Vegan Lemon Raspberry Muffins

I made these muffins four times before I had a recipe that was perfect. Four times!

AJ didn’t mind at all, because muffins are one of his favorite things ever, right up there with ice cream and beer. I think he could have just those three things and survive quite happily for about a week.

I didn’t mind having a constant supply of muffins for a few weeks – that was great. To be honest, sometimes I get so tired of cooking the same thing over and over again. It loses its luster!

But for this recipe, I did it without complaint. I did it because the flavors were so darn good, and I knew there was an amazing recipe in there. And you’re in luck, because here it is.

Once it was perfected, I really wished I could send a pan of these down to my parents.

My dad just had his knee replaced and the poor guy was bored out of his gourd just sitting at home watching TV. He’s not the type to sit around and watch TV all day, so this was pretty torturous for him.

Fortunately I was able to go down and visit, and I made a blueberry pie for him to enjoy. I also got to hang out with my mom, sister, and one of my best friends, which was really great.

We made some tasty pizzas, pasta, and other things, but I know my dad would particularly love these muffins. (Mom, I think it’s time to go get a muffin pan!)

These are super tender, and did I mention the flavor? Fresh raspberries, bright lemon… I adore any baked good with fresh lemon! Magdalenas, yogurt cake… yum!

But these muffins are my favorite goodie right now, full of the season’s best fresh berries.

Testing and tinkering and making these over and over again was a bit of a process. Here’s a tip, to save you some trouble: The raspberries have to be cut in half before baking. Otherwise you end up with a giant hole where the big uncooked fruit used to be, and the cooked fruit no longer fills this hole. Live and learn!

The issue really comes to a head when you try to remove the muffins from the pan, and they just collapse due to the holes. I know it’s annoying and a bit painstaking, but cut your raspberries in half first. You will be so glad you did.

These are particularly good served warm straight from the oven, but reheating for 15 seconds in the microwave also does the trick. With a pat of (vegan) butter on there, you’ll be eating these for breakfast every day until they’re gone. And if your household is anything like ours (i.e. it houses a very hungry man), then they definitely won’t last long.

Vegan Lemon Raspberry Muffins

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★★★★★

4.6 from 5 reviews

• Author: Raquel Smith
• Total Time: 40 minutes
• Yield: 12 muffins 1x

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Description

Do you love fresh summertime berries? This vegan raspberry lemon muffin recipe is super easy to make, healthy, and delicious.

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Ingredients

Scale 1x2x3x

• Cooking oil, spray
• 2 Tbsp ground flax seed
• 5 Tbsp water
• 1 1/4 cup all-purpose flour
• 1 cup whole wheat pastry flour
• 1 cup rolled oats
• 2 tsp baking powder
• 1 tsp baking soda
• 3/4 tsp salt
• 2/3 cup vegan granulated sugar or coconut sugar
• zest of 1 large lemon (about 1 Tbsp)
• 3/4 cup plain unsweetened almond milk
• 2 Tbsp fresh lemon juice
• 1 1/2 tsp pure vanilla extract
• 1/2 cup coconut oil, melted
• 1 cup raspberries, halved

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Instructions

1. Heat your oven to 400°F and grease a muffin tin.
2. Mix the flax seed and water in a small bowl to make a flax egg, then set aside.
3. Place the flours, oats, baking powder, baking soda, and salt in a medium bowl. Stir to combine.
4. Combine the sugar and lemon zest in a large bowl (preferably that of a stand mixer) and whisk vigorously for about 2 minutes, until fluffy. Add the almond milk, lemon juice, vanilla, and flax egg, then whisk to combine.
5. Add the melted coconut oil to the sugar/lemon mixture and whisk well. Next, add the dry ingredients and mix just until combined. Gently fold the raspberries into the batter.
6. Distribute the batter evenly among 12 muffin cups – they should be about 3/4 full (or maybe a bit more).
7. Bake for 22-25 minutes, until they are nice and golden on top, and a toothpick inserted into the center of one comes out clean.
8. Let cool for 5 minutes in the pan, then invert onto a cooling rack and right the muffins with your hands (with the fragile berries inside, I’ve found this to be the best technique). Serve immediately, or cool completely before storing.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Muffins
• Method: Baking
• Cuisine: Breakfast

Keywords: vegan, muffin, raspberry, lemon, egg-free, dairy-free

For more of our favorite vegan breakfast muffin recipes, take a look at these tasty treats:

• Chocolate Pumpkin Swirl
• Blueberry with Crunchy Crumb Topping
• Whole Grain Pear Hazelnut

About Raquel Smith

Raquel is a whole foods enthusiast, an avid mountain biker, and a dog lover. She works by day at Food Blogger Pro and formerly maintained her food blog "My California Roots" (now merged into Foodal).

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