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Fresh Raspberry Muffins

Raspberry muffins are delicious, especially when you can snag fresh raspberries to add to the mix!

Fresh Raspberry Muffins

We have some raspberry bushes in our backyard. We planted them last year, and they are really taking off. It always feels like such a treat to go out and pick a handful, or even a bowlful, especially when I think about how expensive fresh raspberries are in the grocery store.

This recipe for fresh raspberry muffins is chock full of fresh raspberries, settled into a tender, sweet cake. The extra baking powder helps them blossom in the cupcake pan, especially since fresh fruit can weigh down a muffin and make it more dense than fluffy. So, as a result, these look like muffins, and not hockey pucks!

Serve them as a breakfast item, as a snack, or pack them in the lunchbox like I do for a sweet treat or a healthy pre-workout snack.


Fresh Raspberry Muffins
Yields 12
A yummy muffin full of fresh raspberries.
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Prep Time
15 min
Prep Time
15 min
  1. 3 cups of flour
  2. 2 teaspoons of baking powder
  3. ½ teaspoon salt
  4. 1 teaspoon ground cinnamon
  5. 2 eggs, room temperature
  6. 1 cup sugar
  7. 1 cup low fat milk, room temperature
  8. ½ cup canola oil
  9. 2 teaspoons vanilla
  10. 2 cups fresh raspberries
  1. Combine first four ingredients in a large bowl, whisking them together briefly.
  2. Mix eggs, sugar, milk, oil and vanilla in a separate bowl, combining thoroughly.
  3. Add the wet ingredients to the dry ingredients, carefully mixing until just combined (be careful not to overmix).
  4. Gently fold in raspberries until incorporated into the batter.
Jill Castle


What’s your favorite type of muffin? 


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