Raspberry Muffins

Berry season is upon us!  What better way to enjoy raspberries than in a fluffy deliciously sweet and also slightly sour raspberry muffin?  I made my muffins on the mini side, but feel free to use a jumbo muffin tin too!

There are two main types of raspberries: red and black.  Red raspberries are believed to have been brought to America by early human beings that crossed the Bering Straight.  Black raspberries are native to the western United States.  There are over 200 types of raspberries but, two other popular kinds are: purple and yellow raspberries.  Purple raspberries are a cross between the red and black variety.  While, yellow raspberries are red raspberries with a genetic mutation!

The history of raspberries goes back to the Paleolithic Era; they were eaten raw by cave dwellers.  Raspberries were also mentioned in Greek mythology.  As the story goes, raspberries were originally white but while Zeus’ nursemaid was picking some, she pricked her finger and stained all raspberries red!  Raspberries were also believed to promote fertility.  Their leaves were also used in medicines and herbal teas and were believed to help with digestive issues.  Juices from raspberries were used in paintings from the Middle Ages too.  Today, raspberries are grown all over the United States, with Washington producing the most at over 70 million tons of raspberries per year!  Now that’s a lot of berries!

Aren’t they so beautiful! And now, the fun part!

 

Raspberry Muffins

• 1/2 cup unsalted butter, softened
• zest of 1 lemon
• 1/4 cup dark brown sugar
• 3/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 cups flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 pint of raspberries
• 1/2 cup milk
• 2 tablespoons lemon juice

1. Preheat oven to 375 degrees.
2. In the bowl of a stand mixer, cream the butter, lemon zest, and both sugars for 5 minutes.                                                   
3. While butter and sugars are creaming, in a medium bowl combine flour, baking powder and salt.  In a measuring cup, combine milk and lemon juice.  Set aside.
4. Add the egg and vanilla extract to the butter sugar mixture and mix for another minute.
5. Alternate adding the milk mixture and the flour to the creamed butter and sugar.
6. Mix until almost combined and pour in fresh raspberries.  (I mixed the raspberries into the batter with the mixer because I wanted to break the berries up a little bit but if you prefer full berries, fold them into the batter)
7. Scoop batter into greased muffin tins and bake 16-20 minutes (time may vary depending on the size of muffin tins)    

These muffins are the perfect snack or breakfast treat!  Make them with fresh or frozen raspberries, or even substitute blueberries or strawberries to make this the ultimate muffin recipe!