Lemon and Raspberry Muffins recipe

Preparation Time: 20 minutes | Cooking Time: 20 minutes

These light and yummy lemon and raspberry muffins are made with yoghurt, which makes them incredibly light and moist. Serve them for breakfast, or as a mid-afternoon treat with a cup of tea.


  • 200g plain flour
  • 100g low fat natural yoghurt
  • 3 tbsp. veg oil
  • 150g caster sugar
  • 1 dstsp. baking powder
  • 1 tsp. grated lemon zest
  • 1/4 tsp. salt
  • 1/2 tsp. lemon extract
  • 2 egg whites
  • 1 tbsp. lemon juice
  • 250g raspberries
  • 2 tbsp. brown sugar


  1. Preheat the oven to 200C and grease or line a 12-hole mufifn tin.

  2. Combine the flour, caster sugar, baking powder, lemon zest and salt in a bowl. In another, whisk together the yoghurt, veg oil, lemon extract, egg whites and lemon juice. Add the wet mix to the dry mix and stir until combined, then fold in the raspberries. Divide between the muffin liners and sprinkle evenly with brown sugar.

  3. Bake for 15-17 minutes or until tested done with a skewer.

You can use frozen raspberries, if you like. You can also toss the raspberries with some of the flour to make sure that they stud the muffin rather than sink to the bottom. Recipe makes 12.

Recipe Details:

  • Author: Laura Young.
  • Published:

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