Recipe: Whole-Wheat Lemon Raspberry Muffins

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I am in love with this new muffin recipe! It’s soooo good I think I want one with frosting on top for my birthday (which is not until May, but a girl can plan ahead)! The raspberries and lemon compliment each other so well, and it’s such a nice diversion from the usual muffin flavors. I hope your kids gobble up these lemon raspberry muffins like mine did. I’d love to hear what they think in the comments below. :)

Whole-Wheat Lemon Raspberry Muffins from 100 Days of #RealFood-

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4.9 from 48 reviews
Whole-Wheat Lemon Raspberry Muffins
Serves: 12 muffins
  • 1½ cups whole-wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • Zest of 1 lemon, about 1 to 1¼ teaspons (I usually use a zester for this, but I just ordered a microplane because I've been told it's much easier!)
  • ½ cup (1 stick) butter, softened but not melted
  • 1 egg
  • ½ cup pure maple syrup
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup frozen raspberries (no need to defrost)
  1. Preheat oven to 350 degrees F. Line a muffin pan with paper or silicone liners and set aside.
  2. In a small bowl, whisk together the flour, baking soda, salt, and lemon zest.
  3. In a large bowl fitted with an electric whisk (or beaters), cream the butter until smooth.
  4. Turn the speed down to low and slowly add in the egg, syrup, milk and vanilla.
  5. With the speed still on low slowly add in the flour, scraping the sides of the bowl if necessary.
  6. Carefully fold in the raspberries with a spatula until well combined.
  7. Use a small ice cream scooper or large spoon to add the batter to the muffin cups. Bake until a toothpick comes cleans when inserted in the center, about 18 to 20 minutes.
We recommend organic ingredients when feasible.


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269 comments to Recipe: Whole-Wheat Lemon Raspberry Muffins

  • Alisa

    Yummy! It was a hit with everyone! I added the juice from a home grown lemon and organic syrup instead of pure maple syrup.

  • Genevieve Bern

    I love these! They’re a huge hit with my friends at college. I’ve made them once and my roommate has already asked for the recipe! I wanted to check and see if it’s alright if I enter your recipe into so that I can track my calories with it. I have the option to keep the recipe private if you’d prefer that, otherwise if I do make it public I can include the link to this page in the recipe and just say “adapted with permission from:” followed by the link (or something along those lines. Just let me know! Thanks!

  • Amy Taylor (comment moderator)

    Hi there. Here are our terms of use: for your reference.

    Specifically: Sharing Recipes Online

    If you wish to share one of our recipes, write your own introduction (or review) and then provide credit and a link to the original recipe. A mere list of ingredients is not copyright protected, but the creative, expressive content and words of the recipe are.
    If you make slight changes to a recipe, it’s still someone else’s recipe. The guidelines are the same as in #1 above, but of course you may add your additional comments to highlight the changes.
    If you adapt a recipe and do in fact make significant modifications, you can publish your version (the entire recipe) but you need to give credit and a link back to the source (if available online).

    See this page for an example of how we handled this for a recipe we adapted:
    :) ~Amy

  • Lori Borris

    Awesome! I only had some frozen blueberries, so I substituted those for raspberries. Also, I use “cup for cup” gluten free flour :))) So good, but now not sure which are my faves these or the pumpkin spice ones.

  • Lori Borris

    Oops, tried to give it 5 stars

  • Kara

    I don’t have frozen raspberries, I have about a cup of fresh berries. I don’t want them to go bad, and I’ve looked at this recipe quite a few times, and really want to try it. What changes do I have to make to use fresh instead of frozen. My freezer is too full to lay them out on a cookie sheet and freeze them.

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