Browse By

Raspberry Lemon Muffins

This post contains affiliate links. For more information, visit my disclosure page


It’s close to our fresh raspberry season so I thought I would share a recipe using fresh raspberries. I found a recipe here and of course, changed it up using freshly milled whole wheat flour, sucanat and expeller pressed coconut oil. The raspberries with lemon made a delicious combination.

You’ll need:
6 ounces yogurt
3 tablespoons oil ( I use expeller pressed coconut oil it has no flavor )
2 tablespoon lemon juice
2 egg whites
1/2 teaspoon lemon extract
1 1/2 cups whole wheat flour
3/4 cup sucanat/sugar
2 teaspoons baking powder
1/4 teaspoon sea salt
1 cup fresh raspberries

In a bowl mix together the yogurt, ( I used raspberry ) oil, lemon juice, 2 eggs whites and lemon extract.

Raspberry Lemon Muffins 3

In another bowl mix together the flour, sugar, baking soda and sea salt.

Raspberry Lemon Muffins 4

Pour the wet into the dry and mix it up.

Raspberry Lemon Muffins 6

My little helper is rinsing off the fresh raspberries. Soon we will have some from our own raspberry bushes.

Raspberry Lemon Muffins 2

Gently fold in the raspberries

Raspberry Lemon Muffins 7

Scoop into the muffin pan. I use silicone cupcake liners they are great, pop right out when they are cool. Just wash and reuse.

Raspberry Lemon Muffins 8

Bake in a preheated 400 F oven for 15 minutes or until a toothpick comes out clean. Enjoy.  🙂

Raspberry & Lemon Muffins 007

 I share at these parties.

2 thoughts on “Raspberry Lemon Muffins”

Leave a Reply