In a bowl, combine flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Add egg and buttermilk; mix just until dry ingredients are moistened. Fold in berries. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees for 25 minutes or until browned. Yield: 12 -15 muffins. I used soy yogurt in place of the buttermilk and used wholewheat pastry flour and when I defrosted the raspberries, I add the juice, too because the yogurt made the mixture pretty thick.
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