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Raspberry Lemon Muffins on a cooling rack.

Raspberry Lemon Muffins

Quick and easy muffins bursting with flavors from raspberries and lemon! Slightly tarty and so refreshing!

Course Breakfast
Cuisine American
Keyword lemon raspberry muffins
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings 12 muffins
Calories 205 kcal
Author Anna


  • 2 cup all-purpose flour
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup granulated sugar
  • 1 tsp salt
  • 1 cup buttermilk or sour milk see note
  • 1 tsp vanilla extract
  • 1/4 cup vegetable or canola oil
  • 1 large egg
  • 2 tsp lemon zest
  • 4 oz fresh or frozen raspberries


  1. Preheat oven to 400 degrees F.
  2. Line a muffin pan with paper liners or grease lightly the muffin cups. Set aside.
  3. In a large mixing bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt and sugar. Whisk in the lemon zest. Add raspberries (saving 12 of them for the top of each muffin - if desired). Set aside.
  4. In a medium mixing bowl, whisk together buttermilk/sour milk, vanilla, egg and oil.
  5. Add the wet ingredients to the dry ingredients and stir in with a wooden spoon until well combined. Do not overmix. Slightly lumpy batter is okay.
  6. Scoop the batter with an ice cream scoop onto the prepared muffin pan. Place reserved berries on top of each muffin.
  7. Bake for 5 minutes at 400 degrees Without opening the oven, lower the temperature to 375 degrees and bake for 14 to 17 more minutes, or until the toothpick inserted into each muffin comes out clean and the tops are golden.
  8. Cool muffins completely before serving.
Nutrition Facts
Raspberry Lemon Muffins
Amount Per Serving
Calories 205 Calories from Fat 45
% Daily Value*
Fat 5g8%
Cholesterol 15mg5%
Sodium 247mg11%
Potassium 131mg4%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 18g20%
Protein 3g6%
Vitamin A 55IU1%
Vitamin C 2.9mg4%
Calcium 58mg6%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.