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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.

Course Breakfast, Brunch
Keyword Gluten Free, Lemon, Muffin, Raspberry, Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 muffins


  • 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)


  1. Preheat oven to 400 degrees F.
  2. Line and Coat muffin tin with baking spray.
  3. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar.
  4. Add buttermilk, oil, egg,1 tablespoon of lemon juice and vanilla into a bowl.
  5. 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.
  6. Add the buttermilk mixture and fold until almost blended.
  7. Gently fold in raspberries using a rubber spatula.
  8. Divide the batter evenly among the muffin cups.

Bake until the edges and tops are golden, 20 to 25 minutes.
  9. Sprinkle turbinado sugar on top of each muffin (optional)

  10. Let cool in the pan for 5 minutes before turning out onto a wire rack.

Recipe Notes

Store any uneaten muffins covered in the fridge.

Food Processor