Raspberry Muffins
I have some lemon-kissed Raspberry Muffins love for you! These dome-topped, berry-studded, ultra-fluffy muffins are sweet, whole wheat, and worthy of that pricey, precious carton of ruby red raspberries you’ve been coveting.
Whether you need a pink-studded Valentine’s treat, a healthy breakfast or snack you can take on the go, or a kid-approved baking project, these moist, healthy Raspberry Muffins are a bright berry burst of sunshine you’ll love waking up to every morning they grace your kitchen.
Which, if your house shares our warm sentiments towards Raspberry Muffins, will turn out to be fewer mornings than you please. Might I suggest a double batch?
About This Healthy Raspberry Muffins Recipe
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.
- For an extra nutritional boost, I added flaxseed meal to the raspberry muffin batter instead of an egg. 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.
You’ll find delicate, sweet berries in every bite, a soft-springy crumb, and a refreshing, perky touch of lemon.
Eating a homemade, healthy muffin for breakfast always makes me feel special. Even though I know firsthand how easy 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), and Vegan Pumpkin Muffins—this was my first foray with raspberries.
Cupid must be doing his job, because I am smitten!
Raspberries are more delicate than other fruits, so they will break apart in the batter somewhat as you gently stir them in; the way I see it, that just means more bits of raspberry in each bite.
Raspberry Muffins–Recipe Adaptations
- For Vegan Lemon Raspberry Muffins: I haven’t tried this yet, but I think you could safely swap flax eggs for the regular eggs, coconut oil for the butter, and a non-dairy, coconut-based yogurt for the Greek yogurt.
- For Raspberry Streusel Muffins: Make the recipe as directed, omitting the turbinado sugar sprinkled on top. Instead, top the muffins with the streusel recipe called for in these Healthy Oatmeal Muffins.
- For Healthy Raspberry Zucchini Muffins: Start with this recipe for Healthy Zucchini Muffins, swapping raspberries for the chocolate chips. You can also add lemon zest if you like.
Using Frozen Raspberries to Make Muffins
- In the summer, these muffins are sublime with peak-season fresh raspberries. You can spring for fresh at other times of year if you like, but it’s not 100% necessary because…
- At every other time of year, these Raspberry Muffins are fabulous with frozen raspberries too! I have added notes for how to use frozen berries to make muffins 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)
Raspberry Muffins
Ingredients
- 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)
Instructions
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Preheat the oven to 375 degrees F. Lightly coat a standard 12-cup muffin tin with nonstick spray or line with paper liners.
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In a medium bowl, whisk together the white whole wheat flour, flaxseed, baking powder, baking soda, and salt.
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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.
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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.
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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.
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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 Information
Amount per serving (1 muffin) — Calories: 172, Fat: 6g, Saturated Fat: 3g, Cholesterol: 42mg, Sodium: 126mg, Carbohydrates: 23g, Fiber: 5g, Sugar: 9g, Protein: 6gDid you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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About Erin Clarke
I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…
Erin, these sound wonderful! My husband can’t have flaxseed so what would be a suitable substitute? I make muffins all the time and follow your advice about their storage – paper towel lined container and a piece on top. Keeps the “soggys” away…not a very technical term but it does get the point across, huh?
Thanks.
Chris, I’d actually recommend making these healthy blueberry muffins, but add raspberries instead of the blueberries, plus a teaspoon or two of lemon zest: https://www.wellplated.com/healthy-blueberry-muffins/. That way the recipe will come out perfectly! Removing the flax, unfortunately, I don’t think will work super well, as it behaves uniquely. I’m so happy the storage tips have been helpful too!
Can the flour be substituted to make it gluten-free? I’d love to make this!
Courtney, you can use a GF 1:1 all purpose flour substitute. Bob’s Red Mill makes a great one!
I’m definitely a eat-fruit-by-the-handful kind of person too! Usually just reaching in and grabbing some before dinner while I cook. But I will definitely be trying these out. I love the use of flaxseed meal!
Totally did the same thing myself tonight Danielle!! I hope you enjoy the recipe, thank you!
Such a yummy way to devour summer berries!
Can I substitute agave for the honey/maple syrup? I just found your blog the other day, I’ve already made a couple of the recipes, and they are wonderful. Thank you!
SO HAPPY you are loving the recipes sor far Aislinn! And yes, you can use the same amount of light agave nectar. I hope you love them!
These are the best! Made them for a friend, whose favorite summer fruit is the raspberry. She ate one in the car on the way home, unable to resist them, then finished the rest without sharing. (Half a batch). Thanks for this excellent way to make muffins super delish!
Marnie, I am so so sooo happy to hear this, thank you for sharing this wonderful review!
Given my husband has Celiac, I converted these to GF. I had accidentally bought the incorrect GF all purpose flour by Bob’s Red Mill that requires the addition of xantham gum. So the texture of our muffins is certainly different, but it is an amazing recipe! I love that they’re not overly sweet and can be eaten as is or sprinkled with sugar, drizzled with nut butter, or broken up over a bowl of Greek yogurt. I definitely recommend them!
Kori YAY!!! Thanks so much for trying the recipe and taking time to leave this fabulous review and your tweaks too! I’m glad they still worked out :)
This looks so good, Can I substitute coconut oil for the butter?
Thanks!
Hi Mehwish, you could substitute coconut oil, but the muffins may be a little more dense, and they won’t have the same buttery taste. (If you want to try to keep the buttery taste, I’d recommend using a vegan butter substitute.) I hope you enjoy the muffins!
Dying to try this recipe – can i substitute blueberries instead? If so, frozen or fresh and would it be the same amount? Thank you so much!
Hi Amy, sure, you could try subbing blueberries! I would use the same amount, and fresh or frozen is fine.
Would it be okay to leave out the lemon zest and the lemon juice? Or do you need the lemon juice for moisture?
Hi A, I haven’t made the muffins without, but they will have a different flavor. You could give it a try, but I would recommend subbing another liquid for the 1/4 cup lemon juice.
Can I use egg substitute for muffins and if yes, what substitute would you use?
Hi Gavi! I haven’t tried this yet, but I think you could safely swap flax eggs for the regular eggs. I hope you enjoy the muffins!
We made the raspberry muffins two nights ago and they were delicious. I can’t wait to catch up with all your ‘Recipe’!!
Ajay, so so happy to hear it! Thanks for sharing this lovely review!
I bet these muffins are addictive! I have never tried flaxseed meal in baking but will try! Thanks for the recipe.
It’s such a yummy addition Julia (and is good for you too). Hope you love them!
These sound so delicious. I love making different kinds of muffins. Being able to use frozen raspberries is nice when fresh are not in season.
Muffins are the best Peggy! I hope you enjoy these!
Erin, you precisely expressed how I covet that expensive jewel of the raspberry! My husband laughs at how much I will spend for them and the amount of flaxseed meal that I use. These muffins are amazing, thank you for the recipe.
Ava, they are PRECIOUS. I’m glad you understand, and I’m even more glad you loved the muffins!!