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Week 42: Raspberry Lemon Muffins

I am simply obsessed either with muffins! With spring coming up, I wanted to celebrate by making a batch of muffins with fresh raspberries and lemon.

Ah! These are to die for. They have the perfect texture and turn out so yummy every time.

What sounds better than having one of these raspberry lemon muffins right before you leave the house in the morning? You can’t ask for a better on-the-go snack.

If you want to be extra fancy, you can add a crumble topping or even replace the raspberries with another delicious fruit. The possibilities are endless.




  • 1 1/4 cup all-purpose flour

  • 1 teaspoon baking powder

  • 1/4 cup granulated sugar

  • 2 eggs

  • 1/4 cup oil

  • 1/4 cup milk

  • 1/4 cup yogurt

  • 1 tablespoon of lemon zest

  • 2 tablespoons lemon juice

  • 1/2 cup raspberries


  1. Preheat your oven to 375 degrees F and line a muffin tin with liners.

  2. In a large bowl, mix all the ingredients, adding the raspberries last. 

  3. With a cookie scoop, divide the batter into the muffin tin and bake for 20 minutes.


The Bored Baker 👩🏽‍🍳


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