I'm Caitlin - culinary hostess, wellness retreat curator, and homebody at heart. This blog is where I share seasonal recipes, intentional living tips, and behind-the-scenes moments from my kitchen, travels, and retreats.
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Bright, fluffy, and bursting with citrusy goodness – these Lemon Raspberry Swirl Muffins are a spring or summer brunch essential. They’re naturally sweetened, gluten-free, and swirled with fresh raspberries for the prettiest pop of color. The best part? You can whip them up in one bowl with minimal fuss.
These muffins check all the boxes : gluten-free, naturally sweetened, simple to make, and absolutely delicious. They’re ideal for hosting, brunch spreads, or weekly meal prep. The lemon zest gives them a refreshing brightness while the raspberry swirl adds a pop of flavor with minimal effort.
Ingredients You’ll Need
Coconut flour : adds fiber and keeps these muffins naturally gluten-free
Coconut sugar : for a mellow, caramel-like sweetness
Eggs : gives these muffins their structure and moisture
Lemon juice + zest : adds the bright citrus flavor we all love
Vanilla extract + sea salt : balances the sweetness and deepens the flavor
Raspberries + honey / maple syrup : for the fruity swirl that adds both flavor and visual appeal
Baking soda
Equipment Overview
1 large mixing bowl
Blender or small food processor
Standard muffin tin (12-well)
Muffin liners
Measuring spoons + cups
Knife or toothpick for swirling
Step-By-Step Instructions
Preheat oven to 350°F and line 9 muffin cups with paper liners (or spray well with coconut oil or avocado oil spray).
Make the batter : In a large bowl, whisk together the coconut flour, coconut sugar, eggs, lemon juice, lemon zest, vanilla, baking soda, and a pinch of salt until smooth and well combined.
Distribute the batter evenly among the 9 muffin wells.
Make the raspberry swirl : In a blender, purée raspberries with honey or maple syrup. Use a spoon to add about 1 tablespoon of purée to each muffin well, then swirl gently using a knife or toothpick.
Bake for 25 – 30 minutes, or until a toothpick comes out clean and the tops are golden brown.
Cool for 5 – 10 minutes before removing from the tin. Garnish with fresh raspberries or extra lemon zest if desired.
Storage Tips
Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
Muffins freeze beautifully – just wrap individually and freeze for up to 2 months. Thaw overnight or reheat in the microwave.
Frequently Asked Questions
Can I use other berries besides raspberries?
Absolutely! Blueberries or blackberries work well – just keep the same measurements and swirl the purée the same way.
How do I make these dairy-free?
They’re already naturally dairy-free as written – no swaps needed!
Can I use frozen berries?
Yes, but thaw and drain them first to prevent extra moisture from affecting the batter.
Do I need to swirl the berries
The swirl adds flavor and color, but you can also gently fold the berry purée into the batter instead for a marbled effect.
These Lemon Raspberry Swirl Muffins are bright, fluffy, and naturally sweetened with coconut sugar and honey. A gorgeous (and easy) make-ahead recipe for brunches, parties, or poolside snack.
Ingredients
1/2 cup coconut flour
1/2 cup coconut sugar
5 large eggs
juice of 2 lemons
zest of 1 lemon
1 teaspoon vanilla extract
1 teaspoon baking soda
pinch of sea salt
1 cup fresh raspberries
2 tablespoons local honey or maple syrup
muffin liners (or coconut / avocado oil spray)
Instructions
Preheat oven to 350°F and line 9 muffin cups with paper liners (or spray with coconut oil or avocado oil spray).
Make the batter : In a large bowl, whisk together the coconut flour, coconut sugar, eggs, lemon juice, lemon zest, vanilla extract, baking soda, and a pinch of salt until smooth and well combined.
Distribute the batter evenly among the 9 muffin wells.
Make the raspberry swirl : In a blender, purée raspberries with honey or maple syrup. Use a spoon to add about 1 tablespoon of purée to each muffin, then swirl gently using a knife or toothpick.
Bake for 25 – 30 minutes, or until a toothpick comes out clean and the tops are golden brown.
Cool for 5 – 10 minutes before removing from the tin. Garnish with fresh raspberries or extra lemon zest if desired.
Swap raspberries for blueberries or blackberries if you’d like.
Add extra lemon zest on top after baking for an additional pop of flavor.
Store in the fridge or freezer for easy grab-and-go snacks.
Prep Time:10 minutes
Cook Time:25 – 30 minutes
Category:Breakfast, Brunch, Snacks
Method:Baked
Cuisine:American, Seasonal
Caitlin Lindsey
post author
Caitlin is the creative visionary behind Fit to Entertain, where food, wellness, and intentional living come together. She's passionate about helping others bring joy to the table and live beautifully - one meal at a time.
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