Description
These raspberry muffins burst with fresh or frozen raspberries and come together in under 45 minutes. Perfect for breakfast, snack, or dessert.
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
2 tsp baking powder
1/4 tsp salt
2 large eggs
3/4 cup plant-based milk
1/3 cup avocado oil
1 1/2 cups fresh or frozen raspberries
1 tsp vanilla flavoring
Instructions
Preheat oven to 375°F and line or grease a muffin tin.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a separate bowl, beat eggs with milk, oil, and vanilla flavor.
Combine wet and dry mixtures gently; do not overmix.
Fold in raspberries lightly using a silicone spatula.
Scoop batter into muffin tin, filling each about 3/4.
Bake for 24–26 minutes until tops are golden.
Cool in tin for 5 minutes before transferring to rack.
Notes
Use frozen raspberries unthawed to avoid bleeding color.
Avoid overmixing for a lighter, fluffier texture.
Wrap and freeze muffins for up to 12 weeks for best freshness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 182
- Fat: 8g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 31mg
Keywords: raspberry muffins, healthy berry muffins, easy muffin recipe