Raspberry Muffins Recipe

You all know I love baking muffins. They make a great low point quick breakfast or a nice treat with your lunch. This Raspberry Muffins Recipe is one of my favorites. The pairing of raspberry and lemon is divine and is the perfect flavor to celebrate spring and summer. Raspberry Muffins Recipe has just enough sweetness that it leaves a smile on your face without blowing a ton of sugar on a baked treat. Each muffin is just two Weight Watchers points. Who can’t fit in two points into their day?! Both points are completely worth it for these muffins. 

Freshly squeezed lemon and fresh raspberries are the key to this Raspberry Muffins Recipe. Fresh ingredients are always a highlight in my opinion. They bring a burst of flavor, which you often need if you’re on a diet. These muffins help keep your food fun, so you don’t dread what you eat. It’s the best way to ensure you stay on track with your goals – love what you eat! 

Three reasons why you need to make this recipe!

They are just slightly sweet, but bursting with fresh berry flavor. 

There are only two tablespoons of sugar in the whole recipe, which lets raspberries be the highlight of these muffins. Fresh berries are perfect for enhancing dishes, and this Raspberry Muffins recipe is no different. 

You can easily change the fruit if you prefer. 

I love the raspberries in this dish, but if you love blueberries, why not use those instead? Take this recipe and make it your own! 

Start your day with the bright flavors of raspberry and lemon.

If you’re in a place where most mornings are rainy or dreary, these raspberry muffins will brighten your mornings. With a burst of flavor from the tart raspberries and tangy lemon, it’s hard not to bring a smile to your face. 

Ingredients you need to make Raspberry Muffins Recipe: 

• 2 eggs
• 2 tablespoons brown sugar
• ⅓ cup unsweetened apple sauce
• 2 tablespoons freshly squeezed lemon
• ⅓ cup low fat milk 
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon lemon zest
• 1 ⅓ cup all purpose flour
• 1.5 cups fresh raspberries, cut in half

How to make Raspberry Muffins Recipe (step by step): 

1. Preheat the oven to 350F and spray a 12 hole regular size muffin tin with some nonstick cooking spray. 
2. In a bowl, whisk the eggs and brown sugar together until it’s light and fluffy. Add in the apple sauce, lemon juice, vanilla extract, and low fat milk. Stir well.
3. Stir in the baking powder, baking soda, lemon zest, and all purpose flour.
4. If the raspberries are large then cut them in half, and very slowly fold them into your batter.
5. Pour the batter into the sprayed muffin tin and divide it evenly over the 12 cups.
6. Bake the muffins in the oven for 20 minutes. Let cool for 5 minutes before taking them out of the muffin tin. Enjoy! 

Makes 12 muffins. Nutrition info for 1 muffin: Calories 76,  Fat 1 g, Saturated fat .31 g,  Carbs 13 g,  Fiber 1.43 g, Sugars 1.56 g, Sodium 112.67 mg, Protein 3 g. 

WW Points 

• Eggs 0 points
• Packed brown sugar 8 points
• Unsweetened apple sauce 0 points
• Freshly squeezed lemon 0 points
• Low fat milk 2 points
• Vanilla extract 0 points
• Baking powder 0 points
• Baking soda 0 points
• Lemon zest 0 points
• All purpose flour 17 points
• Fresh raspberries 0 points

2 points per muffin based on the WW app recipe creator.  

If you’re using an older version of WW, check out these points below. 

2PP, 2SP blue, green & purple

Different ways to change up this recipe: 

• Add Lily’s No Sugar Added white chocolate chips to the batter for a fun treat if you have the points for it. 
• As stated above, don’t be afraid to use your favorite berries in this recipe. You could even use a mix of blueberries, raspberries, and blackberries. 
• I don’t suggest using frozen (thawed) berries as it will add too much moisture to the batter and they won’t rise correctly. Fresh is best! 

Tips and Tricks for Making Raspberry Muffins Recipe: 

• Don’t use muffin liners- the raspberry muffins will stick! 
• Store these muffins in the fridge for up to seven days. Just remember to microwave them for 10-20 seconds before eating, to bring the moisture back into them. Storing muffins in the fridge can dry them out. 
• You can freeze these muffins in a freezer zip-loc bag and they will keep for up to three months. 
• Use self-rising flour if you’re in a pinch. Just don’t add in the baking powder and baking soda – those are already mixed into self-rising flour. 

Similar recipes you’ll enjoy: 

• Carrot Cake Muffins
• Mini Corndog Muffins
• Double Chocolate Banana Bread