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
  • ½ C sugar
  • 1 C nonfat buttermilk, (see Tip)
  • ⅓ 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
  • ¼ teaspoon salt
  • 1½ cups fresh or frozen (not thawed) raspberries
  • ¼ C sugar
  • zest of one lemon
  1. Preheat oven to 400°F
  2. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners
  3. Zest lemons
  4. Combine the zest of one lemon and ½ cup of sugar in a food processor; pulse until the zest is very finely chopped into the sugar
  5. Add buttermilk, oil, egg and vanilla and pulse until blended
  6. 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!
  7. 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
  8. Gently fold in raspberries
  9. Divide the batter among the muffin cups
  10. Combine ¼ C sugar and zest of one lemon, mix together well and sprinkle over top of each muffin
  11. Bake the muffins until the edges and tops are golden, 20 to 25 minutes
  12. Let cool in the pan for 5 minutes before turning out onto a wire rack
  13. Serve warm
  14. Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  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. 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. 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!

  4. 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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