Soy-Free Raspberry Muffins

Bursting with juicy raspberries and a hint of zesty lemon, these Soy-Free Raspberry Muffins are a delightful treat for any time of day. Made with simple pantry staples and free of soy, this recipe combines the creamy richness of buttermilk with the natural sweetness of fresh raspberries for a fluffy, tender crumb. A sprinkle of optional coarse sugar on top adds an irresistible crunch. Perfect for breakfast, brunch, or a mid-day snack, these muffins are ready in just 35 minutes, making them a quick and easy option for busy mornings. Whether you’re catering to dietary needs or just craving a fruity baked good, these homemade muffins are sure to become a family favorite.

Nutriscore Rating: 51/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 0.75 cups granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoons salt
• 1 cups buttermilk
• 0.5 cups unsalted butter (melted)
• 1 large egg
• 1 teaspoon vanilla extract
• 1.5 cups fresh raspberries
• 1 teaspoon lemon zest
• 2 tablespoons coarse sugar (optional, for sprinkling)

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.

Step 2

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until they are well combined.

Step 3

In a separate medium bowl, whisk together the buttermilk, melted butter, egg, and vanilla extract until smooth.

Step 4

Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix the batter.

Step 5

Gently fold in the fresh raspberries and lemon zest using a spatula, until they are evenly distributed throughout the batter.

Step 6

Divide the batter evenly among the muffin cups, filling each about 3/4 full. Optionally, sprinkle the tops with a little coarse sugar for extra texture and sweetness.

Step 7

Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 8

Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Step 9

Serve warm or at room temperature. Enjoy your soy-free raspberry muffins!

Nutrition Facts

Serving size	(1036.4g)

Amount per serving	% Daily Value*
Calories	2758.6

Total Fat 115.4g	0%
Saturated Fat 67.8g	0%
Polyunsaturated Fat 2.4g
Cholesterol 504.7mg	0%
Sodium 2457.4mg	0%
Total Carbohydrate 398.3g	0%
Dietary Fiber 18.9g	0%
Total Sugars 196.5g
Protein 42.5g	0%

Vitamin D 180.6IU	0%
Calcium 416.1mg	0%
Iron 13.5mg	0%
Potassium 976.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.1%

Protein: 6.1%

Carbs: 56.9%