You all know I love baking muffins, they make a great low point quick breakfast or a nice treat with your lunch and when I can get them to 2 smart points each it’s a good day! πŸ™‚ These raspberry lemon muffins are the perfect flavor combination, just enough sweetness to them to leave a smile on your face.. Bake up a batch today and you won’t be disappointed.. Full size muffins at 2 points is a win win in my books..

Raspberry lemon muffins

2PP, 2SP blue, green & purple
5 from 6 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Baking
Servings 12


  • 2 eggs
  • 2 Tbsp brown sugar
  • 1/3 cup unsweetened apple sauce
  • 2 Tbsp fresh squeezed lemon
  • 1/3 cup milk I used 1%
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp lemon zest
  • 1 1/3 cups flour
  • 1.5 cups fresh raspberries cut in half


  • Preheat oven to 350F and spray a 12 hole regular size muffin tin with some non stick spray, don't use muffin liners.
  • In a bowl whisk the eggs and brown sugar together, add in the apple sauce, lemon juice,vanilla and milk and stir well.
  • Stir in the baking powder, soda, lemon zest and flour.
  • If the raspberries are large then cut them in half, very slowly fold them into your batter.
  • Pour out batter into muffin tin and divide over your 12 cups.
  • Bake in oven for 20 minutes, makes 12 muffins at 2 personal points, 2 smart points on all 3 MyWW programs or 2 points plus each.
  • Nutritional info per muffin (not incl raspberries) Calories.. 73...Fat 0.8g..Sat fat 0.2g...Carbs 12.8g.. Fiber 0.4g...Sugars 3g..Protein 3g..



    • Drizzle Reply

      Yes, but there is added water so just be careful of that

  1. I made these Raspberry lemon muffins today and they are delicious
    Thanks for all the recipes and info that you post.
    Yesterday I made the Creamy Tomato Tortellini Soup for lunch it was a big hit !

    • Drizzle Reply

      Hi Sandi, your on a roll πŸ™‚ So glad you enjoyed both recipes!

  2. Hello, I loved these muffins! I was wondering do I need to refrigerate them after baking? Thanks!

    • Drizzle Reply

      Hi, so glad you enjoyed them, because of the ingredients use I always put my muffins in the fridge after day 1..

  3. Mary Ann Hannant Reply

    These were so delicious! I thawed frozen raspberries and drained them. They turned out great.

  4. Made these last night! Soooo yummy!!! Thank you! I LOVE your recipes!!!

  5. Kate, are these in the full size muffin tin? And just confirming I would need to add the raspberries in for a full carb count for my daughters diabetes diagnosis right?

    These look amazing

    • Drizzle Reply

      Yes regular size muffin tin and yes you would need to add the raspberries in for the full nutritional count

  6. Loves these! Thank you for this awesome recipe. I tried also tried it once with half raspberries and half blueberries and it worked out delicious.

    • Drizzle Reply

      So glad you enjoyed the muffins Marie πŸ™‚ Thanks for the tip too!

  7. Just discovered your website Γ nd last week I baked these muffins for our daily snacks. These are delish. Thank you so much for sharing your recipes.

  8. Love these muffins! They’re a perfect way to start the day and satisfy the need for something that feels substantial but is low in points. Add a piece of fruit on the side and you’ve got a great breakfast!

  9. I love, love , love your recipes! Made these tonight they are sooooo good! Had to stop myself at two lol
    Thanks so much for all you do! πŸ™‚

    • Drizzle Reply

      You are very welcome Cindy! So glad you enjoyed the muffins πŸ™‚

  10. Thank you for this recipe, I made these today with blueberries and they turned out great. I’ve been on the hunt for a low point muffin recipe and this one is perfect!

    • Drizzle Reply

      So glad you enjoyed them Jill, I have several low point muffins, hopefully you find another one you like πŸ™‚

  11. I tried these, but I’m not sure they turned out correctly. Followed the recipe exactly, and double checked all ingredients.. they were very gooey inside, maybe do to the raspberries?? Are they supposed to be “cake-like”?

    • Drizzle Reply

      Raspberries can be tricky to bake with, especially if the ones you used were really large, you did’nt use frozen ones did you?

  12. Rosemary Little Reply

    I was wondering, what do you think blackberry would be like? They are on sale at the store and these sound good.

    • Drizzle Reply

      HI Rosemary, they would still be yummy although I would suggest maybe cutting the berries in half as blackberries tend to be big and that could result in mushy muffins πŸ™

  13. I made these muffins for morning tea this morning. So yummy!!! I had to use frozen berries and they turned out really well. I also added 1/3 cup white chocolate chips. Increased sp, but not by much. Thank you. I love your recipes. ????

    • Drizzle Reply

      Hi Tania, so glad you enjoyed the muffins, I love the chocolate addition πŸ™‚

  14. Reid Lancaster Reply

    This recipe looks delicious, as do all of yours! I can’t wait to start baking. I was wondering if you have tried strawberries instead of raspberries?

    • Drizzle Reply

      Thank you, no I haven’t but I have seen people on instagram do so, just cut them small if you can πŸ™‚

    • Melissa Davis Reply

      I am excited to try these out. Going to make them tonight. Are they 2sp per muffin?

      • Drizzle Reply

        Hi Melissa, I hope you enjoy them and yes they are 2SP each

  15. Pingback: Weight Watchers Low Fat Lemon Bars

  16. Hi Kate!
    Love your recipes! Just had a question about this one. I’ve never baked with fruit before and I have made this recipe twice now and both times the areas in the muffin that has the raspberries remains mushy. The rest of the muffin is cooked perfectly but it has pockets of mushy around the raspberries. Is that normal or am I doing something wrong?

    • Drizzle Reply

      Hi Ashley, I find raspberries (and strawberries) to be difficult to bake with and yes the areas with the fruit will likely be a little mushy just do to the fruit, your getting the mushy from the fruit not from a underbaked muffin, hope that helps

  17. This recipe sounds awesome, I’m going to try it soon. Can I do all the mixing in a food processor?

  18. Loved these and I am super picky. The batter itself is not sweet but the raspberries really add some taste. They taste better warmed up for sure. I would add more lemon juice and zest next time. I found that taking them out of the muffin tray as soon as you can to cool avoids mushy bottoms that can be caused by the wet fruit. I will be making these again. yum

    • Drizzle Reply

      Glad you enjoyed them Amanda, and thanks for the tips πŸ™‚

  19. I didn’t have any fresh raspberries on hand, so used frozen blueberries. They turned out amazing! Thank you for all your great recipes.

    • Drizzle Reply

      You are very welcome, so glad you enjoyed the muffins! πŸ™‚

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