Whole-Wheat Lemon Raspberry Muffins

74 Reviews / 4.9 Average
The raspberries and lemon in this recipe complement each other so well. I hope your kids gobble up these whole-wheat lemon raspberry muffins like mine did. Make sure to bake a second batch to freeze for later.
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Whole-Wheat Lemon Raspberry Muffins from 100 Days of #RealFood

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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369 thoughts on “Whole-Wheat Lemon Raspberry Muffins”

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Recipe Rating




  1. 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.

  2. 5 stars
    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.

  3. 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. 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.

  5. 5 stars
    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.

  6. I made these muffins with orange zest and cranberries. (I had fresh cranberries that needed to be used.) Very good, although I think I’d prefer a bit more orange flavor. Maybe next time I’ll try subbing some orange juice for some of the milk, although I’m worried the acidity will react with the milk. I can’t wait to try the lemon-raspberry combo!

  7. Rhonda R. Hudgins

    I absolutely cannot even tolerate the smell, let alone the taste of Maple Syrup [I know I’m strange, but it just …] what can I use instead? I really would love to try these.

  8. 5 stars
    I love these muffins! They are fabulous! I usually split the flour in two- 1/2 whole wheat and the other 1/2 white

  9. 5 stars
    What?? These are healthy muffins?!? They are way too delicious to be healthy!! I have made these a few times and they turned out great! The second time making them I doubled the lemon zest and used blueberries instead of raspberries (cause it’s all I had on hand!). Super. Yum.

    1. Amy Taylor (comment moderator)

      Hi Shannon. Sure, but keep in mind that chia will gel when combined with liquids and can change the texture of the muffin.

  10. These muffins are absolutely delicious! The only reason I gave a 4/5 is because I don’t think the butter is necessary. Instead, I added 1/2 cup of applesauce and they couldn’t have been more moist. And healthy! This is a keeper

  11. These are the best muffins in our rotation! We make the recipe at least once a month but sometimes more! My toddler thanks you!

  12. Awesomely, amazing muffins! My whole family sat down to eat one as they came out of the oven and they all wanted another one. They are really moist, lightly sweet and very addictive!

    1. Amy Taylor (comment moderator)

      Hi there. You can replace the butter 1:1 with coconut oil and some readers have used applesauce in its place, as well.

  13. Mmm! I made these today, but used frozen dark cherries instead of the berries. I also drizzled a little maple syrup on top to give it that “wow! treat!” factor for the kids, who are being weaned off regular muffins/cupcakes. They were a hit! New favorite recipe, thank you!

  14. 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.

  15. 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.

  16. Amy Taylor (comment moderator)

    Hi there. Here are our terms of use: https://www.100daysofrealfood.com/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: https://www.100daysofrealfood.com/2011/08/01/recipe-pork-carnitas-tacos-with-tomatillo-salsa/.
    :) ~Amy

  17. 5 stars
    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 livestrong.com 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!

  18. 5 stars
    Yummy! It was a hit with everyone! I added the juice from a home grown lemon and organic syrup instead of pure maple syrup.

  19. Carolyn VanOstran

    5 stars
    Made these today using almond milk in place of the milk. I was a little worried when the wet ingredients didn’t blend together well, but after adding the dry ingredients, all was well. They turned out delicious!!!!! Will definitely be making these again.

  20. I just made them this morning and they taste great but they came out looking a little green. Is this normal or did I make a mistake. Has anyone else noticed this and are they ok to eat? I used Trader Joe’s Whole Wheat flour and real maple agave plus everything else mentioned in the recipe.

    1. Amy Taylor (comment moderator)

      Hi Michelle. It was probably a chemical reaction between some of your ingredients. Baking soda can react that way with some fruits but it is not harmful. ~Amy

    2. Mine turned green too with the raspberries. They taste good though. I have made these before with a small can of pineapple chunks and they didn’t turn green.

  21. Just made these tonight. Took a little longer to cook, but my daughter couldn’t wait to try them. Rave reviews. Will definitely do this again–even double the recipe.

    1. Amy Taylor (comment moderator)

      Hi there. We’ve never tried. FYI, Costco and Trader Joes has great prices on their real maple syrup…no corn syrup. ;) ~Amy

  22. I have a dairy allergy so could I substitute grassfed Ghee for the butter and almond milk for the milk? These sound delicious!

    1. Carolann – I saw in one of the earlier comments that someone used 2 tablespoons of lemon juice instead of the zest and she loved them. Haven’t tried myself yet but am going to!

    1. Amy Taylor (comment moderator)

      Hi Shiri. We’ve not tried. It is not quite as simple as just switching them out because one is wet and one it dry. Let us know if you experiment. ~Amy

  23. 5 stars
    I have made these twice now! The first time I just subbed a flax egg for a normal egg, and used a combo of frozen blueberries & raspberries. So good!!! perfect amount of lemon & sweetness. The second time I made them I didn’t have any maple syrup so I subbed honey. They were still good but but I definitely prefer the taste with maple syrup much better! I also didn’t have enough butter so I did 1/4 butter & 1/4 cup coconut oil. They were super moist. Moral of the story: stick with maple syrup for this one :-) Thanks for another great recipe!! Love that they freeze well also!

  24. The raspberries are too tart for my personal taste. I used blueberries instead. Delicious and they do freeze beautifully!

  25. 5 stars
    This is by far the most versatile recipe I’ve ever had! I love it–thank you!! I have swapped OJ for the milk, honey for maple syrup, cranberries (Craisins) for the raspberries…and it’s always excellent. I’ve done lemon blueberry and pumpkin, too, and only added cinnamon and/or nutmeg. Thank you for a great recipe that can take the abuse!

      1. 5 stars
        I omitted the lemon and berries, swapped honey for the maple syrup, used an entire can of pumpkin, added about 3/4 cup of Craisins, 1 Tbsp of cinnamon with 1/4 tsp nutmeg and a pinch of cloves. I mix the wet in one bowl and the dry in another, then combine them. I usually don’t use milk, either (if I need the moisture, I’ll use a single serve container of applesauce in the milk’s place). But the pumpkin is fine without the applesauce because it’s so moist (but you can keep the milk out until you mix both bowls together, in case it needs the wetness). And salted butter is better than unsalted for flavor. Hope that helps! :)

    1. They turned out amazing!!! Followed your recipe exactly, but instead of raspberries at the end, I added 2TBSP of poppy seeds. They are delicious!

  26. I made these today with my two daughters to freeze for back to school. Of course we had to try just one and the results were outstanding! Loved by all! Next time I’m going to double the recipe 😀

  27. I subbed honey because I was out of maple syrup. I also chopped up some fresh rosemary and added it to the batter. Delicious and the kids love them! Thanks

  28. I made a coconut version of these tonight. I used coconut oil instead of butter (I whipped it together with the eggs), 1/4 C of unsweetened coconut and 1/4 cup buttermilk (because it seemed thick) and they were delicious! Mini muffins cooked in about 12 mins.

    1. Assistant to 100 Days (Amy)

      Hello Lauren. Yes, whole white wheat is still 100% whole grain. It is just a “lighter” colored wheat berry. ~Amy

  29. 5 stars
    I made, I loved, I made again! I used silicone muffin wrappers – filled them about 1/2 way and it made 14 muffins. Thanks for the recipe!

  30. I made these this evening and the outsides were done and most of the inside, but it was pretty soggy around the berries. Did I do something wrong or is this typical?

    1. Assistant to 100 Days (Amy)

      Hi Amanda. The muffins will be more more moist around the berries but the muffin itself should not be “soggy”. ~Amy

    1. Assistant to 100 Days (Amy)

      Hi there, Janice. We do not provide nutrition information. Our focus is on getting real food into people’s lives and we’ve found that calorie counting becomes unnecessary when incorporating mostly whole/real foods into your diet. There are plenty of online tools that can calculate all details for you, however. Many readers like My Fitness Pal. ~Amy

  31. So, you can use fresh raspberries? Do you still use the same amount of fresh raspberries as frozen raspberries?

  32. I just made these (with some minor adaptations), and they turned out pretty awesome! Thanks for the recipe; I had been hunting for a raspberry muffin recipe for awhile. :)

  33. 5 stars
    I adjusted the recipe for high altitude decreasing baking soda to 3/4 tsp, used buttermilk and added a TBLS. more, added 1 TBLS of flour. Also used fresh raspberries and poured into 6 jumbo silicone cups and baked for 26 min.
    Perfect and delicious!!

  34. This is a great recipe to keep on hand. Very easy to make. I ran out of syrup so I did half syrup and half honey which worked just fine. I also didn’t have raspberries so I used some diced up peaches I had in the fridge and the muffins were AMAZING! easy grab and go snack or breakfast item.

  35. 5 stars
    Holy cow, these are amazing! II tried one while it was still warm and was amazed at how yummy they are…my new favorite muffin recipe.

  36. I just made these with a few substitutions and they are amazing. We live in Thailand, where maple syrup is an expensive luxury, so I substituted 2 finger bananas for 1/4 cup maple syrup. I also used buttermilk instead of regular milk, and substituted half of the butter for coconut oil. Frozen raspberries are also very expensive here, so I used chopped up frozen strawberries. The muffins are light, fluffy and delicious. I can wait for my husband and 3 year old to try them.

  37. How do you store these muffins? In the fridge or just on the counter. I don’t think they will last long, but just wondering. Thanks!!

    1. Assistant to 100 Days (Amy)

      Hi Trish. Freeze them for the longest life. They will be okay in a airtight container in the fridge for a few days. ~Amy

  38. 5 stars
    Turned out delicious! I had to sub coconut oil for butter, soy milk for milk, and did a mix of blueberries and raspberries (all I had on hand) and it turned out great. Very moist and flavorful.

  39. Have you ever tried making these with coconut flour? I have a hard time digesting grains. If so, would you measure out the same amount of coconut flour?

    1. Assistant to 100 Days (Amy)

      Hi there. I have not used coconut flour for this recipe but it would not be a one to one conversion. Coconut flour soaks up a great deal more liquid. ~Amy

    1. Assistant to 100 Days (Amy)

      Hi Abbey. I usually freeze these to keep them freshest but they should be okay in an airtight container in the fridge for several days. Refrigeration can dry them out, however. ~Amy

  40. I love the taste of these but every time I make them they crumble to piece immediately and don’t hold muffin shape. Any ideas?

    1. Assistant to 100 Days (Amy)

      Hello. Whole wheat has less gluten which might be responsible for a texture you aren’t quite used to. Try adding just a little chia to the wet ingredients to help bind the ingredients. :)

  41. My kids won’t eat the thicker more dense bread from using whole wheat. Could I do half whole wheat flour and half white?

    1. I haven’t made this recipe yet, but I typically use white whole wheat flour since it seems to bake up less dense than regular whole wheat.

    2. You can also use whole-wheat pastry flour, which is finer than regular whole-wheat flour. I use it all the time, for everything.

    1. 5 stars
      I have made this with both raspberries and blackberries..my husband who has been a little harder to get on board with healthier eating LOVES them both ways!! I bet substituting with blueberries would also turn out great!

  42. I really want to try these as we just picked a ton of fresh raspberries but I don’t have a lemon, do you think orange zest would taste just as yummy?

    1. Assistant to 100 Days (Amy)

      Hello Denise. I’ve subbed orange zest in other recipes in a pinch. I think it will work with a bit different flavor, obviously. ~Amy

  43. Have you tried these with fresh raspberries? Also, how would honey be in replace of the syrup? They look yummy. I love your site!

    1. Assistant to 100 Days (Amy)

      Hi there. You can certainly use fresh raspberries but they will break up when you mix them in. The taste will be fine, though. You can also use honey in place of the maple syrup for similar results. :) ~Amy

    1. Assistant to 100 Days (Amy)

      Hi Julie. Lisa avoids refined sugars in most of her recipes and opts for more natural honey and pure maple syrup. ~Amy

  44. 4 stars
    These are so good! I used fresh berries from the garden and they turned out wonderful. Lisa, all of your recipes that I have tried are wonderful and my family loves them. Thank you so much for sharing your journey and inspiring so many other mom’s who want to keep their families eating healthy and “real”.

  45. This is the first of your recipes that I’ve looked at and it poses a slight problem. I have diabetes and need to watch carbs carefully. Is nutrition information available?

    1. Assistant to 100 Days (Amy)

      Hi Justina. We do not provide nutrition info because our focus is on getting people to eat real food and less so on numbers. We understand that it is necessary with certain conditions to know all the details. There are several tools available online that will give you that info when you plug in the recipe. Here is an example: http://www.myfitnesspal.com/. ~Amy

  46. Colleen, I havent made this recipe, but I have replaced butter and other oils with coconut oil with much success. I baked some whole wheat blueberry muffins made with coconut oil for fathers day and they were fabulous.

  47. Want to try these – but with coconut oil instead of butter – anyone try this? I am not opposed to butter, but I am on a coconut oil kick! Thanks :)

    1. Assistant to 100 Days (Amy)

      Hi there. Not sure what might have gone wrong. They should not have been mushy but fluffy. Could you have measured a liquid wrong? Maybe go a bit longer on cooking time. ~Amy

  48. Do you ever work out the nutritional info for your delicious recipes? These look delicious, but I am on a pretty strict calorie count and don’t want to blow out my daily allowance on one muffin.

    Thanks!!

    1. I am at my daughters with no electric beaters so I mixed them by hand. I was worried because the butter didn’t seem to cream well or mix smoothly with the other wet ingredients but they were wonderful!! I just made a second batch :)

  49. Can I use Lactaid (whole) for the milk in this recipe? My daughter is lactose intolerant. She can handle little so with the butter I was hoping I could use her Lactaid. Thanks.

  50. 5 stars
    I just made these this weekend, and my kids (12,9,5, and 3) all fought over who would get to eat the last one. Even my 12 year old who claimed he “doesn’t like whole-wheat” ate 3 of them. I will be making a double batch next time, probably tomorrow!

  51. 5 stars
    These were fabulous! Didn’t have raspberries so used blueberries instead and swapped honey for the maple syrup. Yum!

  52. 5 stars
    Another HUGE hit in my house. I made a double batch, half with and half without the frozen fruit. My husband and son both LOVED them. Added the juice of a lemon just to give them an extra lemony taste and they were just right for us. I think my family are falling in love with these muffin recipes :D

    1. Assistant to 100 Days (Amy)

      Hi Erin. You can but you will find that the raspberries and will change the color of your muffin. :)

  53. 5 stars
    Yum!
    We didn’t have frozen raspberries, so I used blueberries. Otherwise followed the recipe exactly and they came out so yummy!

  54. 5 stars
    I’ve been meaning to make these for awhile and finally did last night. Wow…best muffin I’ve ever eaten, no joke! My husband loved them too. I made no changes to the recipe and it came out perfectly! Will be making these over and over again. :)

  55. 5 stars
    I made these with quiona flour (Homemade in food processor) 1/2 whole wheat flour and blue berries instead. Great muffins!

  56. 5 stars
    Made these yesterday with Blackberries (since the grocery store didn’t have any raspberries) and they were a big hit! Very moist and delicious!

  57. 5 stars
    Just made these muffins with my son, they are so delicious. It will be a toss up which is my favourite now…carrot or these!!! This is my first comment on your blog, I have been following your site for a few months now and I love it!