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You are here: Home / Breakfast and Brunch / Raspberry Lemon Muffins

Raspberry Lemon Muffins

March 19, 2021 By Leanne 34 Comments

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Pinterest image - up close view of raspberry lemon muffins.
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Raspberry Lemon Muffins are gluten-free and dairy-free, made with almond flour, buckwheat flour and chia seeds. They’re naturally sweetened with maple syrup, and the juicy raspberries and fresh burst of lemon make these buckwheat muffins a must try!

Overhead view of raspberry muffins in a basket lined with a pink napkin.

*This post was originally published in August 2018. It has been updated with new photos and text, including helpful tips for readers and adjustments to the recipe. 

I’m on a muffin kick lately, but can you blame me? Who doesn’t enjoy having a stash of muffins on the counter or in the freezer for easy snacks and quick breakfasts?! 

I first shared these raspberry muffins a few years ago, but I’ve made adjustments to the recipe over time, so I wanted to share the new version with you today.

Why you’ll love this raspberry lemon muffins recipe

Refined sugar-free – They’re naturally sweetened with maple syrup and raspberries.

Gluten-free – Made with buckwheat flour and almond flour, so they’re gluten-free and grain-free.

Dairy-free – These muffins are made without butter, sour cream or dairy milk.

Overhead view of ingredients to make lemon raspberry muffins arranged individually and labelled.

Details on the ingredients

Raspberries – You can use fresh or frozen raspberries.

Lemon – Freshly squeezed lemon juice and zest adds a tart and fresh flavour and pairs nicely with the raspberries.

Buckwheat flour – To keep the muffins gluten-free and grain-free, buckwheat flour works well in these muffins.

Almond flour – Buckwheat flour on its own can be a bit dry, so the addition of almond flour adds moisture and keeps the muffins gluten-free.

Chia seeds – They plump up for added texture and add some extra fibre to the muffins.

Eggs – Help bind the ingredients together, making them an important ingredient when baking with gluten-free flours. 

Almond milk – For added moisture. Feel free to substitute another type of milk.

Extra virgin olive oil – My oil of choice, but feel free to use another type.

Maple syrup – For natural sweetness. You can also substitute with honey or agave syrup.

Cardamom – The citrusy flavour of this spice complements the lemon.

Baking powder – For leavening.

Salt – Just a bit to enhance the flavour of the other ingredients.

Buckwheat flakes or gluten-free oats – This is optional but I like to sprinkle a few flakes on top before baking the muffins.

Muffin batter in a glass bowl with a bowl of raspberries off to the side.

How to make these healthy raspberry muffins

  • In a medium-sized bowl, whisk together the flours, chia seeds, baking powder, cardamom and salt. Set aside.
  • In a separate large bowl, whisk together the eggs, almond milk, maple syrup, oil, lemon zest and juice.
  • Add the dry ingredients to the wet ingredients and stir until combined. Let the mixture rest for five minutes to allow it to thicken.
  • Stir in a cup of raspberries, reserving the rest to top the muffins.
  • Divide the muffin batter into a 12-cup muffin pan, which has been well-greased or lined with cupcake liners.
  • Place the remaining raspberries on top of the muffins. I usually break them apart to make them go a little further.
  • Sprinkle a few buckwheat flakes or oats on top.
  • Bake on 400F for 15-17 minutes, or until a toothpick inserted into a muffin comes out clean.

Muffin batter divided into a 12-cup muffin pan.

Can you make these muffins with frozen raspberries?

Absolutely! I would just add them to the muffin batter frozen instead of letting them defrost first. Once defrosted, raspberries can be a bit mushy which can add a red/pink tint to the muffin batter.

Can you use other types of berries in these buckwheat muffins?

Yes! I’ve made this recipe with blueberries, blackberries and partridgeberries, so feel free to change it up with different berries.

Can you replace the buckwheat flour with another type of flour?

I paired buckwheat flour with almond flour to keep this recipe gluten-free and grain-free. I haven’t tested these muffins with any other flours.

If you’re looking for other berry muffin recipes using wheat flours, here are a few to try:

  • Cranberry Oatmeal Muffins + Video
  • Blackberry Lemon Oatmeal Muffins
  • Healthy Blueberry Oatmeal Muffins
  • Whole Wheat Partridgeberry Muffins

Overhead view of a raspberry lemon muffin cut in half and exposing the tender crumb texture.

Storage and freezing

Due to the higher moisture content in almond flour, these muffins will only last at room temperature for 1-2 days. If you don’t plan on eating all of them within a few days, I suggest freezing them in an airtight container and defrosting a few at a time to enjoy.

If stored properly, these muffins should last for up to 3 months in the freezer.

Additional recipe tips and substitutions

  • I usually refrigerate the lemon before zesting it. This makes the lemon firmer and easier to zest. While some people use a zester, I prefer to use the smaller holes on a box grater.
  • I like to break up the raspberries a bit (without smooshing them) when I mix them into the muffin batter to get more berry coverage throughout the muffins.
  • This isn’t sponsored, but I like to use PaperChef muffin liners for these muffins. I find other liners stick to the bottom of these particular muffins. If you don’t have liners, just grease your muffin pan well with non-stick cooking spray.
  • Be sure not to skip the step of letting the batter rest for 5 minutes before adding it to the muffin pan. This will give the batter time to thicken.
  • Adding raspberries and buckwheat (or oat) flakes to the tops of the muffins before baking is optional but it does add to the presentation. If you use gluten-free oats as a topping, just note that the muffins will no longer be grain-free.

Up close view of raspberry buckwheat muffins in a basket.

Other muffin recipes you might enjoy

  • Healthy Banana Nut Muffins (including gluten-free, vegan and nut-free options).
  • Coconut Mango Muffins (with dark chocolate chunks and cocoa).
  • Spelt Banana Muffins (with mini chocolate chips).

If you make these raspberry lemon muffins, I would love to hear what you think in the comments below.

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Up close view of raspberry lemon muffins in a basket lined with a pink cloth.

Raspberry Lemon Muffins

★★★★★ 5 from 10 reviews
  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free
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Description

Raspberry Lemon Muffins are gluten-free and dairy-free, made with almond flour, buckwheat flour and chia seeds. They’re naturally sweetened with maple syrup, and the juicy raspberries and fresh burst of lemon make these buckwheat muffins a must try!


Ingredients

Scale
  • 3/4 cup almond flour
  • 3/4 cup buckwheat flour
  • 2 tablespoons chia seeds
  • 2 teaspoons baking powder
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon kosher salt
  • 3 large eggs
  • 1/2 cup unsweetened almond milk
  • 1/3 cup extra virgin olive oil
  • 1/3 cup maple syrup
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 tablespoons lemon zest
  • 1 1/4 cup raspberries, fresh or frozen
  • 2 tablespoons buckwheat flakes or oats (optional)

Instructions

  1. Preheat oven to 400F and grease a 12-cup muffin pan (or use cupcake liners – see notes).
  2. In a medium-sized bowl, whisk together the almond flour, buckwheat flour, chia seeds, baking powder, cardamom and salt. Set aside.
  3. In a large bowl, whisk together the eggs, milk, oil, maple syrup, lemon juice and zest.
  4. Add the dry ingredients to the wet mixture and stir until combined. Let the mixture rest for five minutes to allow it to thicken.
  5. Stir in a cup of raspberries, reserving the rest to top the muffins.
  6. Divide the muffin batter into the muffin pan (the cups should be almost full) and place the remaining raspberries on top of the muffins. I usually break them apart to make them go a little further. Sprinkle the buckwheat flakes on top.
  7. Bake for 15-17 minutes or until a toothpick inserted into a muffin comes out clean.
  8. Let rest in the pan for 5 minutes before transferring to a wire rack to cool completely.
  9. Store covered at room temperature for 1-2 days or freeze for up to 3 months.

Notes

  1. I like to break up the raspberries a bit (without smooshing them) when I mix them into the muffin batter to get more berry coverage throughout the muffins.
  2. This isn’t sponsored, but I like to use PaperChef muffin liners for these muffins. I find other liners stick to the bottom of these particular muffins.
  3. Just note that if you use gluten-free oats as the optional topping instead of buckwheat flakes the muffins will no longer be grain-free.
  4. Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.

Keywords: buckwheat muffins, raspberry muffins

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Filed Under: All Recipes, Breakfast and Brunch, Dairy-Free, Gluten-Free, Grain-Free, Snacks

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Reader Interactions

Comments

  1. Tasia ~ two sugar bugs says

    March 30, 2021 at 2:09 am

    I love the look of these muffins Leanne! I know my family is going to love them!

    Reply
    • Leanne says

      March 30, 2021 at 8:32 pm

      I’m so happy to hear that!

      Reply
  2. Delcy-Ann says

    September 9, 2019 at 1:21 pm

    Our family really enjoyed these muffins! I have used the recipe using blueberries and also strawberries. To be honest the raspberry seeds are a wee bit distracting in the muffin for me personal taste.

    Reply
    • Leanne says

      September 18, 2019 at 12:09 am

      Hi Delcy-Ann! Thanks for trying out these muffins! I’m glad your family enjoyed them, and I will definitely try them with blueberries some time!

      Reply
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Hey there! I'm Leanne and welcome to Crumb Top Baking. I'm a self-taught baker, home cook and food photographer, and I'm passionate about sharing recipes that help people eat a little healthier and find balance in the recipes they prepare for themselves and their families. Learn more about me and what you'll find on Crumb Top Baking....

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