Raspberry Muffins

I’m on a roll with making use of all of the fresh summer berries from the market. These raspberry packed muffins are simple to make, and soft and moist because of the buttermilk. I’ll be making these again before summer’s over!

• 2 cups flour spooned and leveled
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 3/4 granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons lemon zest
• 3/4 cup buttermilk (or sour cream)
• 1 1/2 cups raspberries

1. Line a muffin pan with 15 to 16 paper liners.
2. Preheat oven to 375º.
3. In a small bowl, whisk flour, baking powder, baking soda, and salt.
4. In a large bowl, cream butter and sugar. Add the eggs, one at a time, then vanilla and the lemon zest. Add the flour mixture and buttermilk in two batches, being careful not to over mix. Fold in the raspberries.
5. Divide the batter amount the muffin cups and bake for 18 to 22 minutes, until a toothpick inserted comes out clean and the tops are golden.