Raspberry Muffins

 Muffins: 

½ cup butter, softened

1 ½ cup sugar

2 eggs

2 tsp. vanilla

1 cup buttermilk*

3 cups flour

4 tsp. baking powder

1 tsp. salt

3 cups raspberries (fresh or frozen)

Crumble: 

2 tbsp. butter

¼ cup flour

2 Tbsp. brown sugar

2 Tbsp. sugar

Preheat the oven to 375°.  Line 2 muffin tins (24 total).

Cream butter and sugar.  Beat in egg and vanilla then buttermilk.  Add flour, baking powder and salt and mix until just combined.  Fold in raspberries.  Add ¼ cup of batter to lined muffin tins.

In a small bowl, combine all crumble ingredients until it resembles coarse crumbs. Sprinkle on top of muffins.

Reduce heat to 350° and bake for 18-22 minutes or until golden brown.

*Buttermilk Substitute: add 1 Tbsp. white vinegar and add enough milk to create 1 cup.  Let sit for at least 5 minutes.