Raspberry Lemon Muffins

Here is my recipe for fresh raspberry lemon muffins. It really is a simple recipe that tastes like fresh lemon and raspberries. This is my go-to recipe when I want to make a fruity pastry that tastes like summer!

Closeup on freshly made lemon raspberry muffins on a bamboo board with lemons in the background.
Delicious and fresh raspberry lemon muffins.

Renal nutrition

Low sodium

This recipe is low in sodium. – This raspberry lemon muffin recipe is low in sodium with only 94 mg of sodium per serving. The main source of sodium is baking soda, but there isn’t too much of it and it is needed as a leavening agent.

Source of fiber

This recipe is a source of fiber. – These kidney friendly raspberry lemon muffins are a source of fiber because they provide at least 2g of fiber per serving.

Low in sugar

This recipe is low in sugar. – One serving contains less than 8g of sugar, so this muffin recipe is considered suitable for diabetics.

Nutrition facts and claims

Here are the nutritional values and claims of this recipe.

Nutrition Facts
Raspberry Lemon Muffins
Serving Size
 
1 Muffin
Amount per Serving
Calories
209
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
27
mg
9
%
Sodium
 
94
mg
4
%
Potassium
 
142
mg
4
%
Carbohydrates
 
25
g
Fiber
 
2
g
8
%
Sugar
 
7
g
8
%
Protein
 
4
g
Vitamin C
 
8
mg
10
%
Calcium
 
47
mg
5
%
Iron
 
1
mg
6
%
Phosphorus
 
56
mg
6
%
*5% or less is a little, 15% or more is a lot

For informational purposes only.

How to make raspberry lemon muffins

Like any usual muffin recipes, you will simply need to make a dry mix, a wet mix and combine both to make the batter. Then, you will have to add the additional ingredients, scoop it in a muffin pan and bake.

The only particularity of this recipe is the use of baking soda and cream of tartar instead of baking powder. I use this blend to get a low phosphorus leavening agent.

Tips to make great raspberry and lemon muffins

Use frozen fruits last

Frozen fruits, such as frozen raspberries, are perfect for making this recipe. However, as soon as they start to melt, they tint the color of the batter, and trust me, it always starts to melt too soon.

The best way to avoid making pink muffins is to gently toss in the frozen raspberries right before placing the batter in the muffin pan. So keep them in the freezer until you need them.

Mixing raspberries in the lemon raspberry batter without coloring it in a stainless mixing bowl.
Combining the raspberries without coloring the batter.

Use a silicone mold

Any muffin pan can do the trick, but silicone muffin molds don’t require the addition of paper baking cups. This means less waste, cheaper in the long run and no risk of burning paper baking cups or having pieces of paper stuck to the muffins.

A close up on many variations of lemon raspberry muffins baking in the oven in a red silicon mold.
Delicious lemon raspberry muffin baking in the oven.

But if you already have muffin pans you like but that require paper baking cups, you can also use silicone baking cups instead.

Tasty variations for raspberry lemon muffins

Like almost all my recipes, I like to offer many variations to encourage everyone to experiment and adapt them to their taste.

Blueberry, mixed berries, black Berries

This lemon raspberry muffin recipe can be used as a base recipe for any lemon and “X” muffins you want to make. For example, you can replace raspberries with blueberries, blackberries, or any other small berry (or berry mix) that can be paired with lemon.

Toppings

For these raspberry lemon muffins, I found the poppy seeds to be a great addition. However, you can use any other ingredients or nothing at all. It’s up to your personal taste and own nutritional needs.

For example, you can add sliced almonds, pumpkin seeds or sunflower seeds. They will slowly roast on top of your muffins and add a different touch and style to it.

Three variations of toppings for the kidney friendly lemon raspberry muffin recipe (Nature, poppy seeds, sliced almonds).
Nature, poppy seeds and sliced almonds topping variations

Conservation of raspberry lemon muffins

These muffins can be stored at room temperature in an airtight container for up to 2 to 3 days. If stored in the refrigerator, they will keep for 3 to 4 days. Personally, I prefer to keep them at room temperature so they keep a better texture.

You can also freeze them for up to 1 to 2 months. Simply let them cool first, freeze them on a baking sheet without touching each other, and store them individually in an airtight freezer bag or individually in plastic wrap.

More fruity desserts!

If you like fruity and kidney friendly dessert recipes, take a look at these ones:

Cranberry and Apple Crumble

Blueberry and Maple pudding

The Smoothest Pear Puree

Delicious and fresh raspberry and lemon muffin featured on a bamboo board.

Raspberry Lemon Muffins

A fresh and tasty muffin recipe perfect for a little summer sweetness. With the punch of fresh squeezed lemon juice and the delicacy of raspberries, they will please every adept of fruity flavoured pastries.
5 from 2 votes
PREP TIME15 mins
COOK TIME25 mins
TOTAL TIME40 mins
SERVINGS12 Muffins
KIDNEY NUTRITIONLow protein | Low sodium | Low sugar | Source of fiber | Vegetarian
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INGREDIENTS

Dry Mix

  • 2 cups unbleached all-purpose flour
  • ¾ tsp baking soda
  • tsp cream of tartar

Wet Mix (Note 1)

  • 2 eggs
  • cup granulated white sugar
  • ½ cup vegetable oil
  • ½ cup unsweetened almond drink
  • ¼ cup lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

Additional Ingredient

  • 2 cups raspberries (fresh or frozen)

Topping

  • 2 tbsp poppy seeds (optional)

INSTRUCTIONS

  • Preheat the oven at 350°F (175°C).
    Préchauffer le four.
  • Sift and combine the dry mix ingredients in a first bowl.
    ¾ tsp baking soda, 1½ tsp cream of tartar
    Mélange sec tamisé pour muffins à la framboise et au citron dans un bol à mélanger en acier inoxydable.
  • Combine all the wet mix ingredients together in a second bowl.
    2 eggs, ⅓ cup granulated white sugar
    Mélange humide citron framboise dans un bol à mélanger en acier inoxydable.
  • Gradually stir the dry mix in the wet mix.
    Mélanger le mélange humide et sec dans un bol à mélanger en acier inoxydable pour faire une savoureuse pâte à muffins au citron et aux framboises.
  • Delicately stir in the raspberries.
    Mélanger les framboises dans la pâte au citron et aux framboises dans un bol à mélanger en acier inoxydable.
  • In a muffin pan, spoon ¼ cup + 1 tbsp. of batter per muffin.
    Verser la pâte citron-framboise dans un moule en silicone rouge.
  • Sprinkle the poppy seeds on each muffin. (Optional)
    Ajouter des graines de pavot sur le dessus de la pâte à muffins citron framboise dans un moule en silicone rouge.
  • Bake for approximately 30 minutes or until a toothpick comes out clean.
    De nombreuses variantes de muffin citron framboise dans le four dans un moule à muffins en silicone rouge.
  • Let it cool in the muffin pan for at least 15 minutes before removing.
    Délicieux muffin aux framboises et au citron santé pour les reins présenté sur une planche de bambou avec des citrons en arrière-plan.

NOTES

Note 1 – Almond drink without phosphorus additives
Pay close attention to the ingredient list of your almond drink to make sure it does not contain phosphorus additives.

NUTRITION FACTS

Nutrition Facts
Raspberry Lemon Muffins
Serving Size
 
1 Muffin
Amount per Serving
Calories
209
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
8
g
50
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
27
mg
9
%
Sodium
 
94
mg
4
%
Potassium
 
142
mg
4
%
Carbohydrates
 
25
g
Fiber
 
2
g
8
%
Sugar
 
7
g
8
%
Protein
 
4
g
Vitamin C
 
8
mg
10
%
Calcium
 
47
mg
5
%
Iron
 
1
mg
6
%
Phosphorus
 
56
mg
6
%
*5% or less is a little, 15% or more is a lot

For informational purposes only. Nutrition data is primarily calculated from the USDA National Database. Values may vary from accuracy of measurements, brands, nutritional data and more. All measurements are metric (1 cup = 250ml). Readers are encouraged to make their own calculations.

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