Lemon Raspberry Muffins Recipe

These lemon raspberry muffins are a great grab and go breakfast. Make a batch on the weekend, wrap them individually and you have quick breakfast muffins or snacks for the week.

Ingredients

  • 1 Tbsp lemon zest
  • 1/2 cup granulated sugar
  • 1 cup nonfat buttermilk
  • 1/3 cup canola oil
  • 2 egg whites
  • 1 tsp vanilla extract
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 cups fresh raspberries

Directions

  1. Preheat oven to 400°. Line a 12-cup muffin tin with cupcake liners.In a food processor, combine lemon zest and sugar and pulse until the zest is finely chopped.
  2. Add buttermilk, oil, egg whites and vanilla and pulse until blended.
  3. In a large bowl, combine flours, baking powder, baking soda and salt. Add the buttermilk mixture and stir until just combined.
  4. Gently fold in raspberries.
  5. Divide the batter among the muffin cups. Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition Facts

Serving Size

Amount Per Serving

Calories
176
% Daily Value*
  • Total Fat
    6g
    9%
  • Saturated Fat
    0
    0%
  • Cholesterol
    0
    0%
  • Sodium
    349mg
    15%
  • Total Carbohydrate
    27g
    9%
  • Dietary Fiber
    3g
    12%
  • Sugars
  • Protein
    4g
    8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calories needs.