Make Ahead Monday: Raspberry-Lemon Muffins

Raspberry Lemon Muffins

While loving all the make-ahead bowls that have been devoured on Mondays lately, I started to miss baking!  It can feel like Fall is the time to really dive into the baked goods, and for obvious reasons. Still I love a muffin (on Monday and for the rest of the week) and really who among us doesn’t?  I wanted to make a version suited for spring, but being that we’re between growing seasons – unless I was going to make Asparagus Muffins – the solution came via frozen berries.  And that’s okay – they’re actually great for baking, plus freshly picked berries usually work best unadulterated.

To increase the punch of these muffins while keeping the sugar low, I added lemon zest.  I’d recommend them with almond butter or Greek yogurt and if you like, a little honey.   Place any toppings in a container the night before and you’ll be good to go!

Time: 40 minutes

Hands-On Time: 15 minutes

Kitchen Equipment: Two mixing bowls, whisk, rubber spatula, large stirring spoon, measuring cups and spoons, muffin tin.

Servings: 12 muffins

Raspberry Lemon Muffins


– 1 Cup Whole Wheat Flour

– 1 Cup All Purpose Flour

– 1 & 1/2 Tsp Baking Powder

– 1 & 1/2 Tsp Baking Soda

– 1/2 Tsp Salt

– Zest from One Lemon

– 2 Cups Frozen Raspberries

– 1 Cup Non-Fat or Low-Fat Kiefer (the Probiotic Yogurt Drink found in the yogurt section)

– 1/4 Cup Unsweetened Applesauce

– 1/3 Cup Coconut Oil, melted & cooled

– 1/3 Cup Maple Sugar

– 2 Eggs or Flax Eggs

– 1 Tsp Vanilla Extract

Topping: 1/4 Cup Slivered Almonds


– In a large mixing bowl, add the flours through the lemon zest and whisk throughly to incorporate.

– Add the raspberries, still frozen, and stir gently until mixed throughout.

– In a separate bowl, combine the Kiefer through the vanilla extract.

– Pour and then using a rubber spatula scrape the mixed wet ingredients into the dry bowl, and stir until just incorporated.

Note: So far, I have not found a way to make berry muffins without the color of the berries permeating throughout the batter.  The tip of dusting the berries with flour before adding is often encountered, however I have yet to see it work.  That said, I have found that even though the batter becomes berry colored, usually the muffins themselves are not the same candy-hue.  Here’s the batter for this recipe, looking like a whipped confection:

Raspberry Lemon Muffin Batter

The bleeding of the berry color is not worrisome for two reasons – one, if the muffins are a little pink (or blue), it’s okay, they still look natural.  And two, again they never seem as discolored once they’re baked.

– Spoon the batter into a prepared muffin tin (as always I use Spectrum brand Coconut Oil Spray) and bake at 325 Degrees F for 25-30 minutes.

– Test for doneness at the 25 minute mark, baking a few more minutes if necessary, then allow to cool for 20 minutes before diving in.

Have a great week!!!

Raspberry Lemon Muffins

3 thoughts on “Make Ahead Monday: Raspberry-Lemon Muffins

  1. I look forward to making these! Like the addition of lemon zest. Remind me of “cherry blossom” muffins 🙂 happy spring!


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