Vegan Lemon Raspberry Muffins

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

Vertical top-down image of a light brown muffin on a plate beside a small dish of butter and a silver measuring cup of berries, with scattered oats and berries on a beige cloth background.

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.

Closeup of a stainless steel measuring cup overflowing with fresh red berries, with a tin of muffins in soft focus in the background, on a tan cloth.

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.

Top-down shot of a baking pan filled with homemade golden brown baked goods.

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.

Closeup of golden brown raspberry lemon baked goods in a metal baking pan.

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!)

Top-down shot of a brown muffin on a plate, with a raspberry and scattered oats.

These are super tender, and did I mention the flavor? Fresh raspberries, bright lemon… they are my favorite muffin right now, full of the season’s best fresh berries.

Top-down shot of a metal tin filled with eight just-baked muffins, two of which are tilted on their sides, on a wrinkled tan cloth background.

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!

Top-down shot of a muffin cut in half on a plate with a knife and two berries, beside a tin of muffins, a plate of butter, and a measuring cup of red raspberries, on a tan tablecloth with scattered oats.

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.

Vertical top-down image of a tin of freshly baked muffins beside another on a small white plate with two raspberries, a dish of butter with a knife, and a stainless steel measuring cup of berries, on a beige cloth with scattered oats.

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.

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Top down view a vegan lemon raspberry muffin on a white porcelain plate.

Vegan Lemon Raspberry Muffins


  • Author: Raquel Smith
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 12 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: Breakfast

Description

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


Ingredients


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.

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

For more of our favorite breakfast recipes, visit our full archive.

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A collage of photo showing different views of a vegon lemon raspberry recipe.

Photos by Raquel Smith, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on June 16th, 2015. Last updated: June 16, 2018 at 9:19 am.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

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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 being merged into Foodal).

10 thoughts on “Vegan Lemon Raspberry Muffins

    • Hi Leah – if you buy whole flax seeds then they will need to be ground first, then measured. If you buy them pre-ground then just measure it out 🙂

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