These Lemon Raspberry Muffins are so vibrant and tart! A lovely way to start your morning along with a cup of coffee or tea. Summer raspberries are delicate with a sweet-sour flavor. Perfect in these muffins which are gluten free and vegetarian friendly.
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Breakfast, Brunch
Cuisine: American
Keyword: best breakfast muffins, lemon muffins recipe, raspberry muffin recipe
Servings: 12muffins
Equipment
Large Bowl
12 cup muffin tin
Muffin liners
Baking Spray
Ingredients
1lemonzested and juiced (zest first then juice)
½cupsugar
1cupbuttermilk
⅓cupcoconut oilmelted
1large egg
1teaspoonvanilla extract
2cupsgluten free all purpose flour
2teaspoonsbaking powder
1teaspoonbaking soda
¼teaspoonsalt
1 ½cupsfresh or frozennot thawed raspberries
1tablespoonturbinado sugarsprinkle on top of each muffin (optional)
Instructions
Preheat oven to 400 degrees F.
Line and Coat muffin tin with baking spray.
Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar.
Add buttermilk, oil, egg,1 tablespoon of lemon juice and vanilla into a bowl.
Pour buttermilk mix into food processor and run until blended. DO NOT OVER MIX Combine flour, baking powder, baking soda and salt in a large bowl.
Add the buttermilk mixture and fold until almost blended.
Gently fold in raspberries using a rubber spatula.
Divide the batter evenly among the muffin cups. Bake until the edges and tops are golden, 20 to 25 minutes.
Sprinkle turbinado sugar on top of each muffin (optional).
Let cool in the pan for 5 minutes before turning out onto a wire rack.
Notes
Store any uneaten muffins covered in the fridge. Food Processor