Lemon Raspberry Muffins – lots of bright lemon flavor and fresh raspberries for a tender and delicious muffin. Great to have in the freezer for busy mornings!
I love when the weather starts to turn, and we are getting warmer days. That means summer is near! And you start seeing more and more produce, which is almost as good. We consume fresh berries by the pound during the summer. So it was kind of amazing I had enough to make these lemon raspberry muffins.
When fresh berries are not around, you can use frozen raspberries in these muffins and it works just as well. Sometimes frozen raspberries are cheaper too, so if that is what you have, then use them.
If you have been here before, you know that we eat a lot of muffins. Chocolate Chip Muffins are my son’s all time favorite. I always have muffins in the freezer, and he can microwave them before school in the mornings easier. Cinnamon Roll Muffins are a close second, but I don’t always have those on hand.
I don’t know about your house, but mornings are kind of crazy here. My son has to be out the door by 7:10 at the latest, so getting breakfast in him has to be quick. And these lemon raspberry muffins are perfect. They use whole wheat flour, and lots of berries in there, and they can be made ahead of time.
Lemon Raspberry Muffins are fresh and bright in flavor, so they are perfect for spring or the middle of winter when you want it to be spring!
Want more muffins? Check out the 50 Muffins that have been shared here before, all in one place.
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Lemon Chia Seed Muffins
- 1 lemon
- 1/2 cup sugar
- 1 cup buttermilk, (lowfat or nonfat)
- 1/3 cup canola oil
- 1 egg
- 1 tsp vanilla
- 1 cup white whole-wheat flour, (I only had whole what flour)
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups fresh or frozen, (not thawed) raspberries (I used fresh)
- Preheat oven to 400 degrees. Prepare 12 cup muffin tin with spray or liners.
- Remove the zest from the lemon using a vegetable peeler. In a food processor combine lemon zest and sugar. Pulse until the zest is finally chopped and incorporated with the sugar. Add buttermilk, canola oil, egg and vanilla and pulse until combined.
- In a separate bowl mix together both flours, baking powder, baking soda and salt. Pour the wet ingredients into the flour and mix until almost blended. Fold in the raspberries. Fill muffins tins about 2/3rd full. Bake for 18-20 minutes. Let cool in pan for 5 minutes before removing.
Amount Per Serving Calories 175Total Fat 7gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 16mgSodium 280mgCarbohydrates 25gFiber 2gSugar 10gProtein 4g