Vegan Raspberry Lemon Muffins

June 17, 2021
This recipe makes the lightest little raspberry lemon muffins. Muffins are so quick and simple to make and require no decorating after they have baked. I packed these muffins with the flavors of summer—lemon and raspberry!

I love the combination of lemon and raspberry but don't see many products with these flavors. The raspberry is sweet and tart, I love the bright bursts of pink the fruit gives the little cakes. The lemon is such a classic muffin flavor. I use the zest and juice of two lemons in this recipe to give a really zing. The addition of the seeds on top of the muffins add some crunch, but these are totally optional.

Muffins are a perfect additions to a lunchbox or a picnic. They are a little more sturdy than cupcakes and the size of these make them perfect for packing into little tubs. Once you have made these a couple of times, you can easily change the flavors to match your tastes. You can leave out the raspberry and add poppyseeds for a classic lemon and poppyseed muffin. You can even top with a drizzle of lemon icing. If I don't have raspberries to hand, I love adding blueberries—they taste so delicious with the lemon.
vegan lemon raspberry muffins

Vegan Raspberry Lemon Muffins

Recipe Type: Breakfast Sweets
utensils YIELDS 12 muffins
herb graphic for recipe card
  • 200g Self-Raising Flour
  • 75g Sugar
  • 1/4 teaspoon Salt
  • 200 ml Plant Milk
  • 2 Lemons
  • 30 ml Vegetable Oil
  • 50g Raspberries
  • 50g Mixed seeds (optional)
        graphic for recipe card


1. Pre-heat the oven to 175°C and grease a 12 hole muffin tin.

2. In a mixing bowl, add the flour, sugar, salt, zest of 2 lemons and raspberries.

3. In a jug, add the milk, oil and juice of two lemons.

4. Add the wet ingredients into the flour.

5. Mix until combined and you have a smooth batter.

6. Spoon evenly between the 12 holes of the muffin tin.

7. Top each muffin with a sprinkle of seeds.

8. Bake for 20 minutes until pale golden and springy to touch.

9. Allow to cool in the tin before removing.

Also by Katharine: Vegan Biscoff Rocky Road Bars

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Photo: Katharine Hopkins

Katharine Hopkins
Kat is a baker, pastry chef and freelance writer based in Sheffield, UK. She is vegan and passionate about sharing delicious, easy and accessible plant-based recipes everyone can enjoy. Kat runs a vegan baking and recipe blog and you can find her on Instagram @_veganbaker.


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