These raspberry lemon muffins are so tasty – they’re bursting with citrus flavor! The texture of these muffins is light and fluffy, with perfectly golden brown edges. Serve these for breakfast or brunch and watch them disappear!
This is a super simple vegan muffin recipe, and perfect for those who are new to vegan baking. I always want to provide recipes that are made with easy to find ingredients and yield a fantastic result. These lemon berry muffins do just that!
These are dairy and egg free, and they are really light, and they rise nicely. Even if you aren’t egg free, everyone should have an easy egg free recipe for those times when you have just run out of eggs, but want to bake something.
If lemon and berries aren’t your thing, try these vegan applesauce muffins or these classic vegan banana muffins. I think these are just right for a weekend breakfast, or for making and taking to a potluck.
If you’re new to vegan baking, you might want to visit my post on baking substitutions, where I talk all about egg replacers and dairy substitutes.
Serve these muffins warm out of the oven – you won’t be disappointed!
Ingredient Notes
- Egg Replacer – For this recipe, the combination of baking soda and lemon juice works well to make these muffins rise. No need for any other replacers like flax eggs or applesauce.
- Flour – I used white spelt flour to make these, but you could easily use all-purpose flour.
- Oil – You can use melted coconut oil, organic canola oil, or melted vegan buttery spread. Any of these options would be just fine.
Step by Step Instructions
- Place the melted vegan buttery spread or oil and sugar in a bowl and stir well.
- Add the flour, baking soda, salt, and lemon zest to the bowl.
- Add the water and lemon juice and stir again. Gently fold in the raspberries and chia seeds.
- Spoon the batter into a muffin pan lined with parchment paper liners. Sprinkle some sugar on top of each muffin.
- Bake at 375 degrees F for about 18-20 minutes.
- Allow the muffins to cool for a few minutes, then enjoy!
Substitutions
- Try using different berries, like blueberries or strawberries
- You can use orange juice instead of lemon juice
- Add a few dairy free white chocolate chips to the batter
Disclosure: This post contains paid affiliate links.
Recipe
Vegan Raspberry Lemon Muffins.
Ingredients
- 1 cup organic cane sugar
- â…“ cup organic canola oil or coconut oil, or melted vegan buttery spread
- 2 cups white spelt flour all purpose is fine, too
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 2 Tablespoons lemon juice
- 1 Tablespoon lemon zest
- 1 cup non-dairy milk or water
- 1 ½ cups raspberries
- 1 Tablespoon chia seeds
- 1 Tablespoon organic cane sugar
Instructions
- Preheat the oven to 375 degrees F. Line muffin tin with paper liners.
- Put the melted vegan buttery spread or oil in a bowl with the sugar and stir to combine.
- Add the flour, baking soda, salt, sugar, and lemon zest. Add the non-dairy milk and lemon juice and stir well.
- Add the raspberries and chia seeds and stir gently.
- Spoon the batter into the muffin cups, filling them about â…” full. Sprinkle the 1 Tablespoon of sugar on top of the muffins.
- Bake at 375 degrees F for about 18-20 minutes. The muffin tops should spring back when pressed.
- Remove from the oven and let cool for 5 minutes, then remove the muffins from the pan and cool on a wire rack.
A
We loved these! I didn’t have lemon zest but they still turned out great. I love that you added the chia at the end, it kept a nice crunch!
Katie
Delicious recipe!
Kim
Thank you for this recipe, so good ! We had them tonight for an after dinner treat and we’ll eat the rest for breakfast this week :)
Kelly
I’m so glad to hear that! Thank you for letting me know!
Nida Polat
I made these yesterday en they are sooo good! Even my boyfriend, who is normally hard to win over with something sweet, loves them!
Kelly
Yay! I’m so glad they were a hit! Thanks for letting me kmow!
Shanna
I made these tonight and I loved them! And my family loved them too! I can’t wait to make them again. Thanks for posting! :)
Kelly
Awesome! Thank you so much for letting me know! Glad you all loved them!
aiming4simple
Pinned! These look fantastic!
theprettybee
Thank you!
Sarah@WholeandHeavenlyOven
Your little one sounds too cute! I love it when kids start talking in little sentences for the first time.— so precious! :) And these muffins look simply perfect! Love the combo of raspberries, lemon, and chia seeds!
theprettybee
Thanks, Sarah! Kids are so cute, aren’t they? Such fun.
Judit & Corina @Wine Dine Daily
Kelly, we love these scrumptious muffins with raspberries and lemon! Have a wonderful week with your sweet little boys :)
theprettybee
Thank you so much! Enjoy your weekend!
Natalie @ Tastes Lovely
I love listening to little ones talk. It’s just too cute! These muffins sound delicious! And all your ingredients are so healthy. Yum!
theprettybee
It really is so cute! :) Thanks, Natalie!
Meeling
They look awesome! I love muffins on the weekend!! :-)
I finally got a new blog post up…come by and say hi.
theprettybee
I’ve missed your blog, Meeling! Glad you are back!
whatjessicabakednext
I love lemon and raspberries- go so well flavour-wise! These muffins sound amazing, definitely the perfect way to start the weekend! :)
theprettybee
Thank you so much!