These Raspberry Buttermilk Muffins are soft, tender, and bursting with juicy berries in every bite.Made with tangy buttermilk and simple pantry ingredients, they bake up with tall, bakery-style tops and a light, fluffy crumb.If you’ve tried my Buttermilk Muffins, you already know how reliable this base recipe is.

Fresh raspberries add bright flavor and beautiful pops of color, turning a classic muffin into something extra special.And, be sure to check out all of my Best Muffin Recipes, too! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions All-Purpose Flour: Provides the muffins with structure, allowing them to maintain their shape while remaining soft.You can replace up to half with whole wheat flour if you like a heartier muffin, but they will be a little denser.

Granulated Sugar: Adds sweetness without making the muffins heavy.Brown sugar can be used instead for a slightly richer flavor and darker color.Baking Powder & Baking Soda: Help the muffins rise and become light and fluffy.

The baking soda also balances the tangy buttermilk.Buttermilk: The key ingredient for tender muffins with a light tang.If you don’t have buttermilk, add 1 tablespoon lemon juice or vinegar to a measuring cup and fill the rest with milk to make 3/4 cup.

Butter: Melted butter adds rich flavor and keeps the crumb soft.Let it cool s

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