Welcome, Spring! Here we are, in the middle of Spring and we are ringing it in with these absolutely perfect lemon raspberry muffins. Muffins are the first type of baked good I learned how to make, and since then I’ve branched out to make several different varieties such as Orange Chai Spiced, Lemon Poppyseed, and of course, Blueberry. You can say I’m a bit muffin obsessed. Making this version with lemon and raspberry made me very happy for berry season.
Spring is known for budding flowers, change in weather, dewey grass, and of course berries! We are huge berry consumers in this house and we swear by Driscoll’s. We find that Driscoll’s berries are very consistent with their product, and we love all types! Blackberries and raspberries are my favorite, while my son loves blueberries and husband a devout to strawberries. It was a no brainer to use chopped raspberries in muffins, with the addition of fresh squeezed lemon juice and zest, this muffin made my entire home smell beautiful. I cannot wait for you to try making these lemon raspberry muffins.
For this lemon raspberry muffin, I used traditional all purpose flour, milk, a little oil, and a few other traditional ingredients such as eggs, baking soda and powder, salt, and of course the zest from the lemon, juice, and freshly chopped raspberries. Give this recipe a try, I promise you won’t be disappointed!
Welcome in Spring with these bright, fluffy, and deliciously citrus lemon raspberry muffins. Each muffin packed with lemon and raspberry flavor, perfect for this season (and really, any season).
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