Lemon-Raspberry Muffins - Gluten Free or Regular
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1 lemon
- 1⁄2 cup sugar
- 1 cup nonfat organic buttermilk (see Tip)
- 1⁄3 cup canola oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1 cup whole wheat pastry flour (see Shopping Tip) or 1 cup gluten-free blanched almond flour
- 1 cup all-purpose flour or 1 cup all-purpose gluten-free flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 1⁄2 cups raspberries (fresh or frozen, not thawed)
directions
- Preheat oven to 400°F Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
- Use a vegetable peeler or zester to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
- Combine whole-wheat flour, all-purpose flour (or gluten-free flours), baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
- Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.
-
Tips & Notes:
- MAKE AHEAD TIP: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.
- TIP: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
- SHOPPING TIP: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online from King Arthur Flour, bakerscatalogue.com.
- SHOPPING TIP: Blanched almond flour can be found at www.nutsonline.com.
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Reviews
-
Even though the lemon is very subtle in these, they are really good. Almond extract would be a great addition. I made the gluten free version and used fresh raspberries (a 6 ounce package was 1.5 cups). I am not sure if it is just the gluten free version of this recipe, but they didn't puff up (or didn't stay puffed up), they were flat on top/slightly sunken - I don't think it affected the texture though.
RECIPE SUBMITTED BY
kitty.rock
Orlando, Florida