspberry I didn't love. Except poptarts. I do not like raspberry poptarts, but since those aren't real fruit, I don't think that counts. When we moved into our house five years ago, one of the best things that I discovered was several raspberry bushes out in the backyard. My husband and I trimmed down the dying branches earlier this spring, and took out a lot of the weeds that made picking difficult in years past. As a result, we have a lot of bright red, juicy berries ready for the picking, and I am in love.
I decided to make some raspberry muffins because my oldest daughter loves raspberries almost as much as I do, and she also loves muffins for breakfast. I went online to find a great recipe, and then tweaked it a little because I love the taste of lemon with raspberry, so I wanted to add some zest. You can find the original here. I only added a couple ingredients, but I think they made all the difference. Here is my recipe - I hope you enjoy it!
RASPBERRY-LEMON ZEST BUTTERMILK MUFFINS
makes approx 15 standard sized muffins
2 cups flour
1/2 cup sugar
2 teaspoons baking powder
1 teaspoon salt
zest from one small lemon
6 tablespoons butter, cut into chunks
1 egg, beaten
1 cup buttermilk
1/2 teaspoon vanilla
1 cup fresh raspberries
1. Preheat oven to 400 degrees and grease muffin tins.
2. Combine flour, sugar, baking powder, salt, and zest into large mixing bowl.
3. Cut in butter, using two forks or your fingers, until mixture resembles coarse crumbs.
4. Add egg, buttermilk, and vanilla and mix just until moistened.
5. Gently fold berries into the mixture.
6. Bake for 18-20 minutes until golden brown. Cool slightly and enjoy warm with butter ( the best!)
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