Gluten-Free Raspberry Muffins
Delicious GF Raspberry Muffins! They’re fluffy, moist, with a hint of lemon flavor, and made with fresh or frozen raspberries. Super easy to make!
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About this recipe
GF Raspberry Muffins are fresh, super easy to make, and delicious. If you love recipes with berries, I leave you the link for these Berry Lemon Muffins made with buckwheat flour.
These muffins are soft, tender, and fluffy. They’re moist, with a hint of lemon flavor, and made with fresh or frozen raspberries. Perfect for tea time or as a snack, they’re a very good idea to add to your gluten-free raspberry recipes.
Ingredients
The main ingredients of this recipe are:
- Flour: brown rice flour, almond flour, and cornstarch. We used store-bought almond flour, but you can use a homemade one.
- Sugar: white granulated sugar.
- Oil: natural oil. We used in this recipe sunflower oil.
- Milk: whole milk.
- Lemon: fresh lemon zest.
- Raspberries: fresh raspberries are the best option, but frozen ones work very well. We used frozen raspberries for this recipe. If you are going to use frozen raspberries, remember not to thaw them. Keep it frozen until you add them to the batter.
How to make GF Raspberry Muffins
Preheat the oven to 350°F (180°C).
Line 12 muffin cups with liners or lightly grease them.
In a large bowl whisk brown rice flour, almond flour, cornstarch, baking powder, and salt. Add the sugar and mix. Set aside.
In a medium bowl mix the egg, oil, milk, lemon zest, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix until just incorporated.
Add the raspberries and mix with a rubber spatula but without beating. Be careful not to smash the fruits.
Pour the mixture into the previously prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
Bake for 25 minutes or until a tester comes out dry.
Let cool before removing.
Storing
Store the muffins in an air-tight container in the refrigerator for up to 4 days or freeze them in an air-tight container or freezer bag for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°).
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Gluten-Free Raspberry Muffins
Ingredients
- 1 cup brown rice flour
- ½ cup almond flour
- ½ cup cornstarch
- 2 teaspoons baking powder
- Pinch of salt
- 1 cup white granulated sugar
- 1 egg at room temperature
- ½ cup vegetable oil
- ¾ cup milk
- ½ teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 and ½ cup raspberries
Instructions
- Preheat the oven to 350°F (180°C).
- Line 12 muffin cups with liners or lightly grease them.
- In a large bowl whisk brown rice flour, almond flour, cornstarch, baking powder, and salt. Add the sugar and mix. Set aside.
- In a medium bowl mix the egg, oil, milk, lemon zest, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until just incorporated.
- Add the raspberries and mix with a rubber spatula but without beating. Be careful not to smash the fruits.
- Pour the mixture into the previously prepared pans. Fill the muffin cups ¾ full, dividing the mixture as evenly as possible.
- Bake for 25 minutes or until a tester comes out dry.
- Let cool before removing.
