About this recipe
These vegan lemon raspberry muffins are everything I want in a muffin — bright, fruity, fluffy, and super easy to make in only one bowl. They’re perfect for busy mornings, school lunchboxes, or a little afternoon pick-me-up. The best part? There are no eggs, no dairy, and no complicated ingredients—just simple pantry staples and 30 minutes.
Why you’ll love this recipe
- Flexible ingredients: Use what you have — As always, I’ve got you covered with substitutions.
- Zesty + sweet: The lemon and raspberry combo is refreshing and not overly sweet. If you like my lemon blueberry muffins, you will love these.
- One-bowl recipe: Less mess, more muffins.
- Vegan + dairy-free: Made with plant-based milk and yogurt, or your regular favorite.
- Great for batch baking: These freeze beautifully!
Ingredient Notes
- Plant-based milk: Almond, oat, or soy all work great.
- Lemon juice + zest
- All-purpose flour: you can swap for a 1:1 gluten-free flour blend.
- Sugar: I use organic cane sugar.
- Neutral oilor melted coconut oil both work.
- Plant-based yogurt: unsweetened if possible or sub with apple sauce.
- Raspberries: Fresh or frozen — if frozen, don’t thaw before adding to the batter!
How to Make Vegan Lemon Raspberry Muffins
- Make the vegan buttermilk
- Whisk dry ingredients
- Combine wet ingredients
- Fold in raspberries
- Fill muffin tins
- Bake
Variations
- Gluten-free: Use a good 1:1 GF flour blend.
- Oil-free: Swap the oil for applesauce.
- Swap the fruit: Try blueberries, blackberries, or chopped strawberries.
Home cook to home cook tips
- Don’t overmix: Seriously. A few lumps are okay. Overmixing = tough muffins.
- Frozen berries? No problem. Just toss them in a spoonful of flour before folding them into the batter to avoid extra moisture.
- Storage: Keep them in an airtight container at room temp for 2–3 days, or refrigerate for up to a week. Freeze for up to 3 months and warm them up in the toaster oven.
Lemon Raspberry Muffins: A Zesty and Sweet Treat
These lemon raspberry muffins are packed with citrusy lemon zest and fresh raspberries. They’re fluffy, light, and the perfect balance of tangy and sweet. Plus, they’re made with simple plant-based ingredients, so everyone can enjoy them.
Equipment
- Muffin tin (12-cup)
- Muffin liners (optional)
Ingredients
- 1 cup plant-based milk almond, soy, or oat milk
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 3/4 cup sugar use coconut sugar for a deeper flavor
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup vegetable oil or melted coconut oil
- 1/4 cup plant-based yogurt unsweetened
- 2 teaspoons vanilla extract
- Zest of 1 lemon
- 1 1/2 cups fresh or frozen raspberries
Instructions
- Preheat the oven to 375°F (190°C). Line your muffin tin with paper liners or lightly grease it with oil.
- Make the vegan buttermilk: In a small bowl, combine the plant-based milk and lemon juice. Stir and let sit for 5 minutes to curdle. This step mimics buttermilk and adds moisture to the muffins.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and lemon zest. This ensures even distribution of the leavening agents and zest.
- Combine the wet ingredients: In the same bowl as your vegan buttermilk, add the vegetable oil, plant-based yogurt, and vanilla extract. Stir well to combine.
- Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients and stir gently. Be careful not to overmix—this helps keep your muffins light and fluffy. A few lumps are perfectly fine.
- Fold in the raspberries: Gently fold the raspberries into the batter, being cautious not to break them up too much (this will keep the muffins from turning purple!).
- Fill the muffin tin: Evenly divide the batter into the muffin cups, filling each about 3/4 full.
- Bake for 20-25 minutes. To check if they’re done, insert a toothpick into the center of a muffin. If it comes out clean, they’re ready.
- Cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
Notes
Don’t overmix: Overmixing the batter can result in dense muffins. Stir until just combined!
Frozen raspberries? If using frozen raspberries, don’t thaw them. Coat them with a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom of the muffins.
Zesting lemons: Use a microplane or fine grater to zest your lemon. Just the yellow part is needed—avoid the bitter white pith.
Storage: These muffins stay fresh for up to 2 days at room temperature in an airtight container. For longer storage, freeze them for up to 3 months. To reheat, simply warm them in a toaster oven or microwave.
For an extra touch: Try adding a simple glaze made with powdered sugar and lemon juice for a zesty finish.
These vegan lemon raspberry muffins are light, flavorful, and perfect for any occasion. They’re quick to make and use pantry-friendly ingredients, so you can enjoy fresh, plant-based muffins whenever the mood strikes.
Nutrition
Serving: 1muffinCalories: 141kcalCarbohydrates: 31gProtein: 3gFat: 1gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.02gSodium: 154mgPotassium: 102mgFiber: 1gSugar: 14gVitamin A: 41IUVitamin C: 1mgCalcium: 67mgIron: 1mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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