Raspberry muffins bursting with berries, made with less refined sugar and juicy lemon! The raspberry lemon muffins are a refreshing and light breakfast the whole family will enjoy this raspberry season!

What You'll Need for Raspberry Muffins:

Ingredients:

• Whole wheat flour
• Baking soda
• Granulated sugar
• Egg
• Milk
• Sour cream
• Vanilla extract
• Olive oil or coconut oil
• Lemon
• Raspberries

Equipment:

• Mixing Bowl
• Muffin Pan
• Citrus Squeezer
• Grater or Microplane

How to Make Raspberry Lemon Muffins:

These raspberry muffins are super easy to make! You will need two separate mixing bowls for the dry and wet ingredients. Stir in the raspberries last to keep them from getting too mushy!

Preheat oven to 375 degrees Fahrenheit. Set aside a greased muffin tin (12 count).

In a medium mixing bowl, combine the dry ingredients (flour, baking soda, and sugar). Set aside.

In a large mixing bowl, combine all of the remaining (wet) ingredients except the raspberries.

Fold the dry ingredients (medium bowl) into the large bowl of wet ingredients until almost combined. Then stir in the raspberries to fully combine.

Slowly pour the batter into the muffin tins ¾ full. Bake for 18-20 minutes or until a knife or toothpick inserted in the middle of a muffin comes back clean.

So BERRY Delicious!

I had to do it! Is it me or does it feel more like summer when it's berry season? While I am struggling to grow fresh raspberries with the hot and dry weather here in Colorado, it doesn't mean we can't enjoy the fresh or frozen variety from our local food stores. In fact, frozen fruits are just as good, if not better, than the fresh kind. Thanks to the process of harvesting these gems and freezing them at their peak, they provide you with lots of antioxidants! These fiber-rich frozen produce foods will keep both your stomach and wallet full and happy!

Variations:

These lemon raspberry muffins are healthier than your basic muffin. I cut down on sugar for two reasons. First, I am not into breakfast foods that are too sweet, especially muffins. Second, the fruit content in the recipe naturally sweetened the taste of these muffins (requiring less sugar to use).

If you prefer a gluten-free option, I highly recommend Bob's Redmill 1:1 baking flour (it truly gives the same baking effect of gluten-containing flour).

If you prefer a vegan option for these lemon raspberry muffins, substitute a flax egg for the whole egg using one tablespoon of ground flaxseed and three tablespoons of water (we use Manitoba Milling company for ground flaxseed). In the dairy portion of the recipe, use your favorite non-dairy milk beverage and non-dairy yogurt for the milk and sour cream ingredients.

A lot of clients and followers ask me about refined sugar. In my opinion, sugar is sugar, whether it is granulated white sugar, coconut sugar, maple syrup, or even honey. I personally like to reduce the amount of sweeteners. I am also not opposed to having a little bit of real sugar in my diet to enjoy in my home-baked goods. If you prefer raw coconut sugar, stevia, or honey, please feel free to do so in this recipe! The goal of these lemon raspberry muffins is to be enjoyed, just like all foods we eat!

Raspberry Season

Raspberry season varies by region, but it generally occurs from late spring to early fall! In most areas, the peak season is July and starts from June through August. Picking raspberries during the cooler part of the day is best per Gardening Know How. Raspberries can still be enjoyed all year round, but in season, they give you the juiciest batch!

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