Raspberry Lemon Muffins



Oh you guys, how nice is it to wake up to warm muffins just coming out of the oven? It’s sooooo nice, right??!? I love having fresh muffins during the week for a treat with my tea or coffee. The nice thing about these muffins is how quickly you can whip a batch and surprise everyone in the morning with them, especially if you are having house guests. They literally take 10 minutes to put together and the rest of the time is done in the oven. Also if you aren’t a huge fan of raspberries you can substitute it for any other berry you like and just follow the rest of the recipe. These muffins are so delicious and moist! It’s almost like eating cake, for breakfast. You’re welcome.
Makes 12-14 muffins
  • 2 1/4 cups all-purpose or whole wheat flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup sugar
  • 1/2 cup lemon zest
  • 1/2 cup vegetable oil
  • 1 cup light sour cream
  • 2 large brown eggs
  • 1 tsp pure vanilla extract
  • 1 tbsp lemon juice
  • 1½ cups fresh raspberries


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