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Raspberry Muffins

Whip up a batch of raspberry muffins to enjoy for breakfast or an easy snack. 
Prep Time10 mins
Cook Time20 mins
Course: Breakfast
Cuisine: American
Keyword: Breakfast Recipes, Raspberry Muffins, Snacks, Sweet Raspberry Muffins
Servings: 12
Calories: 210kcal


  • 2 Cups Flour
  • 3/4 Cup Granulated White Sugar
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Salt
  • 3 Eggs
  • 1 Cup Milk
  • 2 Tablespoons Lemon Juice
  • 1/2 Cup Vegetable Oil
  • 1 1/2 Cups Raspberries
  • 2 Tablespoons Flour to sprinkle on raspberries


  • Gather all the ingredients you need. Preheat the oven to 400.
  • Mix the dry ingredients. In a large bowl add the flour, sugar, baking powder, and salt. Stir ingredients together.
  • Mix the wet ingredients. Add eggs, milk, lemon juice, and vegetable oil to another bowl. Whisk the ingredients together.
  • In another small bowl add the raspberries. Sprinkle the raspberries with flour.
  • Pour the wet ingredients into the dry ingredients. Stir the mixture together, but don’t overmix the batter.
  • Add the raspberries to the batter and stir around.
  • Fill the muffin pan with muffin liners.
  • Take a spoon and fill the muffin liners with batter all the way to the top.
  • Place the muffins in the oven and bake for 20 minutes. To check if done insert a toothpick in the center and see if it comes clean.
  • Enjoy!!


  • Don’t overmix the batter. This can cause the muffins to become tough and rubbery.
  • I used frozen raspberries but you can use fresh raspberries if you prefer.
  • Bring the eggs to room temperature before adding to the recipe.
  • To check if muffins are done insert a toothpick in the center of the muffin to see if it comes clean.