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

Sponsor Shoutout: Lunchbox Love Cards

I’ve been adding these muffins to my girls’ lunch boxes a lot this past week and something else that’s always a sure thing in their school lunches – Lunchbox Love cards! I used to put an occasional handwritten note in their lunch (we’re talking twice a year), but with these adorable Lunchbox Love cards, pre-printed with fun little jokes, facts, trivia, and heartfelt messages, my girls have one to look forward to every single day. And let me tell you what, I sure do get in trouble if I forget to put one in there (can anyone relate?)! Plus there are two cards in each pack that have a blank side so I still get to write my own personal message on occasion as well.

Be sure to use our  “100days” coupon code for 20% off when you place your order! Also, for those who have asked, these cards are sturdy enough to be reused a couple times (barring any food spills). We save all of ours. :)

Lunchbox Love Cards on 100 Days of #RealFood

4.9 from 60 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.


Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but 100 Days of Real Food will automatically receive a small commission. Your support is greatly appreciated and helps us spread our message!
  • Comments

    1. Leah |

      Just a tip for those who are thinking of substituting coconut oil for the butter: don’t. When I added the frozen raspberries, the whole batter froze up! I still managed to get them into the muffin tins and baked, but it was a pain to work with.

    1 20 21 22

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe (optional):