Breakfast doesn’t have to be boring cereal and milk. With this Lemon Raspberry Muffin recipe you can have an awesome breakfast for the whole week.  

Utensils Needed

• One Large Bowl
• One Small Bowl
• Measuring Spoons
• Measuring Cup
• Whisk
• Muffin Tin
• Rubber Spatula 

For this recipe, I used a large muffin tin only making six muffins. You can use a smaller one if you are making them for more than one person so you have more muffins.

When I made these I chose to use fresh raspberries, but frozen raspberries can work just as well.

Print the below recipe to save and use later. If you try these homemade lemon raspberry muffins leave a comment and let me know what you think. They are not only great for breakfast they serve well as quick snacks on-the-go or for after school for kids. My younger siblings love them! The raspberries provide enough sweetness to enjoy as a dessert when trying to eat healthier.

Yield: 6

Lemon Raspberry Muffins

Print

Large Lemon Raspberry Muffins

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Ingredients

• 2 Cups All-Purpose​ Flour
• 1 Cup Granulated Sugar
• 1 Tablespoon Baking Powder
• 2 Eggs (lightly beaten)
• 1 Cup Milk (Regular, Almond, Coconut)
• 1 Tablespoon​ Lemon Juice
• 1 Teaspoon Lemon Zest
• 1/2 Cup Oil
• 1 1/2 Cups Raspberries (I use fresh, but frozen is an option as well)

Glaze

• 1 Cup Powdered Sugar
• 4 Tablespoons Fresh Lemon Juice

Instructions

For the Muffins

1. Preheat oven to 400 degrees Fahrenheit

2. In a large bowl combine the dry ingredients. In a seperate bowl you will want to mix the eggs, oil, lemon zest, milk, and lemon juice.

3. Combine the liquid mixture to the dry ingredients sitirring until moistened.

4. Lightly fold in the raspberries.

For the Glaze

1. Using a small mixing bowl, whisk the sugar and lemon juice together until you have a glaze to the consistancy you want.

2. Once the muffins have finished baking and cooled you will drizzle the glaze right on top.

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