Gluten Free Raspberry Muffins (with Lemon)

Gluten Free Raspberry Muffins

I am excited to share with you another delicious recipe – fluffy gluten free raspberry muffins with lemon! If you are looking for a new and flavorful gluten free breakfast idea, then these muffins are a must-try. Try also these creamy lemon muffins, and these rice flour chocolate chip muffins!

Why You Will Love This Recipe

Moist interior. These muffins are in no way dry! The combination of gluten free flours makes a difference and allows for a moist crumb that will bring satisfaction with every bite.

Flavor. The fresh raspberries make these muffins absolutely delicious, especially if they are picked right from your garden!

Easy recipe. This basic gluten free muffin recipe is very quick, you don’t need to use yeast and there is no resting time for the dough required. All you need is to combine the wet and the dry ingredients separately, then bring them together in one bowl, mix, scoop, and bake!

Simple ingredients. In this recipe I provide my own gluten free flour mix if you don’t want to buy those expensive pre-mixed blends. The rest of the ingredients you most likely already have in your pantry and refrigerator!

Gluten Free Lemon Raspberry muffin

Substitutes and Swaps

Dairy Free

You can use dairy free yogurt and plant based milk in place of buttermilk. Use 3 ounces of the yogurt and 3 ounces of plant-based milk for this muffin recipe. Use vegan butter or coconut oil in place of butter in the recipe.

Vegan

In order to make egg-free lemon raspberry muffins you will need to get rid of the eggs and replace them with 2 chia eggs. A chia egg is a tbsp of chia seeds combined with a tbsp of warm water. Let the chia seeds soak in water for a few minutes until it starts looking more like a gel. To replace dairy just follow the instructions in the paragraph above.

Gluten Free Flour

I am using my own gluten free flour blend for these muffins, but you can try using a premixed blend you normally use for gluten free baking.

Buttermilk vs. Milk

It is better to use buttermilk for this recipe instead of milk with some lemon juice (that doesn’t quite create a real buttermilk texture), but if you don’t have any buttermilk on hand check out this list of buttermilk substitutes.

Raspberries

You can substitute the raspberries with blueberries to make gluten free blueberry muffins.

Sugar

To make gluten free muffins without sugar you can use coconut sugar as it is said to be sugar free, or if you are like me and think that coconut sugar is still sugar, then try out some savory muffin recipes instead!

Ingredients for Gluten Free Raspberry Muffins

For the Muffins

Ingredients for Gluten Free Raspberry Muffins (1)
RASPBERRIES for gluten free muffins (1)

How to Make Gluten Free Raspberry Muffins

Step 1 – Combine the dry ingredients

Preheat the oven to 320F/160C. Grease your muffin tins (or line them with muffin baking paper). You can skip this step if you are using silicone muffin tins as the muffins naturally don’t stick to those!

Combining all the dry ingredients for the gluten free raspberry muffins

In a large mixing bowl combine the flours, starch, xanthan gum, baking powder, baking soda, salt, and sugar. Mix to incorporate and set aside.

Step 2 – Combine the wet ingredients

In a medium size mixing bowl combine the buttermilk, melted butter, lemon juice, and eggs, and whisk to incorporate. Set aside.

Step 3 – Mix and bake

Pour the wet ingredients into the bowl with the dry ingredients and mix well to incorporate. Carefully fold in the raspberries with a rubber spatula. Pour the batter into the tins filling them up almost to the top. Place the muffin tins into the preheated oven and bake for 20-30 minutes. Check if the muffins feel firm and spring back as you push onto them. If the dough sinks as you press on it, leave the muffins in the oven for another 5-10 minutes to continue baking!

Combining the dry and wet ingredients for the gluten free raspberry muffins
Fold the raspberries into the dough
Scoop the muffins into the muffin tins

Let the muffins cool for a few minutes before taking them onto a cooling rack or a platter. Do not leave your muffins in the tins for more than 10 minutes as they will become wet and saggy on the bottom if left in the tins. You can top them with lemon icing if you prefer! Enjoy!

Gluten Free Raspberry Muffins

Expert Tips

– Slightly push your muffins with your finger to see whether your muffin tops spring back before taking them out from the oven to ensure they are baked through and are holding their shape.

– Don’t leave the muffins in the tins after baking for longer than 10 minutes as they will become wet and saggy on the bottom if you leave them in for too long.

– Don’t mix the raspberries into the batter too much to make sure you are not breaking them apart too much.

– Feel free to make your own lentil flour at home by simply grinding some lentils in a spice or a coffee grinder. Sieve the flour before using it to ensure the firm bits won’t break someone’s teeth! More details on how to make your own lentil flour here!

– If using fresh berries, place them into the refrigerator for 10 minutes before mixing into the batter to protect the raspberries from breaking down too much during mixing.

Gluten Free Raspberry Lemon Muffins

Frequently Asked Questions

Can I Freeze Gluten Free Raspberry Muffins?

Yes, you can freeze your muffins in a freezer-safe bag for up to 2-3 months. After that, they will start losing their original flavors, but will still be good for baking.

Can I Add Chocolate Chip to These Gluten Free Raspberry Muffins?

You may add some chocolate chip to the dough, although it can potentially impact the texture of the muffins. If you would like to make gluten free chocolate raspberry muffins, you might be better off looking for a recipe that is specifically developed for such a flavor combination!

Are These Gluten Free Raspberry Muffins Healthy?

Muffins are generally not the healthiest foods as they are high in fat and sugar content. However, if you want to enjoy some healthy gluten free muffins, you might check out some savory gluten free muffin recipes!

How to Make Gluten Free Muffins Fluffy?

It is always up to the flour blend you are using. There are plenty of gluten free flours out there and it is not easy to find the best one, especially with all the crazy marketing that goes on everywhere on the blogs. But here is a good breakdown of how gluten free flour blends work and how to find the best one for your fluffy gluten free muffins!

More Gluten Free Dessert Recipes You Will Love

Gluten Free Lemon Muffins

Gluten Free Peanut Butter Cinnamon Rolls

Gluten Free Cherry Crumble

Gluten Free Cherry Banana Bread

Did you like this recipe for gluten free raspberry muffins? Please leave a 5 star rating in the recipe card below! And if you REALLY liked this muffin recipe consider supporting it by buying me a coffee! Thank you and have a great day!

Raspberry muffin cut in half

Gluten Free Raspberry Muffins (Easy Recipe)

Natasha
Delicious fresh flavors of raspberries are coupled with the richness of various gluten free flour types. These muffins are indeed better than regular wheat muffins because of its flavor complexity and nutritious value!
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Cooling Time 10 mins
Total Time 50 mins
Course Breakfast, Dessert
Cuisine American, European
Servings 17 muffins
Calories 150 kcal

Equipment

  • A muffin tin fitting 17 muffins (could be 2 different muffin trays)
  • 2 large mixing bowls
  • 1 wisk

Ingredients
  

  • ½ cup (103 grams) lentil flour can make it yourself with a coffee grinder
  • cup (103 grams) white rice flour
  • cup (110 grams) corn flour
  • ½ cup (70 grams) cornstarch can substitute with potato starch 1:1
  • tsp xanthan gum can substitute with guar gum
  • 3 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (200 grams) white granulated sugar
  • ¾ cup buttermilk
  • 10 tbsp (140 grams) butter at room temperature
  • 2 tbsp fresh lemon juice about ½ lemon
  • 2 eggs at room temperature
  • 2 cups (250 grams) fresh raspberries frozen can be used as well, no need to defrost

Frosting (optional)

  • ¾ cup + 1½ tbsp (200 grams) caster sugar
  • 2 tbsp fresh lemon juice about ½ lemon

Instructions
 

  • Preheat the oven to 320F/160C. Grease your muffin tins (or line them with muffin baking paper). You can skip this step if you are using silicone muffin tins as the muffins naturally don’t stick to those!
  • In a large mixing bowl combine the flours, starch, xanthan gum, baking powder, baking soda, salt, and sugar. Mix to incorporate and set aside.
  • In a medium size mixing bowl combine the buttermilk, melted butter, lemon juice, and eggs, and whisk to incorporate. Set aside.
  • Pour the wet ingredients into the bowl with the dry ingredients and mix well to incorporate. Carefully fold in the raspberries with a rubber spatula. Pour the batter into the tins filling them up almost to the top. Place the muffin tins into the preheated oven and bake for 20-30 minutes. Check if the muffins feel firm and spring back as you push onto them. If the dough sinks as you press on it, leave the muffins in the oven for another 5-10 minutes to continue baking!
  • Let the muffins cool for a few minutes before taking them onto a cooling rack or a platter. Do not leave your muffins in the tins for more than 10 minutes as they will become wet and saggy on the bottom if left in the tins. You can top them with lemon icing if you prefer! Enjoy!

Notes

– Slightly push your muffins with your finger to see whether your muffin tops spring back before taking them out from the oven to ensure they are baked through and are holding their shape.
– Don’t leave the muffins in the tins after baking for longer than 10 minutes as they will become wet and saggy on the bottom if you leave them in for too long.
– Don’t mix the raspberries into the batter too much to make sure you are not breaking them apart too much.
– Feel free to make your own lentil flour at home by simply grinding some lentils in a spice or a coffee grinder. Sieve the flour before using it to make sure the firm bits won’t break someone’s teeth! More details on how to make your own lentil flour here!
– If using fresh berries, place them into the refrigerator for 10 minutes before mixing into the batter to protect the raspberries from breaking down too much during mixing.

Nutrition

Calories: 150kcal
Keyword Gluten Free Muffins, Gluten Free Raspberry Muffins, Gluten Free Raspberry Recipes, Muffins with Lentil Flour
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