Raspberry muffin bliss

I truly enjoy a good muffin for breakfast. But a homemade muffin, hot out of the oven, sends me into a state of bliss.  I'm pretty sure my eyes glaze over and I can't answer any questions in a coherent manner as I savor each bite.

I know. I am a dramatic foodie.  But why fight it? I choose to embrace it!

I am that person who plies the muffin gently from the pan when they are literally seconds out of the oven. This usually results in a crumbly mess of deliciousness on my plate.

Perhaps people with more willpower than me would let the muffins sit and set so that when they come out of the pan they are the perfect shape.

I don't care about the perfectly shaped muffin. I care about savoring every single hot, delicious bite.

Earlier this week I wrote about the raspberry oatmeal pancakes I made recently.  Continuing on the raspberry bandwagon, I bring you the most delicious raspberry muffins I've ever eaten.

I've been making these at least once a week for my family this summer.  No joke. They are THAT. GOOD.

These muffins are great hot out of the pan that first morning but they are also a nice snack in the following days and stay quite fresh when stored in an airtight container for a couple days.

However, these muffins have never lasted more than 24 hours in this house because, like I said, they are THAT. GOOD.

But even more beautiful might be that it takes minutes to whip up the batter and about 17-20 minutes until you are enjoying some raspberry muffin goodness.  I even threw in a handful of rolled oats each time I've made these to make the muffins a bit more hearty.

And believe me, there is no time to waste when you know the absolute perfect raspberry muffin is involved.

Raspberry Oat Muffin

Raspberry Oat Muffins
Makes 12 muffins

Ingredients
*2 cups all-purpose flour
*1/2 cup sugar
*2 teaspoons baking powder
*1/4 teaspoon salt
*1/2 cup (1 stick) unsalted butter, melted
*3/4 cup whole milk
*1 large egg
*1/4 teaspoon vanilla extract
*1 1/2 cups frozen raspberries
*Handful of rolled oats

Details
*Heat oven to 400° F. Line a 12-cup muffin tin with paper liners or coat it with cooking spray, vegetable oil, or butter.

*In a medium bowl, combine 1 3/4 cups of the flour, 1/2 cup of the sugar, the baking powder, and salt. Add the butter and combine. In a second bowl, whisk together the milk, egg, and vanilla. Gradually add the milk mixture to the flour mixture and stir until just combined; the batter will be lumpy. Throw in a handful of rolled oats if you wish.  Toss the berries with the remaining flour in a bowl. Gently fold the berry mixture into the batter.

*Fill each muffin cup 3/4 full. Bake for 17 to 20 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Recipe adapted from Real Simple