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The words "Raspberry Muffins" to the left of a photo of a muffin on a white plate
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4 from 1 vote

Raspberry Muffins

These muffins are moist, filled with raspberries and hint of lemon. Delicious!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breads, Breakfast, Snack
Cuisine: American
Keyword: muffins, raspberries
Servings: 18
Calories: 174kcal
Author: Marie


  • 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


  • 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.