Once upon a time, I spent approximately a whole summer making blueberry muffins, gripped with an obsession (that would be worrisome anywhere but this page) to make what I hoped would be the last blueberry muffin recipe we’d ever need. You’d think after all that that the path to these raspberry muffins would be simpler, but it took five raspberry seasons to get here.

A very logical question you’re about to ask is: Why not just swap the blueberries in your blueberry muffins with raspberries? And the answer is that while it works; they’re not bad at all, they’re just not the raspberry muffin I dreamed of. These are and they’re utterly perfect: hefty, moist, lemony, not too sweet, and absolutely tie-dyed with a constellation of raspberries inside. I think they might be the best muffin I have ever made. Here’s what I’ve learned along the way:

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