Raspberry Muffins – A summertime treat filled to the brim with sweet raspberries, a hint of lemon, and nourishing whole grains.
It’s been one of those days. I have a raspberry muffin recipe to share today and the words just won’t come. I’ve tried about a dozen different openers, all to no avail. They didn’t work. It felt choppy and forced. I should have told about the raspberries in my fridge threatening to go bad if I didn’t use them soon, or about how healthy raspberries are – filled with fiber and vitamin C, or how they add a beautiful red color and sweet, yet tangy, flavor to the muffin.
Of course, I could have mentioned how I switched out some of the all-purpose flour for white whole wheat flour, oatmeal, and flax-seed meal – all in an effort to make a tasty and healthier muffin. But the words wouldn’t flow.
Perhaps I should have mentioned that my kids like these raspberry muffins. That says a lot when you consider I have four kids (three teens and one tween), two of which are on the picky side. It’s not easy finding something they will all eat. But these muffins are a summertime treat filled to the brim with sweet raspberries, a hint of lemon, and nourishing whole grains. They’re delicious!
Whatever the case or cause, I simply have writer’s block today. Here it is, a recipe for raspberry muffins: – adapted from a recipe at Julia’s Album. Make them tonight and have them for breakfast tomorrow. . . if you can wait that long. Enjoy!
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Raspberry Muffins
Ingredients
- 2 c. fresh raspberries
- 1 c. all-purpose flour
- 2 Tbsp. all-purpose flour to toss with the raspberries
- 1 c. white whole wheat flour
- 1/2 c. oatmeal
- 2 Tbsp. flax-seed meal
- 3/4 c. sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 2 eggs
- 1/2 c. canola oil
- 1 1/2 tsp. fresh lemon zest
- 2/3 c. non-fat Greek yogurt
- 6 Tbsp. skim milk
- 2 tsp. turbinado sugar
Instructions
- Preheat oven to 400 degrees F.
- Wash raspberries and let drain in a colander while you prepare the muffin batter.
- Combine 1 c. all-purpose flour, white whole wheat flour, oatmeal, flax-seed meal, sugar, salt, baking powder, and salt in a large mixing bowl. Stir to distribute ingredients evenly.
- In a separate bowl whisk together the eggs, oil, lemon zest, yogurt, and milk.
- Make a well in the center of the dry ingredients and pour the liquid mixture into the dry. Stir till dry ingredients are all moistened. Batter will be thick, but that’s okay.
- Toss raspberries with 2 Tbsp. flour and then gently fold into the batter.
- Fill muffin cups about 3/4 full. Top each muffin with a sprinkling of turbinado sugar. Bake at 400 degrees for 18-20 minutes.
- Remove from oven and cool on a wire rack. Makes 17-18 muffins.
Yum! Now I will have adapt it once again to make it gluten free. ;). Just bought raspberries. A trick to keep the berries a little longer is to rinse them in a little vinegar water when you bring them home from the store.
I’ll let ya know if I am successful in making gluten free or not. I’m once again salivating Marie. ????
Sherry, please do let me know if you come up with a gluten free version. And thanks for the tip on how to keep berries longer. I’ll be needing that with raspberry season coming up shortly. 🙂
Oh, I just love it that there are so many wonderful berry recipes right now and raspberry and lemon are just the best combination ever! Love this recipe, Marie, and the pics are fabulous. Will you please FedEx me some ASAP???
Thanks, Robyn. I’ll have to make another batch just for mailing. 😉 Have a great day!
These look wonderful! Love that you made them healthier – I need to try this too!
Aww, thanks Julia. Yours is a great recipe just as it is! Thanks for stopping. 🙂
Your Raspberry Muffins look fantastic! Hope you have a great week and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
It’s hard sometimes to get the right description for a recipe together (I’m so glad it’s not just me who struggles sometimes! Thank you for sharing these scrumptious raspberry muffins, as well as the mental process for this post, it was a fabulous read 🙂 Have pinned and shared the recipe!
Glad you enjoyed it. I’m going to remember the word scrumptious too – I haven’t used that one in a long time. 🙂 And thank you so much for sharing!
Hello Marie!
These muffins turned out gorgeously. My only concern with the turnout is that they stuck very much to the muffin wrapper. I did make some changes: I reduced the amount of sugar, used regular yogurt instead of greek, and added blueberries and nuts along with the raspberries. I don’t know if any of these changes would have resulted in this problem, or if you know what might fix it?
Hi Ian – So glad you enjoyed the muffins! As for them sticking, that happens to me sometimes too. It could be due to a couple of things. Sometimes muffins with berries will stick because of the sugars in the berries. Also, lower fat muffins tend to stick more than higher fat ones. It could be combination as you added more berries and used regular yogurt. Things to try: 1. Let the muffins cool a few minutes before removing them from the liners. That way the crumb of the muffin has more time to set and will be less likely to stick. 2. Try using foil liners instead of paper and spray them lightly with non-stick pan spray. Hope that helps! Let me know if either of those works for you!
How many calories in one muffin? Thank you.
Hello and thanks for visiting! The calorie content of one muffin is about 175 calories. Hope that helps!
Please tell me if I can safely use frozen raspberries in these muffins without ruining the muffins. Thank you
While I have not tried these with frozen raspberries, I see no reason you couldn’t use frozen ones. Let me know how they turn out!