Looking for a Wild Raspberry Recipe?
Make these (SEE the PICTURES!) delicious, moist and easy Wild Raspberry Muffins!
You can make these muffins with frozen OR fresh wild raspberries.
I made these delectable muffins yesterday; I made 12 large size berry muffins, and 12 mini muffins using this recipe.
If you have red, purple, black or yellow/gold raspberries on hand, you can easily substitute these for the wild raspberries.
Note - if you use fresh raspberries for this recipe, omit the step of adding flour to the frozen berries, to coat.
1 1/2 cups fresh or frozen wild raspberries
3 tbsp. all-purpose flour
1/2 cup butter, softened
1 cup granulated sugar
3 medium size eggs
1 3/4 cup all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 cup sour cream
1/2 tsp. vanilla extract
In a small size bowl combine the wild raspberries and the flour and toss to coat. Set berries aside.
In a large size bowl, combine the butter and the sugar. Using an electric hand mixer, cream the butter and sugar together.
Add the eggs, one at a time, and continue to beat to combine.
Add the vanilla extract and mix in.
In medium size bowl whisk together the flour, baking soda and salt.
Add the flour mixture to the butter mixture alternating with the sour cream, mixing with the electric mixer, just until combined. Do not over-mix.
Using a wooden or rubber spatula, gently fold in the raspberries, just until mixed in. Try not to break apart the berries too much.
Spoon the batter into greased or paper-lined muffin trays, about 3/4 full.
This recipe makes 12 large muffins, and 12 mini muffins, OR make 18 large muffins and no mini muffins.
Bake at 425° F for about 15 minutes for the large size muffins and about 10 minutes for the mini size muffins.
Yield: 18 large size muffins, OR 36 mini size muffins.