Lemon Raspberry Muffins

1 large egg
1 cup buttermilk*
1/2 cup vegetable oil
Rind of one lemon
1 teaspoon vanilla
2/3 cup sugar
1 3/4 all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries


Preheat the oven to 400 degrees. Line 12 regular or 6 Texas muffin tins with paper liners. Spray the papers. Set aside.

Whisk the egg in a medium size bowl. Add the buttermilk, oil, lemon rind, vanilla and sugar. Whisk to combine. Set aside.

Combine the flour, baking powder, baking soda, and salt in a large bowl.  Whisk to combine. Add the liquid mixture and whisk to mix. Stir the raspberries in gently.

Divide the batter between the tins. The regular size takes about 1/4 cup per muffin. The Texas tins take about 1/2 cup per muffin.

Bake for 20 to 22 minutes for the regular size; 25 to 28 for Texas muffins — or until either one tests done when a cake tester comes out clean.

*If you don’t have buttermilk, remove 1 tablespoon of milk from the measure and replace it with lemon juice or vinegar. It will curdle but that is fine.  

Chef’s Notes

These lemon raspberry muffins are really easy. They require two bowls, a whisk and muffin tins and they freeze beautifully. This recipe makes twelve regular size or six Texas-size muffins. For a quick hostess gift or a pick me up for someone down with a cold, grab a tin, pack these up and you’re ready to with a great gift.

Fruit has a tendency to stick to paper liners but spraying the liners solves that problem. Other fruits can be substituted for the raspberries. It is easier to fold frozen berries into the batter as they don’t break up as much and they don’t discolor the batter as much as fresh fruit does.

These muffins also keep really well if covered. They are great to keep in the freezer for a quick treat. So grab a lemon and some frozen raspberries and head for the kitchen.

By Helen Fletcher, The Ardent Cook