Raspberry Lemon Cornmeal Muffins

Eric and I just got back from Orlando, which was blazin’ hot. We thought we’d get a little reprieve once we landed in Ohio, only to be welcomed by 95 degree temperatures. Not cool, Ohio – not cool at all. So of course, what better plan is there than to crank up my oven and bake a delicious summer play on Cornmeal Muffins?

When the weather heats up, I find myself craving lemonade. I’m fairly certain there isn’t anything more refreshing than a tall, ice cold glass of homemade lemonade – more specifically Raspberry Lemonade. I’m also a lover of fresh berries in my lemonade, I think they combine perfectly to a create sweet and tart flavor that truly hits the spot.

These Raspberry Lemon Cornmeal Muffins were inspired by my love of that lemonade and my need for a quick and tasty breakfast that I can grab while I run out the door on the way to these last few weeks of school – Summer break here we come.

Sweet, fresh raspberries and tangy lemon all rolled up into one deliciously moist cornmeal muffin. And by using Truvia Baking Blend, I am able to cut back on the calories while still enjoying my morning breakfast muffin.

These muffins are perfect for eating on a warm spring morning, alongside your cup of coffee, or hey, even a nice tall glass of lemonade. Lemonade is totally the new breakfast trend!

Raspberry Lemon Cornmeal Muffins

Yield: 12 muffins

Prep Time: 15 minutes


  • 1 1/2 cups all-purpose flour
  • 3/4 cup cornmeal
  • 1/4 cup of Truvia Baking Blend (see sugar substitution note below)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 teaspoons finely grated lemon zest
  • 1 1/4 cups low-fat buttermilk plus about 2 tablespoons for tops
  • 2 large eggs, separated
  • 2 tablespoons unsalted butter melted
  • 1 1/2 cups raspberries, rinsed, drained and patted dry
  • Nonstick cooking spray (I use Coconut Oil Spray from Trader Joe's)


  1. Position rack to center of oven and preheat to 400°F. Lightly coat a standard muffin tin with cooking spray or line with paper muffin liners.
  2. In a medium bowl, whisk together flour, cornmeal, Truvia Baking Blend, baking powder, baking soda, cinnamon, salt, and lemon zest.
  3. In a small bowl, whisk together buttermilk, egg yolks, and butter. Slowly stir buttermilk mixture into flour mixture until just blended.
  4. In the bowl of an electric mixer fitted with a whisk attachment or in a large bowl with an electric mixer, beat the egg whites until just stiff. Gently fold the stiff egg whites and raspberries into the batter until just combined.
  5. Spoon the muffin batter into the prepared muffin tin, filling each cup three-quarters full. Bake muffins for 12 minutes, remove from oven and gently brush the tops with remaining buttermilk. Continue baking until the muffin tops are golden and a toothpick inserted into the center of a muffin comes out clean; about 6 to 8 minutes more.
  6. Let muffins cool slightly, about 10 minutes, before removing from muffin tin.


- I used fresh raspberries for this recipe, but you could try any of your favorite berries in place of the raspberries. - I decided to make these with no liners, because they hold up very well, but feel free to use your favorite muffin liners. - If you would like to use granulated sugar in place of the Truvia Baking Blend, simply double the measurement to 1/2 cup sugar.
My Baking Addiction adapted from Martha Stewart.

Disclosure: My Baking Addiction has teamed up with Truvia to develop recipes using Truvia® Baking Blend. This is a sponsored post written as part of that program. All opinions about Truvia Baking Blend are my own.

24 Responses to “Raspberry Lemon Cornmeal Muffins”

  1. I can only imagine how hot it is there right now! it’s actually pretty rainy here in Montreal, but it’s a nice change. Lovely recipe!


    • Jamie — May 23, 2013 at 11:38 am

      It’s actually cooled down a bit in Ohio – only 75 today which means I can crank the oven back up today! Thanks for stopping by.

  2. Rachel @ Baked by Rachel — May 23, 2013 at 9:12 am

    I absolutely love raspberries and lemons together! These sound delicious.


    • Jamie — May 23, 2013 at 11:37 am

      Me too – it’s my favorite summer combination! Thanks so much for stopping by.

  3. Chung-Ah | Damn Delicious — May 23, 2013 at 7:15 pm

    95 degrees?! I would not survive!

    Love these muffins btw. I am a fan of anything involving cornmeal!


    • Jamie — May 24, 2013 at 8:26 am

      YES! It was brutal – the weather totally chilled out though – so I am in a much better mood. ;) Thanks so much for stopping by – have a great weekend.

  4. Abby — May 23, 2013 at 7:34 pm

    love, love these! such a perfect summer breakfast treat… can’t wait to whip up a batch!


    • Jamie — May 24, 2013 at 8:25 am

      They are indeed the perfect breakfast! In fact, I wish I had one right now! :) Have a great weekend and thanks so much for stopping by.

  5. Miss Messy — May 24, 2013 at 5:43 am

    Wow looks great. I don’t think I can get cornmeal but this looks perfect! :)


    • Jamie — May 24, 2013 at 8:23 am

      Thanks so much for stopping by – have a great day!

  6. Paula B. — May 24, 2013 at 9:51 am

    Agree on the lemonade, so refreshing. And, these muffins, I think I’ll be baking them this weekend. We have had a very long spring here in New England, we’ve only been in the eighties twice. Holiday forecast is calling for rainy and cool, good baking weather. Won’t the muffins be a nice treat to bring to a cookout!


    • Jamie — May 24, 2013 at 10:05 am

      We’ve had a little reprieve too – it’s only supposed to be in the high 60s this weekend, which is fine by me. Have a great holiday weekend and thanks so much for stopping by.

  7. Jenn@eatcakefordinner — May 25, 2013 at 9:34 pm

    I made these last night and they are fabulous! I used regular sugar and blackberries and will definitely make them again.


    • Jamie — May 26, 2013 at 11:54 am

      Ooooh I bet the blackberries were amazing! Thanks so much for stopping by and reporting back.

  8. Michele — May 26, 2013 at 10:17 am

    Makes me want to make some raspberry lemonade! That is my fave. I’ve never used Truvia. Will have to give it a try. ;)


    • Jamie — May 26, 2013 at 11:53 am

      Thanks so much for stopping by – have a great weekend.

  9. Charlie - Baking At Home — May 29, 2013 at 7:03 pm

    Wow, what an interesting combination. I’ll be having these for breakfast soon.


    • Jamie — August 11, 2013 at 8:27 pm


      It’s a wonderful combo! Definitely give them a try. Thanks for following MBA and have a great day!


  10. Seonaid — May 30, 2013 at 9:52 am

    Sounds like a great combination! Can’t wait to try them.


    • Jamie — August 11, 2013 at 8:35 pm


      Thank you! Please stop back and let us know how they turn out! Have a great day!


  11. Peggy — May 31, 2013 at 11:21 am

    These muffins look awesome!


    • Jamie — June 1, 2013 at 10:46 am

      Thanks so much, Peggy! Have a great weekend.

  12. Zoe — June 21, 2016 at 8:33 pm

    These turned out very well ..not a sweet muffin but excellent flavour ..I did not separate the eggs but beat them together into the buttermilk and they are tender and got good height, every bit as much as in the picture ..wondering why beating egg whites separately is in the recipe ?


    • Jamie — June 23, 2016 at 11:19 am

      Hi, Zoe! I think beating the egg whites and folding them in gives more airiness and fluffiness to the muffins. I’m so glad you enjoyed them!

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