Bake Up Delicious Lemon and Raspberry Muffins Today!

As a nutritionist and food blogger, I am passionate about healthy eating and cooking with fresh, wholesome ingredients. Today, I want to share with you my delicious and easy gluten-free recipe for Lemon-Raspberry Muffins that will tantalize your taste buds and leave you feeling energized and satisfied.

These muffins are the perfect way to start your day or enjoy as a sweet snack, without any of the guilt. The combination of juicy raspberries, tangy lemon juice, and aromatic vanilla extract creates a flavor explosion in every bite. Plus, they are so simple to make using either gluten-free flour or regular flour – there’s no excuse not to give them a try!

Whether you’re looking for an easy breakfast on-the-go or a wholesome treat for the whole family, my Lemon-Raspberry Muffins have got you covered. So let’s get started and bring some healthy indulgence into our lives!

Why You’ll Love This Recipe

Lemon-Raspberry Muffins - Gluten Free or Regular
Lemon-Raspberry Muffins – Gluten Free or Regular

Indulging yourself in a treat doesn’t always have to mean compromising on your health. When it comes to Lemon-Raspberry Muffins, you don’t have to sacrifice taste for nutrition. In fact, these muffins are loaded with wholesome ingredients that will leave you feeling satisfied and guilt-free.

One of the reasons why this recipe stands out is because it’s extremely versatile. Whether you follow a gluten-free or regular diet, you can tailor the ingredients according to your preferences. For those who observe a gluten-free diet, simply swap all-purpose flour for a gluten-free flour blend. And if you’re not intolerant to gluten, then feel free to use whole wheat flour instead – this will add a delicious nuttiness to the muffins.

These muffins are also dairy-free, meaning they’re perfect for anyone with a dairy intolerance or opting for a plant-based lifestyle. The addition of buttermilk gives an incredible tangy flavor and texture that makes the muffins incredibly fluffy and moist.

And let’s not forget about the stunning pairing of lemon and raspberry. The tart and zesty lemon adds a refreshing twist while the sweet raspberries offer bursts of fruity flavor with every bite. This is truly an unbeatable combination.

Even better -these muffins can be made quickly with minimal effort – great for baking beginners! They would make an excellent breakfast or snack option, and when paired with a cup of coffee or tea will brighten up your day.

All in all, this recipe is not only easy and quick to make but is also bursting with flavors- making it an incredibly healthy indulgence and one that you’ll fall in love with.

Ingredient List

 Tart and tangy, these muffins are lemon-raspberry heaven!
Tart and tangy, these muffins are lemon-raspberry heaven!

Gluten-Free/Lactose-Free Recipe Ingredients:

| Ingredients 1 | Ingredients 2 |
| ———– | ———– |
| – 1 cup gluten-free all-purpose flour or white rice flour | – ½ cup almond flour|
| – 2 teaspoons of baking powder | – 1 tsp baking soda|
| – 1/2 teaspoon of salt | – ⅓ cup melted coconut oil or melted butter |
| – ⅔ cup of sugar | – 2 eggs |
| – juice from 1 lemon | – ½ cup buttermilk or plain Greek yogurt |
| – zest from 1 lemon | – 1 cup fresh raspberries, rinsed and dried, with a few set aside for topping muffins |
| – 2 tablespoons of water | |

Regular Recipe Ingredients:

| Ingredients |
|- 1 and 3/4 cups all-purpose flour|
|- 2 teaspoons of baking powder|
|- 1/2 teaspoon of salt|
|- 3/4 cup sugar|
|- juice from 1 lemon|
|- zest from one lemon|
|- 2 tablespoons of water|
|- ? cup canola oil (or melted butter)|
|- 2 large eggs|
|- ? cup buttermilk (or plain Greek yogurt)|
|- ? cups raspberries, rinsed and dried, with a few set aside for topping muffins|

Note: Measurements may vary based on the serving size.

The Recipe How-To

 Packed with juicy raspberries that burst with every bite.
Packed with juicy raspberries that burst with every bite.

Mixing and Baking the Lemon-Raspberry Muffins

Once you’ve prepared all the ingredients, it’s time to start mixing and baking these delicious muffins! Preheat your oven to 375°F. Grease or line a muffin tin with paper cups.

  1. In a large bowl, mix 1 cup of flour with 1/2 teaspoon of baking soda, 1 teaspoon of baking powder, and a pinch of salt.
  2. In a separate medium-sized bowl, whisk together one egg and 1/3 cup of sugar for a few minutes until they’re well blended.
  3. Then add in 2 tablespoons of melted coconut oil, 1/2 cup of unsweetened plain almond milk, 2 tablespoons of freshly squeezed lemon juice, and a dash of vanilla extract to the egg-sugar mixture.
  4. Gradually add the dry flour ingredients into the wet ingredients mixing the two very well.
  5. Gently fold in 1 cup of fresh or frozen chopped raspberries into the batter.
  6. Spoon the batter into a muffin tin, filling each cup about three-quarters full.
  7. Bake in the preheated oven for about 20-25 minutes, or until a toothpick comes out clean when inserted into their centers.


  • Don’t overmix the batter once you add flour to it; this will make your muffins hard and dense once baked!
  • If using frozen raspberries, make sure to thaw them before adding them to the batter.
  • Want to make these muffins vegan? Use plant-based milk such as soy milk in place of almond milk and flax eggs instead of regular eggs!

Follow these steps carefully for perfect results, and get ready to enjoy these moist and fluffy Lemon-Raspberry Muffins!

Substitutions and Variations

 The perfect breakfast or snack for anyone with a sweet tooth.
The perfect breakfast or snack for anyone with a sweet tooth.

In cooking, sometimes the best results come from experimenting with new ingredient combinations. Here are some possible substitutions and variations for this recipe:

– Flour Substitution: If you prefer gluten-free muffins, swap all-purpose flour with gluten-free flour or rice flour which will give a lighter texture to the muffins.

– Egg-Free Option: If you’re looking for an egg-free version, use one mashed ripe banana or 1/4 cup of unsweetened applesauce per egg. This will result in denser muffins, but still just as delicious.

– Raspberry Variations: Instead of using fresh raspberries, try using frozen berries or chopped strawberries. You can also mix the raspberries with blackberries or blueberries for a diverse taste profile.

– Lemon Flavor Options: To get even more lemon flavor, add 1/2 teaspoon more lemon zest to the batter mix. Want to switch things up? Try adding poppy seeds into the mix for an extra crunch and tangy taste.

– Dairy-Free Option: Use coconut milk instead of buttermilk and melted coconut oil instead of canola oil to make these muffins dairy-free.

Don’t be afraid to mix it up and find your perfect combination with this flexible recipe!

Serving and Pairing

 Whether gluten-free or regular, these muffins are deliciously fluffy.
Whether gluten-free or regular, these muffins are deliciously fluffy.

As I put the finishing touch on my lemon-raspberry muffins, I can already imagine serving them fresh out of the oven to my guests. These muffins are versatile and pair well with many items, offering a delectable breakfast, snack or a light dessert option.

The lemon flavor adds a citrus tangy flavor that goes perfectly with freshly brewed coffee or hot tea. For a tea party, serve these muffins warm with cream cheese frosting and a cup of Earl Grey tea.

For breakfast, these muffins are an excellent choice for an on-the-go meal paired with organic yogurt to add different textures and flavors. The creaminess of the yogurt pairs well with the sharpness of the lemon and the sweetness of the raspberries.

If you want to take it up a notch, try making raspberry jam to add on top of the muffin for that extra fruity punch. They make for delicious lunchbox treats for your little ones who will be raving about them all day long.

Looking for something more indulgent? Top with whipped cream or greek yogurt whipped cream and some fresh raspberries, making them irresistible for a light dessert or afternoon snack.

Moreover, this recipe could be easily adjusted for vegan options by substituting buttermilk with almond milk or coconut milk and using plant-based egg substitutes instead of eggs. Whether you’re vegan or looking to reduce your dairy intake, you can still enjoy these tasty treats.

In conclusion, these mouth-watering lemon-raspberry muffins are an excellent addition to any mealtime or gathering — perfect as breakfast treats or desserts that can easily satisfy any sweet craving without sacrificing your nutritional goals.

Make-Ahead, Storing and Reheating

 Swap out the flour for gluten-free mix and no one will know the difference!
Swap out the flour for gluten-free mix and no one will know the difference!

Now that you’ve baked an exquisite batch of lemon-raspberry muffins, you may be wondering how to store and reheat them for future use. The good news is that these muffins are very easy to store and can last up to several days. Here are some tips for storing and reheating your muffins.

Make-Ahead: If you want to make these muffins ahead of time, you can place them in an airtight container or a ziplock bag and store them in the refrigerator for up to 3-4 days. These muffins also freeze well, so if you don’t plan on consuming them within this timeframe, simply transfer them into freezer-safe containers and store them for up to 2-3 months.

Storing: If you’ve already baked your muffins and would like to store them for later consumption, ensure they are completely cooled before storing to prevent moisture build-up which would cause them to spoil early. Store these muffins in an airtight container at room temperature or refrigerate them in the same manner mentioned above.

Reheating: There are several ways to reheat your lemon-raspberry muffins depending on your preference. To preserve their freshness and texture, it’s best to avoid reheating them directly from the fridge; let them sit at room temperature first for 10-15 minutes before reheating them. You could then microwave them for 15-20 seconds, pop them into a toaster oven for a couple of minutes or warm them up in the oven at low heat (around 175°C) for 5-7 minutes.

A word of warning – do not overheat your muffins as they may turn dry and hard or lose their flavour profile. If your muffins are getting too dry on reheating, try brushing with melted butter or honey before baking.

Now that you know how to make-ahead, store, and reheat your lemon-raspberry muffins, you can ensure that eating healthy and satisfying food is easy and convenient, no matter how busy your schedule gets.

Tips for Perfect Results

 A little lemon zest adds plenty of zing.
A little lemon zest adds plenty of zing.

As a nutritionist and food blogger, my main goal is to provide you with the most delicious, nutritious and foolproof recipes. So, for this recipe, I’ve come up with some essential tips that will ensure your Lemon-Raspberry Muffins turn out perfectly every single time. Here are my top tips to get the best results:

1. Properly measure your ingredients

If you want your muffins to be soft and fluffy, it is essential to measure all of your ingredients correctly. Use measuring cups and spoons for dry ingredients and a liquid measuring cup for liquids. Also, be sure to level off each measurement with the back of a knife or spatula to avoid adding too much or too little of any ingredient.

2. Don’t overmix the batter

Overmixing can make your muffins tough, rubbery and flat instead of light and airy. Mix the batter until it’s just combined; you should still see some flour lumps in the batter.

3. Use fresh raspberries

Fresh raspberries give the muffins a delicious burst of flavor and color, so I recommend using them whenever possible. If fresh raspberries are not available, substitute with frozen raspberries but thaw them completely before adding them to the batter.

4. Add lemon zest for flavor

The zest of one lemon adds bright citrus flavor to these muffins. Be sure not to skip this step; it makes a significant difference in taste.

5. Adjust baking time based on oven variations

Oven temperatures can vary from one another, even though they read the same temperature on the dial, so keep an eye on your muffins while baking to prevent over or under-baking them. This recipe requires baking for 18-20 minutes at 375°F. Adjust the baking time accordingly if needed.

By following these tips and tricks, you are sure to get perfect Lemon-Raspberry Muffins every time—one bite into these sweet, tangy and gluten-free muffins, and you’ll have a new favorite treat to share with your friends and family.

Bottom Line

In conclusion, these lemon-raspberry muffins are an absolute game-changer. Whether you’re gluten-free or not, these muffins will make your taste buds dance with joy. These muffins are not only delicious but also healthy and easy to make. With the right combination of ingredients, one can cook up a very scrumptious serving of lemon-raspberry muffins in no time.

Don’t be afraid to try out different substitutions and variations with this recipe to make it your own. You can use fresh or frozen raspberries depending on the season and your preference. You can also experiment with different flours, such as white rice flour or coconut flour, to make it vegan or dairy-free.

In a world full of processed foods and unhealthy snacks, it’s important to nourish our bodies with whole, organic ingredients. With these delicious and nutritious muffins, you can indulge without the guilt. I hope this recipe inspires you to get into the kitchen and start creating!

Lemon-Raspberry Muffins - Gluten Free or Regular

Lemon-Raspberry Muffins - Gluten Free or Regular Recipe

The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven. This is my gluten-free version of the original recipe, from EatingWell magazine, July/August 2007.
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Prep Time 15 mins
Cook Time 25 mins
Course Snack or breakfast
Cuisine Bakery
Servings 12 muffins
Calories 182.6 kcal


  • 1 lemon
  • 1/2 cup sugar
  • 1 cup nonfat organic buttermilk (see Tip)
  • 1/3 cup canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1 cup whole wheat pastry flour (see Shopping Tip) or 1 cup gluten-free blanched almond flour
  • 1 cup all-purpose flour or 1 cup all-purpose gluten-free flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups raspberries (fresh or frozen, not thawed)


  • Preheat oven to 400°F Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
  • Use a vegetable peeler or zester to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
  • Combine whole-wheat flour, all-purpose flour (or gluten-free flours), baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
  • Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.
  • Tips & Notes:
  • MAKE AHEAD TIP: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.
  • TIP: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
  • SHOPPING TIP: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online from King Arthur Flour,
  • SHOPPING TIP: Blanched almond flour can be found at

Add Your Own Notes


Serving: 81gCalories: 182.6kcalCarbohydrates: 27gProtein: 3.8gFat: 7.1gSaturated Fat: 0.8gCholesterol: 16.3mgSodium: 242mgFiber: 2.5gSugar: 10.2g
Keyword < 60 Mins, Berries, Citrus, Dessert, Free Of..., Fruit, Lemon, Raspberries
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