Raspberry Lemon Muffins
Healthy and delicious raspberry lemon muffins are made with less refined sugar! A refreshing and light breakfast the whole family will enjoy!
- Prep Time: 5
- Cook Time: 45
- Total Time: 50 minutes
- Yield: 12 1x
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
1 3/4 cup whole wheat flour
1 teaspoon baking soda
1/3 cup granulated sugar
1 large egg
2/3 cup low fat milk
1/3 cup sour cream
2 teaspoons pure vanilla extract
1/2 cup vegetable oil (such as olive oil or coconut oil)
Zest of lemon
1 tablespoon lemon juice (from lemon used)
1 1/2 cups raspberries, thawed if frozen
Instructions
Preheat oven to 375 degrees Farenheit. 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 3/4 full. Bake for 18-20 minutes or until a knife or toothpick inserted in the middle of a muffin comes back clean.
Notes
These muffins are delicious stored in an airtight container in the refrigerator for up to three days or frozen in a sealed ziplock bag for a few months.
Not a fan of raspberries? Try these muffins with strawberries or blueberries!
Find it online: https://onehungrybunny.com/delicious-lemon-raspberry-muffins/
