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!
Ingredients
- 1 cup brown rice flour
- 1/2 cup almond flour
- 1/2 cup cornstarch
- 2 teaspoons baking powder
- Pinch of salt
- 1 cup white granulated sugar
- 1 egg, at room temperature
- 1/2 cup vegetable oil
- 3/4 cup milk (180ml)
- 1/2 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 and 1/2 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.
Notes
- If you are going to use frozen raspberries, remember not to thaw them. Keep it frozen until you add them to the batter.