Gluten-Free Raspberry Muffins
Best easy GF Raspberry Muffins recipe! They’re fluffy, moist, full of berry flavor, and have a hint of lemon flavor. The muffins can be made with fresh or frozen raspberries. Super easy to make and perfect for breakfast, as a snack, or dessert.
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About these GF raspberry muffins with almond flour
A simple GF raspberry muffin recipe. They’re super easy to make and delicious. If you love GF raspberry recipes, I leave you the link for these Berry Lemon Muffins made with buckwheat flour.
These fresh muffins are soft, tender, fluffy, and bursting with raspberry flavor. They’re moist and with a hint of lemon flavor. Can be made with fresh or frozen raspberries, both work. Perfect GF muffin for breakfast, as a snack, or tea time.
Ingredients
The main ingredients of this recipe are:
- Flour: gluten-free all-purpose flour and almond flour.
- Sugar: white granulated sugar.
- Oil: natural oil, like sunflower oil.
- Milk: whole milk for the best flavor and consistency.
- Lemon: fresh lemon zest.
- Raspberries: Fresh or frozen raspberries work well. If you are going to use frozen raspberries, remember not to thaw them. Keep it frozen until you add it to the batter.
How to make these easy 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 gluten-free all-purpose flour, almond flour, 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 1 cup of the raspberries and mix with a rubber spatula, without beating and trying not to smash the fruits.
Pour the mixture into the previously prepared pans and place the remaining 1/2 cup of raspberries on top. 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 covered at room temperature for 2 days or in the refrigerator for up to 5 days. Freeze them in an air-tight container or freezer bag. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°F).
Variations:
- Chocolate: Add chocolate chips to the muffins. Chocolate + raspberry is a perfect match.
- Mixed berries: replace raspberries with mixed berries.
- Crumb/ Streusel Topping: top the muffins with a buttery and crunchy streusel.
- Dried fruits: chopped toasted walnuts, pecans, or almonds to add crunchiness.
- Icing: Drizzle the muffins with a lemon icing made from powdered sugar and lemon juice.
For more fresh recipes
Easy GF Raspberry Muffins
Ingredients
- 2 cups gluten-free all-purpose flour
- ½ cup almond flour
- 2 teaspoons baking powder
- Pinch of salt
- 1 cup white granulated sugar
- 1 egg, 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 gluten-free all-purpose flour, almond flour, 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 1 cup of the raspberries and mix with a rubber spatula, without beating, and trying not to smash the fruits.
- Pour the mixture into the previously prepared pans and place the remaining 1/2 cup of raspberries on top. 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.