These healthy lemon raspberry muffins are soft, moist, and bursting with fresh raspberries and bright lemon flavor! Made with almond flour, they’re gluten free, dairy free, and perfect for breakfast or spring baking.
These healthy lemon raspberry muffins are soft, fluffy, and packed with juicy raspberries and bright lemon flavor in every bite.
Made with almond flour, they’re naturally gluten free, dairy free, and paleo and have the perfect balance of sweet and tart!
They bake up with tall bakery-style tops, a tender crumb, and vibrant raspberry pockets throughout.
Whether you’re looking for an easy spring breakfast, a fresh summer snack, or a healthier muffin recipe that still feels like a treat, these lemon raspberry muffins are simple, beautiful, and incredibly delicious!
Why You’ll Love These Lemon Raspberry Muffins
These muffins are everything you want in a fresh fruit muffin recipe – soft, moist, flavorful, and easy to make!
- Bright lemon flavor without being overpowering
- Sweet, juicy raspberries in every bite
- Soft, fluffy texture made with almond flour
- Naturally gluten free and dairy free
- One bowl and easy to prep ahead
- Perfect for spring brunches, breakfast, or snacks
- Optional lemon glaze for bakery-style flavor
What Makes These Muffins Soft and Fluffy?
Almond flour can sometimes create muffins that feel too dense, but the combination of almond flour and tapioca flour in this recipe creates a lighter, softer crumb while still keeping the muffins moist.
Using fresh lemon juice and lemon zest adds bright flavor, while the right balance of eggs and oil helps create structure without heaviness. Starting the muffins at a slightly higher oven temperature also helps create those beautiful domed tops.
Ingredients You’ll Need
These muffins use simple ingredients that come together easily for a bakery-style result.
- Blanched almond flour
- Tapioca flour or arrowroot flour
- Baking soda
- Baking powder
- Fine sea salt
- Eggs
- Maple sugar
- Refined coconut oil or ghee
- Fresh lemon juice
- Lemon zest
- Vanilla extract
- Fresh raspberries
Ingredient Substitutions:
Tapioca flour: Arrowroot flour works well
Maple sugar: Coconut sugar can be used, though flavor will be slightly deeper and the color darker. Cane sugar will work as well.
Coconut oil: Ghee or melted butter if dairy is tolerated
Fresh raspberries: Frozen can work, but do not thaw first
*Blanched almond flour is difficult to sub 1:1, the closest match is gluten free oat flour.
How to Make Lemon Raspberry Muffins
- These muffins come together in one bowl and are simple enough for weekday baking!
- Preheat your oven to 400°F and line or grease a muffin pan.
- Whisk together the eggs, maple sugar, melted coconut oil, lemon juice, lemon zest, and vanilla.
- Stir in almond flour, tapioca flour, baking soda, baking powder, and salt until combined.
- Gently fold in raspberries, being careful not to overmix.
- Divide batter evenly between muffin cups and add a few extra raspberries on top if desired.
- Bake at 400°F for 5 minutes, then reduce oven temperature to 350°F and continue baking until set.
Expert Tips for the Best Lemon Raspberry Muffins
Use freshly grated lemon zest
Lemon zest gives the strongest lemon flavor without adding additional liquid, so it’s perfect for creating a bright lemon flavor in almond flour muffins!
Don’t overmix
Raspberries break easily, so fold them in gently to avoid streaky batter.
Use fresh raspberries when possible
Fresh berries hold their shape better and create prettier muffins.
Let muffins cool before glazing
This keeps the glaze from melting completely into the tops.
Add raspberries on top
This creates a prettier bakery-style look and boosts visual appeal.
Optional Lemon Glaze
For an easy bakery-style finish, drizzle the cooled muffins with lemon glaze. I love that it adds a little extra sweet-tart flavor!
Simple Lemon Glaze:
- Powdered sugar
- Fresh lemon juice
Whisk until smooth and drizzle over cooled muffins. Use organic powdered sugar or you can try powdered monk fruit. My experience with powdered monk fruit is that it doesn’t create a drizzly icing the way powdered sugar does, but is still an option for lower sugar muffins.
How to Store and Freeze
These muffins store beautifully, making them great for meal prep.
Room Temperature:
Store covered for up to 2 days
Refrigerator:
Store up to 5 days
Freezer:
Freeze for up to 2 months and thaw overnight or reheat gently
Why Did My Raspberry Muffins Turn Out Too Wet?
Raspberries naturally release moisture while baking, so it’s important to make sure the ingredient measurements are correct.
To avoid soggy muffins:
- Use fresh raspberries when possible
- Break larger berries in half
- Fold berries in gently
- Avoid adding too much liquid
- Bake fully until centers are set
- Let muffins cool completely before serving
FAQ
Can I use frozen raspberries?
Yes, but do not thaw them first or they may release too much moisture.
Can I make these muffins paleo?
Yes, this muffin recipe is paleo friendly as written.
Why did my muffins sink in the middle?
This usually happens if the batter is too wet, or underbaked. Be careful to follow the exact measurements for domed muffin tops.
Can I skip the glaze?
Absolutely. The muffins are delicious on their own, but glaze adds extra lemon flavor and visual appeal.
How do I get tall muffin tops?
Starting the bake at a higher temperature helps the muffins rise quickly and dome beautifully. Making sure the liquid to dry ratio is correct and the batter is thick and scoopable is also a good way to ensure your muffins will rise properly.
Can I make mini muffins?
Yes! Simply reduce the baking time and check early for doneness. I also recommend breaking the raspberries into pieces to avoid the berries taking over the small muffins.
These healthy lemon raspberry muffins are bright, fresh, and perfect for spring and summer baking.
With juicy raspberries, soft almond flour texture, and vibrant lemon flavor, they’re the kind of muffins that feel special enough for brunch but easy enough for everyday baking.
Whether you enjoy them plain or topped with lemon glaze, this is one muffin recipe you’ll want to make again and again.
If you try them, make sure to leave a review and let me know how they turned out!
More healthy muffin recipes to try:
- Lemon blueberry muffins
- One bowl blueberry muffins
- Strawberry muffins
- Lemon poppy seed muffins
- Raspberry chocolate chip muffins
- One bowl banana muffins
- Chocolate Chip Muffins
- Zucchini Muffins
Healthy Lemon Raspberry Muffins (Almond Flour, Gluten Free, Dairy Free)
Ingredients
- 3 large eggs at room temperature
- 1 large egg yolk at room temperature
- 1 cup maple sugar
- 1/4 cup refined coconut oil melted, or ghee
- 1 1/2 tablespoons lemon zest finely grated
- 2 tablespoons fresh lemon juice
- 1 tablespoon unsweetened almond milk or any milk
- 2 teaspoons vanilla extract
- 2 3/4 cups blanched almond flour
- 2/3 cup tapioca flour or arrowroot
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup raspberries fresh
- 1 teaspoon tapioca flour or arrowroot (for coating the berries)
Optional Lemon Glaze:
- 1/2 cup organic powdered sugar or monk fruit
- 1 tablespoon fresh lemon juice
Optional for topping and garnish:
- coarse sugar
- extra lemon zest
Instructions
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Preheat your oven to 400°F and line a 12 cup muffin pan with parchment liners.
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In a large bowl, whisk together the eggs, maple sugar, coconut oil or ghee, lemon juice and zest and vanilla extract until smooth.
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To the same bowl, add the almond flour, tapioca or arrowroot, baking soda and powder and salt. Stir gently until fully combined, then allow the batter to rest for 5 minutes.
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Meanwhile, toss the raspberries with the teaspoon of tapioca flour or arrowroot. This is to help keep the berries from sinking while baking. If your raspberries are larger, I recommend breaking them in half. After the batter rests, stir in 2/3 cup of the berries, saving the rest for topping. Scoop the batter into the muffin liners close to the top to make 12 muffins. Top the muffins evenly with the remaining raspberries.
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Bake on the middle rack of the the preheated oven for 5 minutes, then lower the oven temperature to 350°F and continue to bake for 15-17 more minutes, until golden and set, and a toothpick inserted near the center comes out clean or with a few crumbs.
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Cool in the pan for 5-10 minutes, then remove to a wire rack to continue cooling.
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If glazing the muffins, make the glaze while the muffins cool. Drizzle the glaze over the partially cooled, or fully cooled muffins, and allow 15 minutes for the glaze to set. Garnish with extra lemon zest if desired. Enjoy!
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