Raspberry Lemon Muffins

Muffins3I’m really getting into on-the-go breakfast items! This happened after I realized my unhealthy habit of buying a danish… every single morning. I figured I can pretty easily bake tasty- and healthy treats- myself! This muffin is super moist and dense. Also, it can easily be made more healthy if you want. A.k.a don’t add the butter/oat/sugar topping. Although, I have to say my favorite part of a muffin is the sugary crunchy top! As with most recipes I make, you can basically change the main ingredients without messing anything up. I included blackberries in these muffins and I’m sure any other berry/ fruit would be delicious too!


  • 1/2 cup plain yogurt
  • 3 tablespoons vegetable oil
  • 2-3 tablespoons lemon juice
  • 2 egg whites
  • 1 1/2 cups all-purpose flour
  • 3/4 cup white sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon grated lemon zest
  • 1 cup frozen raspberries
  • 1/4 -1/2 cup milk
  • dash of vanilla
  • 1/2 cup oats (optional)
  • 1/4 cup flour (optional)
  • 4 tablespoons butter (optional)
  • 3/4 cup sugar (optional)


Preheat the oven to 400 degrees F. Grease a 12 cup muffin tin, or line with paper liners. In a large bowl, mix together the yogurt, oil, lemon juice, milk, vanilla and egg whites. In a separate bowl, stir together the flour, 3/4 cup sugar, baking powder, salt, and lemon zest. Add the wet ingredients to the dry, and mix until just blended. Gently stir in the frozen raspberries. Spoon batter evenly into the prepared muffin cups.

For the optional sugar topping, soften the butter and combine it with the oats, sugar and flour. Mix together until it forms a crumble top (add more sugar/oats/ flour as needed to get that crumbly texture.) Sprinkle generously over all your muffins!

Bake for 15 to 17 minutes or until the top springs back when lightly touched.



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