I love the versatility and convenience of muffins. Raspberry plus lemon is one of my favorite flavor combinations, so these raspberry lemon muffins are a popular quick, healthy snack in my house. They work with gluten-free flour as well as white whole wheat flour. Different berries can be substituted with equally delicious results.
If you won’t eat all these muffins within a couple days, you can freeze the extras for a day when you need to grab a quick snack. Simply defrost on the counter or in the oven. Raspberry lemon muffins are the perfect addition to a lunch box, too!