Vegan Raspberry Lemon Muffins

close up of plate of muffins stacked
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I’m loving all the raspberries and lemons this summer and these muffins just scream summer to me! These vegan raspberry lemon muffins are so incredibly easy to make too. The tangy lemon with the tart and sweet raspberries is just delicious!

I don’t love super sweet desserts or breads, so I think these muffins are perfectly sweet. You can definitely add more sugar to the batter if you prefer a sweeter muffin. I love a strong lemon flavor and these definitely have it. Don’t be shy with the lemon zest because that is what gives it the lemon punch.

The trick to keeping the raspberries from sinking to the bottom is halving the raspberries and only adding half to the batter. After you divide the batter into the muffin tin, you can add the rest of the raspberries on top.

If you are feeling a little extra, a lemon glaze would be amazing on top too! They are super light, fluffy, and the bursts of raspberries are so tasty! The lemon raspberry combo is one of my favorites this summer! If you make these muffins, tag me @nutsaboutgreens on Instagram and leave a comment below!

overview shot of vegan raspberry lemon muffins ona plate on top of a wooden board close up of plate of muffins stacked side angle shot of raspberry lemon muffins on a plate shot of a muffin split in half and muffins on plate

Vegan Raspberry Lemon Muffins

These vegan raspberry lemon muffins are light, fluffy, and so delicious! The raspberry lemon combo is perfect and so summery!
Print Recipe
close up of plate of muffins stacked

Ingredients

  • 2 tbsp avocado oil (or any oil)
  • 1/2 cup unsweetened almond milk (or any non-dairy milk)
  • 1/2 cup pure organic cane sugar (add more if you want a sweeter muffin) zest 2 lemons
  • 1/4 cup fresh lemon juice
  • 1 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1 1/2 cup all-purpose flour
  • 3/4 cup raspberries, halved

Instructions

  • Preheat oven to 375 degrees F. Line a muffin tin with 10 liners or grease well.
  • In a large bowl, add the flour, baking powder, baking soda, and salt. Whisk until well combined.
  • In a medium bowl, add the oil, milk, sugar, lemon juice, zest, and vanilla. Whisk until well combined.
  • Add wet to dry. Mix with a spatula until just combined. Don’t overmix. Fold in 1/2 of the sliced raspberries carefully.
  • Fill muffin tin to almost full. Place leftover raspberries on top. Bake for 16-18 minutes or until toothpick comes out clean. Let it cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely. Enjoy! Store leftovers in an airtight container on the counter for up to 3 days.
Servings: 10