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. :)
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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.
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Whole-Wheat Lemon Raspberry Muffins
Preheat oven to 350 degrees F. Line a muffin pan with paper or silicone liners and set aside.
In a large bowl fitted with an electric whisk (or beaters), cream the butter until smooth.
Turn the speed down to low and slowly add in the egg, syrup, milk and vanilla.
With the speed still on low slowly add in the flour, scraping the sides of the bowl if necessary.
Carefully fold in the raspberries with a spatula until well combined.
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.