| Flour | 1 3/4 cups | |
| White Sugar | 1/4 cup | |
| Brown Sugar | 1/4 cup | |
| Baking Soda | 3/4 teaspoon | |
| Salt | 1/4 teaspoon | |
| Butter (unsalted) | 1 stick | |
| Milk | 3/4 cup | |
| Egg | 1 | |
| Vanilla Extract | 1/2 teaspoon | |
| Raspberries | 1 1/2 cups |
Preheat oven to 400 degrees F. Coat muffin tray.
Combine flour, sugar, baking soda, and salt.
Mix in butter.
Whisk milk, egg, and vanilla, then toss in batter mixture.
Toss in flour-coated raspberries.
Fill muffin tins 3/4 full with batter.
Bake for about 17 minutes.
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