Lemonberry Muffins

READY IN: 30mins
Recipe by s. anne

(From Vegetarian Times, May 2008). "Haley Fredrickson has been a vegetarian for 16 years, and she concocted this recipe to create a healthful treat free of refined sugars and white flour."

Top Review by Upsidedown Again

I was very happy to find a healthy muffin recipe that didn't have a long list of special ingredients that I don't know how to substitute. However, after mixing these up, I realized that the amount of flour is off. I added another cup and mixed again, then had to mix them a third time when I realized I forgot the oil. Needless to say, they were quite heavy but the flavor was nice. I will be trying these again with the full amount of flour, not to mention the oil. I'm hoping they turn out, because I sure would like a good, simple. healthy muffin recipe.

Ingredients Nutrition


  1. Preheat oven to 375°F.
  2. In large bowl, whisk together flour, baking soda, baking powder, and sea salt. In small bowl, whisk together soymilk, brown rice syrup, oil, and lemon flavoring.
  3. Add wet ingredients to dry ingredients, mix well by hand.
  4. Gently fold in raspberries. Fill the cups of 12-cup muffin tin two-thirds full.
  5. Bake 20 to 25 minutes, or until toothpick inserted in center comes out clean. Let muffins cool on cooling rack so bottoms do not become soggy.

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