Easy GF 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.
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.
Notes
If using frozen raspberries not thaw them. Keep it frozen until you add it to the batter.
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).