Lemonberry Muffins Recipe

Craving a delicious and healthy muffin? These Lemon Raspberry Muffins, adapted from Vegetarian Times (May 2008), are a delightful treat perfect for breakfast or a snack! Created by Haley Fredrickson, a 16-year vegetarian, this recipe uses wholesome ingredients like whole wheat flour and brown rice syrup, eliminating refined sugars and white flour for a guilt-free indulgence. Bursting with fresh raspberries and zesty lemon flavor, these muffins are light, fluffy, and unbelievably satisfying.

Prep Time 15 mins
Cook Time 30 mins
Calories 49.5 kcal
Protein 1g
Rating 0.0 (1 Reviews)
Lemonberry Muffins 19

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemonberry Muffins

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How to Make Lemonberry Muffins

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together 2 cups whole wheat flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon sea salt.
  3. In a separate bowl, whisk together 1 cup soymilk (or other milk alternative), ½ cup brown rice syrup, ¼ cup vegetable oil, and 1 tablespoon lemon extract.
  4. Gently pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in 1 cup fresh raspberries.
  6. Fill each muffin cup about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents soggy bottoms.

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

1g

Fat

1g

Carbs

0g