Lemon Raspberry Muffins
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.
Servings: 12 muffins
Equipment
- Large Bowl
- 12 cup muffin tin
- Muffin liners
- Baking Spray
Ingredients
- 1 lemon zested and juiced (zest first then juice)
- ½ cup sugar
- 1 cup buttermilk
- ⅓ cup coconut oil melted
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups 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)
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