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Ingredients
Scale
- 2 ¼ cups all purpose flour or 50:50 whole wheat flour and all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- ½ cup coconut oil melted, or use canola, vegetable, corn oil
- 1 cup greek yogurt or light sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice + zest of 1 lemon
- 1 ½ cups raspberries (approx. 8–10 oz) fresh or frozen
Instructions
- Place a rack near the center of the oven and preheat it to 375ºF. Spray a muffin pan with cooking spray and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, mix the sugar with lemon zest using a wooden spoon or between your palms to infuse the sugar with lemon oil.
- Add the melted coconut oil, yogurt or sour cream, eggs, vanilla extract, and lemon juice to the sugar mixture. Whisk until most of the sugar dissolves.
- Pour the wet mixture into the dry ingredients and gently fold until just combined. Avoid overmixing, then gently fold in the raspberries. Let the batter rest for 10 minutes.
- Divide the muffin batter into the muffin pan and bake for 18-22 minutes, or until a toothpick inserted comes out clean with a few crumbs.
- Allow the muffins to cool in the pan for 10 minutes before transferring to a cooling rack.
Notes
For the best results, use fresh raspberries if possible, but frozen raspberries work well too.
Make sure not to overmix the batter to keep the muffins light and fluffy.
Allowing the batter to rest helps to enhance the texture.
- Prep Time: 8 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg