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!
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.
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.
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.
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.
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.
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:
Raspberry Lemon Muffins
- 2 cups unbleached all-purpose flour
- ¾ tsp baking soda
- 1½ tsp cream of tartar
Wet Mix (Note 1)
- 2 eggs
- ⅓ 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
- 2 cups raspberries (fresh or frozen)
- 2 tbsp poppy seeds (optional)
- Preheat the oven at 350°F (175°C).
- Sift and combine the dry mix ingredients in a first bowl.¾ tsp baking soda, 1½ tsp cream of tartar
- Combine all the wet mix ingredients together in a second bowl.2 eggs, ⅓ cup granulated white sugar
- Gradually stir the dry mix in the wet mix.
- Delicately stir in the raspberries.
- In a muffin pan, spoon ¼ cup + 1 tbsp. of batter per muffin.
- Sprinkle the poppy seeds on each muffin. (Optional)
- Bake for approximately 30 minutes or until a toothpick comes out clean.
- Let it cool in the muffin pan for at least 15 minutes before removing.
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.