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Photo of Raspberry buttermilk muffins by WW

Raspberry buttermilk muffins

PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
A fruity ripple makes these tasty muffins a crowd pleaser. Make a batch and freeze the leftovers for a sweet snack any time


White self-raising flour

2 cup(s), (300g)

Caster sugar

¼ cup(s), (55g)


1¼ cup(s), (310ml)


1 medium

Vanilla bean extract

1 tsp

Reduced fat oil spread

40 g, melted

Frozen raspberries

1 cup(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Line a 12-hole (1/3-cup/80ml capacity) muffin tin with paper cases.
  2. Sift flour into a large bowl. Add sugar and stir to combine. Whisk buttermilk, egg, essence and spread in a medium bowl. Add to flour mixture and stir until just combined (don’t overmix). Gently fold in raspberries.
  3. Spoon mixture into paper cases. Bake for 20–25 minutes or until slightly risen and cooked when tested with a skewer. Cool muffins in tin for 5 minutes before turning out onto a wire rack to cool. Serve.


TIPS: These muffins are suitable to freeze. Cool completely, then wrap individually in plastic wrap and place in an airtight container. Label, date and freeze for up to 1 month. Defrost at room temperature and serve cold or warmed in the microwave.Adding the raspberries while still frozen stops them ‘bleeding’ and staining the mixture when you fold them in.