If your behavior around your refrigerator in the summer is anything like mine—open fridge door, grab handful of fresh berries, shove berries in face, repeat—I know it’s a lot to ask you to resist devouring a single carton of ruby gems to bake Raspberry Muffins. I promise you, your raspberry self control will be rewarded!
These moist, healthy Raspberry Muffins are kissed with lemon and one of the most worthy uses of precious summer raspberries I’ve tasted to date.
Like nearly all of the healthy muffin recipes you’ll find on my site, these Raspberry Muffins are whole grain, naturally sweetened, and employ a few sneaky tricks to make them super moist without the need for excess fat.
Oh, and one other Very Important Raspberry Muffin Note: they are SCRUMPTIOUS!
You’ll find delicate, sweet berries in every bite, a soft-springy crumb, and a refreshing touch of citrus.
I am unabashed in my muffin lovin,’ for so many reasons. Muffins are quick and easy to stir together, simple to customize to different flavors, and when you make them from scratch, can be healthy AND tasty.
Eating a muffin for breakfast always makes me feel special. Even though I know firsthand how simple these lemon raspberry muffins are to make, every morning that I sat down with one (warmed up and smeared lightly with nut butter, thank you very much) I felt like a queen.
While I’ve played around with adding a variety of different fruits (and even veggies!) to my muffins—Healthy Blueberry Muffins, Banana Oatmeal Muffins, Chocolate Zucchini Muffins (with avocado), Vegan Pumpkin Muffins, Healthy Zucchini Muffins….I’ll spare you more, but the list does go on—this was my first foray with raspberries.
I’m in love!
Raspberries are more delicate than other fruits, so they will break up in the batter somewhat as you fold them in, but the way I see it, that just means more bits of raspberry in each bite.
For an extra nutritional boost, I added flaxseed meal to the raspberry muffin batter. You won’t taste it, but you’ll love taking an extra bite knowing that you’re enjoying its omega-3 benefits.
I also took inspiration from recipes for sour cream raspberry muffins but swapped Greek yogurt instead.
If you do accidentally eat all of your fresh raspberries (a very real summer possibility), these raspberry muffins can also be made using frozen raspberries. I have all the notes you need in the recipe below.
Recommended Tools to Make Healthy Raspberry Muffins
- Muffin scoop (also works fabulously for cookie dough)
- Muffin pans: I like this one with the easy-carry lid; this brand is also fantastic.
- 2 cups white whole wheat flour
- 1/4 cup ground flaxseed meal
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/4 cup unsalted butter — at room temperature
- 1/3 cup honey or pure maple syrup
- 2 large eggs — at room temperature
- 1/2 cup nonfat plain Greek yogurt — at room temperature
- 2 teaspoons pure vanilla extract
- Zest of 2 small lemons — about 1 1/2 teaspoons
- 1/4 cup lemon juice — from the same 2 small lemons
- 1 1/2 cups raspberries — fresh or frozen (about 1 1/2 6-ounce containers); if using frozen, do not thaw first
- 3 tablespoons turbinado — sugar in the raw sugar, for topping (optional)
Preheat the oven to 375 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray or line with paper liners.
In a medium bowl, whisk together the white whole wheat flour, flaxseed, baking powder, baking soda, and salt.
In a large separate bowl, beat the butter and honey until creamy and combined. Scrape the bottom and sides of the bowl, then add the eggs one at a time, beating well after each addition. Add the Greek yogurt, vanilla, lemon zest, and lemon juice. The batter may look curdled.
Add the dry ingredients to the wet ingredients. By hand with a wooden spatula or spoon, stir in the dry ingredients, just until the flour disappears. The batter will be very thick. Very gently fold in the raspberries.
Scoop the batter into the prepared muffin cups, using a heaping 1/4 cup for each (I love a big scoop like this one). For a maximum crunchy top, sprinkle each muffin with a full teaspoon of turbinado sugar (trust me!) or omit for a less-sweet muffin.
Bake the muffins for 20 to 24 minutes, until a toothpick inserted in the center comes out clean. Remove the from the oven and place on a wire rack to cool in the pan for 5 minutes. After 5 minutes, remove the muffins from the pan and transfer to the wire rack to cool completely (do not leave the muffins in the pan, as they will steam and become tough). Enjoy!
Nutrition InformationAmount per serving (1 muffin) — Calories: 172, Fat: 6g, Saturated Fat: 3g, Cholesterol: 42mg, Sodium: 126mg, Carbohydrates: 23g, Fiber: 5g, Sugar: 9g, Protein: 6g
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