Raspberry Muffins

July 3, 2012 | 1 Comment

Raspberry Muffins on Plate My girls and I just got back from picking strawberries and raspberries with friends, at a local organic farm in Dayton Oregon, called Galaviz. It is a small family farm owned by three brothers. Two of them live in Portland with their families and one brother lives on the farm with his family.


While we were picking the end of the season strawberries, the brother who lives on the farm came over to say hello and check how we were doing. He was very personable, and made it a point to tell me a little about his family, and that he has small grandchildren, about my girls ages who love to run around in the strawberry fields. He also informed me that he and his brothers do not spray.

Raspberry Muffin in Tin

I loved the interaction, and thoroughly enjoyed picking, while my girls trailed behind me calling out, “mama find me a big one please”. Every time my girls have good behavior, they get a smiley face sticker. When they get 15 smiley face stickers, they get a sparkly princess sticker. Needless to say, their good manners are becoming second nature to them. After we picked 3 pounds of strawberries, we walked a short distance where the raspberries were growing, and picked about a pound of them.

When we got home from picking, I placed the berries on the counter and walked away. I came back to them two seconds later and informed my girls loudly in my, excited to eat voice, that we would be having raspberry muffins for snack today. They were very excited when they heard that and even more excited when they got to taste them. My four year old said, “I love these muffins mama, I hope you make them again and again.” This recipe in inspired by the basic muffin recipe in Mark Bittman’s cookbook, How to Cook Everything, Simple Recipes for Great Food

Raspberry Muffins
Recipe Type: Quickbread
Author: Jillian
  • 3 Tbsp grape seed oil plus more to grease muffin tin
  • 1 large egg
  • 3/4 cup milk plus two Tbsp if needed
  • 1/4 cup plain yogurt
  • 1 heaping Tbsp local honey
  • 2 cups white whole wheat flour
  • 1 tsp kosher salt
  • 3 tsp baking powder
  • 1 heaping cup raspberries
  1. Preheat oven to 400 degrees F. Use grape seed oil to grease a 12 muffin tin.
  2. Whisk together wet ingredients
  3. Whisk together dry ingredients
  4. Add wet ingredients to dry ingredients, and use rubber spatula to fold ingredients together, to just combine.
  5. Add raspberries and fold them in, to just combine.
  6. You will get 8-10 muffins out of this batch, depending on how full you make the cups.
  7. Fill empty cups carefully with water to prevent tin from warping.
  8. Place tin carefully in oven and bake for 20-30 minutes, checking frequently after 20 minutes. Muffins should be lightly browned.
  9. Remove from oven and let sit for 5 minutes. Use a fork to work gently around the edges, and free the muffins from their tin. We served them warm, but also ate them later cold, and we thought they were delicious both ways.





One Response so far.

  1. Melissa says:

    Delicious! Now I need raspberries! I can’t wait to make these once I have blueberry jam, I’ll be in heaven!

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