Lemon-Raspberry Muffins

A healthy muffin that is great to serve for breakfast or as a snack in the afternoon.  This recipe makes 1 dozen muffins.


  • 1 lemon
  • ½ cup sugar
  • 1 cup nonfat buttermilk
  • 1/3 cup canola oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup white whole-wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1-1/2 cups frozen raspberries (do not thaw)

Preheat oven to 400°.  Line a 12 cup muffin pan with paper liners.
Use a vegetable peeler to remove the zest from the lemon in long strips.  Combine the zest and sugar in a food processor and pulse until the zest if very finely chopped into the sugar.  Add the buttermilk, oil, egg and vanilla and pulse until blended.  Set aside.
Combine the whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl.  Add the buttermilk and fold until almost blended.  Gently fold in the raspberries.  Divide the batter among the muffin cups.  I use an ice cream scoop.
Bake the muffins until the edges and tops are golden, 20-25 minutes.  Let cool in the pan for 5 minutes before removing and serving.

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Lynn's Recipes: May 2012

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