Raspberry Lemon Muffins

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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. 

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

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

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

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

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

STEP 7: Let the muffins cool. Enjoy!

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