Lemon Raspberry Buttermilk Muffins}Muffin Monday

This weeks’ muffin recipe is one I was testing out for the bridal shower I did this weekend.  The recipe belonged to the mother of the bride and she requested we serve it at the shower.  The combination of lemon and raspberry sounded lovely.


I would consider this muffin recipe a little bit of a spring/summer recipe as it is easier to find fresh raspberries that time of year but lucky for me Costco had fresh raspberries.  I am sure you could make it with frozen but everything is better with fresh – don’t you think.


The recipe calls for a combination of white flour and whole wheat pastry flour.  I always feel healthier when I use wheat flour – don’t you?


In addition to the lemon juice and lemon zest it calls for in the muffin batter I also mixed together about 1/4 cup of sugar and the zest of one lemon and used it to sprinkle over the top of the batter before I baked the muffins.  It gave the muffins a nice sweet, crunchy, lemony top.  You can never have too much lemon at my house.

I loved the lemon/raspberry combination and will definitely be making them again.  They were a perfect additional to the bridal brunch along with the Snickerdoodle Muffins.


Lemon Raspberry Buttermilk Muffins}Muffin Monday


  • 1 lemon
  • 1/2 C sugar
  • 1 C nonfat buttermilk, (see Tip)
  • 1/3 C canola oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 C whole-wheat pastry flour
  • 1 C all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh or frozen (not thawed) raspberries
  • Topping:
  • 1/4 C sugar
  • zest of one lemon


  • Preheat oven to 400°F
  • Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners
  • Zest lemons
  • Combine the zest of one lemon and 1/2 cup of 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
  • Note: The original recipe didn't call for it but for a little extra lemon flavor go ahead and add the juice of the lemon you zested!
  • Combine whole-wheat flour, all-purpose flour, 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
  • Combine 1/4 C sugar and zest of one lemon, mix together well and sprinkle over top of each muffin
  • 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
  • Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk


  1. 1
    Camie says:

    Those do sound lovely! I just printed the Snickerdoodle muffin recipe to make this afternoon and I have your Costa Vida Chicken in the crock pot right now. It’s a home based kind of day I guess. I really like the containers you used as muffin holders. What a classy alternative to what I normally use. Always full of good ideas!

  2. 2
    Sheryl says:

    I also really like the containers you used for your muffins. Can you tell us where you got them. Thanks so much!

  3. 3

    These look delicious. Pink is perfect for a shower!

  4. 4
    Leigh Anne says:

    The muffin holders are called souffle cups and I got them at my local cake decorating shop – The Decorette Shop in Tigard, Oregon. I love them – they really dress up the muffin

  5. 5
    Peggy says:

    Wow! They look so good! Thanks for sharing. I can’t wait to try it out. I linked your blog to mine. Hope you don’t mind. I loved your candy corn bark. Thank you so much. Have a great day!

  6. 6

    These look so light and yummy! A perfect pick me up for a gray day…

  7. 7
    Jennifer says:

    No lemon juice in the muffins?

  8. 8
    Leigh Anne says:

    No, just the zest but for a little more lemon flavor go ahead and squeeze the lemon you use and add the juice in!

  9. 9
    Kiara says:

    These were so good, thanks! They could have used even more lemon though (and I did squeeze the juice in) so next time I will be adding the zest of a second lemon I think. Thank you again!!

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