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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Strawberry White Chocolate Chip Muffins
Lemon Chia Seed Muffins
Strawberry 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.
Erin S
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Katie @ ohshineon says
January 20, 2012 at 8:03 amI love love love muffins and Eating Well is one of my go-to cookbooks when I need a recipe asap. Good choice! I hope everyone liked them. If it were me visiting these babies would have been gone in minutes.
Roxana GreenGirl {A little bit of everything} says
January 20, 2012 at 8:20 ami love Eating Well recipes and these muffins would make a wonderful snack. You should link it to the #citruslove. would be a shame for others no to see it.
Erin says
January 20, 2012 at 10:22 amRoxana – what is #citrus love? Is that just a tag I put on the link for twitter?
Erin says
January 20, 2012 at 8:31 amThe weather has been crazy here too! Yummy muffins, I now crave muffins, which doesn’t happen often.
Steve @ the black peppercorn says
January 20, 2012 at 12:19 pmInsane weather here as well. No idea what it wants to do.
oh wow – I love berries in muffins! These look awesome.
Caroline says
January 20, 2012 at 12:42 pmLemon and raspberry are suuuuch a great combo! These muffins sound fantastic, Erin. x
Kiri W. says
January 20, 2012 at 12:59 pmOh these sound fantastic! Love the raspberries, these must taste so refreshing 🙂
Ramona says
January 20, 2012 at 1:52 pmI could use a 60 degree day about now. I agree this winter has been crazy weird. The muffins look really wonderful. I love Eating Well’s website. They have some great recipes on them. 🙂
Alida says
January 20, 2012 at 1:57 pmLemon muffins are one of my favorites, and here you go and add raspberries to them. LOVE it! What a delicious idea.
Cucina49 says
January 20, 2012 at 3:26 pmAny sort of berry plus lemon is a really perfect combination, isn’t it? These look wonderful!
Lindsey@Lindselicious says
January 20, 2012 at 4:06 pmOh this flavor combo sounds great! I love muffins in the morning.
Janet@FCTC says
January 20, 2012 at 4:32 pmWhat a great combo, Erin! berries and citrus go so well together.
That’s so cute about your son and the ice cream making. I am looking forward to those times with Joshie 🙂
Ann says
January 20, 2012 at 7:09 pmDelicious! I actually liked that you used whole wheat flour! …and there’s something about buttermilk in baked goods – yum!
Joanne says
January 20, 2012 at 8:01 pmI have such fond memories of making ice cream in a bag! Thanks for reminding me of those memories. These are fantastic muffins, and a flavor combo I haven’t done before. I’m going to make some for Sunday brunch.
Living The Sweet Life says
January 20, 2012 at 8:54 pmMuffins are such a wonderful way to start the day … or even as a snack. This is such a delicious recipe – – I love any sort of berry mixed with lemon. It’s such a yummy contrast that work soo well together 🙂
Christy says
January 20, 2012 at 9:39 pmI’m also a BIG fan of all the berries, and I am loving this muffin combination you have!:) I can already imagine the zesty and berry-licious flavor it has!;)
You are just so creative and bold to opt for this combo, but I am just so excited to see them turning out so well in appearance, and I am pretty sure that it tastes as great too!!!:D
Liz says
January 21, 2012 at 1:20 pmMy sister lives in Denver and I met up with her in Michigan…she left your 60º weather for 0º this AM! Hope some of your heat wave makes it to Indiana 🙂
PS…your muffins look amazing!
Sandra's Easy Cooking says
January 21, 2012 at 10:22 pmOh weather is crazy here in TN too…today is bellow 0 and two days ago you could walk in a t-shirt..
Your muffins and perfect in every possible way! Congrats on top 9!
Kim Bee says
January 22, 2012 at 12:50 amIt’s freezing here. I have the heat on and I’m still cold. I need to move. Hawaii here I come. Lol! Great muffins, congrats on top 9!
Jaime aka The Tomato Snob says
January 22, 2012 at 7:55 amI just love lemon with berries in baked goods. i can;t wait to make these. Yum
FreeSpiritEater says
January 22, 2012 at 10:38 amMmmm! Lemon raspberry muffins? Now I could have that for breakfast, yum! Lovely post Erin, and kudos on the new site! I’m loving it! Thanks for sharing such a great post, and Congratulations on Top 9! =]
Emily @ Life on Food says
January 22, 2012 at 5:39 pmI would have liked science class a lot more in school if we made ice cream.
Stephanie @ Eat. Drink. Love. says
January 23, 2012 at 2:53 pmWhat a fun activity to do with your son’s class! I don’t think I have ever made ice cream in a bag!
These muffins look excellent! I love the lemon and raspberry combo!
Sally says
February 2, 2012 at 2:26 pmi’ve had a lemon raspberry muffin recipe saved for quite some time and haven’t made them yet. but yours look even more delicious! and they are much healthier. i love raspberries. 🙂