Gluten Free Raspberry Muffins (Easy Recipe)
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!
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
- ⅔ cup (103 grams) white rice flour
- ⅔ cup (110 grams) corn flour
- ½ cup (70 grams) cornstarch can substitute with potato starch 1:1
- 1¼ teaspoon xanthan gum can substitute with guar gum
- 3 teaspoon baking powder
- ½ teaspoon baking soda
- ½ tsp salt
- 1 cup (200 grams) white granulated sugar
- ¾ cup buttermilk
- 10 tablespoon (140 grams) butter at room temperature
- 2 tablespoon 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 tablespoon (200 grams) caster sugar
- 2 tablespoon 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
Serving: 1muffinCalories: 207kcalCarbohydrates: 31.8gProtein: 3.7gFat: 7.8gSaturated Fat: 4.5gCholesterol: 37mgSodium: 214mgPotassium: 222mgFiber: 3.6gSugar: 13.2gCalcium: 64mgIron: 1mg
Tried this recipe?Let us know how it was!