Go Back

Lemon Raspberry Muffins

These Lemon Raspberry Muffins are a vibrant and tart muffin. 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 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast, Brunch
Keyword: Gluten Free, Lemon, Muffin, Raspberry, Vegetarian
Servings: 12 muffins


  • Large Bowl
  • 12 cup muffin tin
  • Muffin liners
  • Baking Spray


  • 1 lemon zested and juiced (zest first then juice)
  • ½ cup sugar
  • 1 cup buttermilk
  • cup coconut oil melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cup gluten free all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups fresh or frozen not thawed raspberries
  • 1 tablespoon turbinado sugar sprinkle on top of each muffin (optional)


  • 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.


Store any uneaten muffins covered in the fridge.

Food Processor