Light and fluffy muffins bursting with fresh raspberries and bright lemon flavor—perfect for breakfast or a sweet snack.

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Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk together Greek yogurt, eggs, milk, oil, lemon zest, lemon juice, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Fold in raspberries carefully to avoid crushing them.
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Use full-fat Greek yogurt for the best texture and moisture.
Frozen raspberries can be used, but do not thaw them before adding to the batter.
For a stronger lemon flavor, add a bit of lemon extract or more zest.
Muffins can be stored at room temperature for 2 days or frozen for up to 3 months.