Recipe: Whole-Wheat Lemon Raspberry Muffins

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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Lunchbox Love Cards on 100 Days of #RealFood

4.9 from 54 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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  1. Julie |

    These muffins are SO good!! I usually make muffins with an oil, typically coconut oil. I think the butter really made all the difference in flavor and texture in this recipe. We have an egg allergy, so I made these with about 4 oz of applesauce to replace the egg and they are perfect.

  2. Emily Conjura |

    I used this recipe to make 100 mini muffins for my daughter’s 100th day of school party. I tripled the recipe and baked in a mini muffin tin for 15 minutes.

  3. Nichole V |

    I made these for my girls and husband for Valentine’s Day breakfast. They were excellent! Not too sweet but just right. Love the recipe, thanks for making our real food journey of five years and counting so much more enjoyable!!!

  4. Jennifer |

    Can u use frozen blueberries instead if rasberries? If so, do I need to defrost them?

    • Amy Taylor (comment moderator) |

      Hi Jennifer. You can and do not defrost. :)

  5. Rachel |

    Wow. Just made these and just wow! Absolutely delicious!! Made the recipe as stated except I used my mini muffin pan. They only took right at 13 minutes to be cooked to perfection.

  6. Jana |

    These are my favorite muffins by far. I’ve made them for friends and they love them just as much.
    One question though: how much butter is too much? It seems like a lot for the recipe, but of course it is real food and it comes out moist and scrumptious. Let me know your view on limits of butter usage. Thanks! I am using your recipes all week long and have really been loving the variety and feeling good about knowing everything that is in my family’s food.

  7. Erin |

    Can coconut milk be used?

    • Amy Taylor (comment moderator) |

      Yep. :)

  8. Elizabeth |

    Haven’t tasted them yet, but judging by the smell alone I’m rating them a five. :)

  9. Erin |

    Made these today with blueberries and they are amazing!!!

  10. Lori |

    Oh my goodness- I was not expecting all of us to love these! Sooooooo good!

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