Soft Lemon Raspberry Muffins

These raspberry muffins are no mixer lemon raspberry muffins. They use frozen (you can also use fresh berries) raspberries.

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STEP 1: Combine the dry ingredients.

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STEP 2: Mix the wet ingredients. Pour into the dry ingredients. Mix until just combined.

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STEP 3: Fold in the raspberries tossed in 1 Tbsp of flour.

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STEP 4: Cover the batter and let it rest for 1 hour.

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STEP 5: Use a large cookie scoop to fill the prepared muffin tins to the top with batter.

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STEP 6: Bake for 5 minutes at 425 degrees. Lower to 350 degrees and bake for 10-13 minutes.

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STEP 7: Let the muffins cool. Enjoy!

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