If lemon raspberry muffins haven’t made it to your breakfast or brunch menu yet, you’re missing out.
These soft, sweet, yet slightly tart muffins give blueberry muffins a run for their money.
The best part is the recipe calls for frozen raspberries which means a) quick and easy (no defrosting necessary) and b) these muffins can be enjoyed all year round. You’ll love the whole ingredients used in this recipe.
Lemon Raspberry Muffins Ingredient Notes
This recipe uses real food ingredients with organic raspberries and lemons.
WHITE WHOLE WHEAT FLOUR
White whole wheat flour has a similar texture to all-purpose flour but contains all of the vitamins and nutrients that are stripped away to make all-purpose flour. White whole wheat flour comes from hard white whole wheat grain which gives it a lighter color and texture.
I prefer the Wheat Montana brand. The wheat is grown and processed in Montana. Whichever brand you use, read the ingredient label to ensure whole wheat is the first ingredient listed.
ORGANIC LEMON
Lemon zest adds a fresh, tart flavor and makes a wonderful combination with raspberry. You’ll use the outer peel so be sure to purchase organic lemons. Pesticides typically reside in the skins of fruits and vegetables.
ORGANIC RASPBERRIES
Raspberries add both a sweet and tart flavor to these muffins. The beauty is that you can use frozen raspberries. No defrosting necessary. You can enjoy these muffins all year round. During the summertime, you can substitute fresh, organic raspberries for the frozen if you’d like.
Raspberries (although not part of the Dirty Dozen) are in the top 25 of produce that the Environmental Working Group recommends buying organic.
MAPLE SYRUP
Maple syrup provides sweetness in these muffins. It’s a better alternative to white refined sugar as maple syrup contains essential minerals and nutrients. Also, it’s sweeter than refined white sugar, meaning you can use less.
When purchasing maple syrup, read the ingredient label. Maple syrup should be the only ingredient listed. Avoid imitation syrup which is made of high-fructose corn syrup.
GRASS-FED BUTTER OR EXTRA VIRGIN OLIVE OIL
Depending on what you have in stock, or personal preference, you can either use extra virgin olive oil (EVOO) or grass-fed butter as the main healthy fat.
I experimented with both when writing up this recipe. Grass-fed butter definitely gives the muffins another layer of flavor but they still taste great if using oil.
YOU MAY BE WONDERING, WHY GRASS-FED? GREAT QUESTION!
Grass-fed butter comes from cows that have eaten from grassy fields during the summer and hay during the winter months. Regular butter comes from cows who are fed a typical dairy diet (e.g. high grain).
Why does what cows eat matter?
Grass-fed butter has been shown to be 500% higher in conjugated linoleic acid (CLA) than regular butter. In general, CLA helps the body a) fend off certain diseases and b) store muscle instead of fat. Grass-fed butter also has higher anti-inflammatory properties and more.
UNSWEETENED ALMOND MILK
In place of dairy milk which many muffin recipes call for, unsweetened almond milk is used in this recipe. The almond milk helps create a moist muffin. You’ll find I provide adjustments in the recipe regarding almond milk depending on which healthy fat you incorporate.
ORGANIC EGG
The egg helps bind the muffins together, making them nice and fluffy. If you need an egg substitute you can try a homemade flax egg instead. I haven’t personally tried this for this particular recipe, so if you do add a flax egg, let us know in the comments. Do what works for you.
This recipe makes between 12-14 muffins.
Did You Make This Recipe?
I’d love to hear all about it! Leave a comment and star rating below. Be sure to share a picture of your creation on Instagram with the hashtag #megansophiewellness.
Healthy Lemon Raspberry Muffins
Ingredients
Dry Ingredients
- 1 1/2 cups white whole wheat flour (I use Wheat Montana)
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt (I use Real Salt)
- 1 teaspoon lemon zest (1 organic lemon)
Wet Ingredients
- 1/2 cup grass-fed butter*, room temperature (I use Kerrygold Irish butter)
- 1 organic egg, room temperature (Can use 1 flax egg instead)
- 1/2 cup pure maple syrup (Avoid imitation which is made of high fructose corn syrup)
- 1/2 cup unsweetened almond milk (See notes)
- 1 teaspoon pure vanilla extract (Don't use imitation)
Added at the End
- 1 cup frozen, organic raspberries (No need to defrost. Can also use fresh organic raspberries)
(Substitute*)
- 1/3 cup extra virgin olive oil (See notes)
Instructions
- Preheat oven to 350°F. Either line muffin pan with paper liners or spray muffin cups with non-stick spray.
Dry Ingredients
- In a bowl, whisk together flour, baking soda, salt, and lemon zest.
Wet Ingredients
- If using butter, cream the butter with beaters.
- Turn the speed down low, and slowly add in the egg, maple syrup, almond milk, and vanilla.
Combining Wet and Dry Ingredients
- With the speed still on low slowly add the flour. Scrape the sides of the bowl if necessary.
- With a spatula, carefully fold in the raspberries until fully combined.
- Add the batter to the muffin cups until nearly full about 3/4. Bake for 18-20 minutes until a toothpick comes out clean when inserted in the center.
Note: If using extra virgin olive oil
- Follow the same steps as above, except when it comes to the wet ingredients, add all together and use a whisk to mix (instead of beaters). Add the dry ingredients and use a spatula to combine. The batter will be slightly runnier than if you were to use butter, that's ok. Bake for about the same amount of time, more if needed.
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