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Are you ready to embark on a culinary adventure that will tantalize your taste buds and brighten your mornings? Introducing the Zesty Raspberry Lemon Bliss Muffins, a delightful treat that perfectly balances the tartness of fresh raspberries with the bright zing of lemon. These muffins are not just a breakfast staple; they are a versatile snack that can elevate any occasion, from brunch gatherings to afternoon tea.

Raspberry Lemon Muffins

Discover the joy of baking with Zesty Raspberry Lemon Bliss Muffins, a perfect blend of tart raspberries and bright lemon flavor. This easy recipe provides step-by-step instructions and tips to ensure your muffins turn out fluffy and delicious every time. Ideal for breakfast, snacks, or dessert, these delightful treats are not only tasty but also packed with nutritional benefits. Explore variations for dietary needs and learn how to make them your own!
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Ingredients
  

1 ½ cups all-purpose flour

¾ cup granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 large lemon (zest and juice)

½ cup unsalted butter, melted

1 large egg

1 teaspoon vanilla extract

½ cup buttermilk (or milk with 1 tablespoon vinegar)

1 cup fresh raspberries (or frozen, thawed and drained)

Optional: powdered sugar for dusting

Instructions
 

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

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

      Combine Wet Ingredients: In a separate bowl, mix the melted butter, lemon zest, lemon juice, egg, and vanilla extract until smooth. Stir in the buttermilk until just combined.

        Combine Mixtures: Pour the wet ingredients into the dry mixture. Gently fold using a spatula until just combined; be careful not to overmix. The batter will be slightly lumpy.

          Add Raspberries: Carefully fold in the raspberries, reserving a few for topping if desired.

            Fill Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full. Top with the reserved raspberries if you wish for an extra burst of color.

              Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden and spring back when touched.

                Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar just before serving, if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 12 muffins