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There's something inherently delightful about the aroma of freshly baked muffins wafting through the kitchen. Zesty Lemon Raspberry Bliss Muffins encapsulate this charm perfectly, combining the invigorating tartness of lemon with the sweet, juicy burst of ripe raspberries. These muffins are not just a treat for the taste buds; they are also a feast for the senses, with vibrant colors and a refreshing flavor that makes them an ideal choice for breakfast or a mid-afternoon snack.

Lemon Raspberry Muffins

Experience the bliss of Zesty Lemon Raspberry Bliss Muffins! These delightful treats combine the tangy freshness of lemon with the juicy sweetness of raspberries, creating a perfect balance of flavors. Simple to make, they are ideal for breakfast or an afternoon snack. Enjoy a fluffy texture with each bite and bring warmth to your kitchen as they bake. Perfect for sharing or enjoying solo, these muffins are a lovely way to brighten your day and satisfy your sweet cravings.
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Ingredients
  

1 ½ cups all-purpose flour

½ cup granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

Zest and juice of 1 large lemon

½ cup unsalted butter, melted and slightly cooled

1 large egg

½ cup buttermilk (or substitute with milk plus 1 teaspoon vinegar)

1 teaspoon pure vanilla extract

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

Optional: powdered sugar for a light dusting

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Prepare a muffin tin by lining it with paper liners or lightly greasing it with cooking spray or butter to ensure easy release after baking.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Make sure these ingredients are well combined to ensure an even rise of the muffins.

      Combine Wet Ingredients: In a separate bowl, whisk together the slightly cooled melted butter, lemon zest, fresh lemon juice, egg, buttermilk, and vanilla extract. Whisk until the mixture is smooth and homogeneous.

        Combine Mixtures: Carefully pour the wet ingredients into the bowl containing the dry ingredients. Use a spatula to gently fold the mixtures together until just combined. Be cautious not to overmix; a few lumps in the batter are perfectly fine.

          Add Raspberries: Gently fold in the fresh raspberries, being careful to distribute them evenly throughout the batter without smashing them.

            Fill Muffin Tins: Evenly distribute the batter into the prepared muffin cups, filling each about ¾ full. This will give the muffins space to rise beautifully as they bake.

              Bake: Place the muffin tin in the oven and bake for 18-22 minutes. They are done when the tops turn golden brown and a toothpick inserted into the center of a muffin comes out clean.

                Cool: Once baked, remove the muffins from the oven and allow them to cool in the pan for about 5 minutes. This helps them set perfectly. After that, transfer them to a wire rack to cool completely.

                  Serve: If you like, you can lightly dust the cooled muffins with powdered sugar for an elegant touch. These delightful muffins pair wonderfully with a cup of coffee or tea, making for a perfect morning treat or afternoon snack!

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