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Raspberry Lemon Bliss Muffins are more than just a treat; they are a delightful blend of flavors that evoke feelings of joy and comfort. The vibrant tartness of fresh raspberries, paired with the bright, zesty notes of lemons, creates a perfect harmony that tantalizes the taste buds. These muffins shine as a versatile option, suitable for breakfast, an afternoon snack, or even a light dessert. Whether enjoyed on a busy morning or served at a brunch gathering, Raspberry Lemon Bliss Muffins are sure to impress.

Raspberry Lemon Muffins

Discover the joy of baking with Raspberry Lemon Bliss Muffins, a delightful treat perfect for any occasion. This recipe combines the tartness of fresh raspberries and the zesty bite of lemons, creating a flavorful muffin that’s great for breakfast, snacks, or dessert. With easy-to-follow instructions and healthy ingredients like Greek yogurt and whole grains, these muffins are both delicious and nutritious. Indulge in these homemade delights and impress your family or guests!
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Ingredients
  

1 ½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup granulated sugar

1 large egg

½ cup Greek yogurt (plain, unsweetened)

¼ cup unsalted butter, melted and slightly cooled

1 tablespoon lemon zest (about 1 lemon)

2 tablespoons fresh lemon juice

1 teaspoon vanilla extract

1 cup fresh raspberries (or frozen, if out of season)

Optional: powdered sugar for dusting

Instructions
 

Prepare the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined and set aside.

      Combine Wet Ingredients: In a large mixing bowl, beat the granulated sugar and egg together until pale and fluffy. Next, stir in the Greek yogurt, melted butter, lemon zest, lemon juice, and vanilla extract until the mixture is smooth and uniform.

        Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to over-mix; it’s okay if the batter is slightly lumpy.

          Fold in Raspberries: Gently fold in the fresh raspberries into the batter, taking care not to crush them to keep some whole.

            Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about two-thirds full.

              Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes or until the tops are golden and a toothpick inserted into the center comes out clean.

                Cool: Remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.

                  Serve: Once cooled, sprinkle with powdered sugar if desired. Enjoy these delightful muffins warm or at room temperature!

                    Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins