Gluten Free Raspberry Lemon Muffins

Wake up to these tasty gluten free raspberry muffins. They are made with simple ingredients from the pantry and freezer, ready and waiting for the perfect breakfast treat. Add a hot mug of coffee and consider breakfast done.

There is no need to give up fluffy, tender muffins due to a special diet. Enjoy this raspberry muffin recipe in all its glorious raspberry flavor without any gluten. It is also low FODMAP.

Why You'll Love This Recipe

• Use fresh or frozen raspberries!
• Moist, tender, and flavorful muffins.
• Gluten Free and Low FODMAP

Featured Ingredients

• Gluten Free Flour - I love the gluten free flour blend from Bob’s Red Mill in the blue bag. It includes xanthan gum. Make sure the gf flour being used in this recipe has xanthan gum listed in the ingredients. 
• Gluten Free Baking Powder - This is crucial for giving the muffins a rise. The brand should be gluten free. 
• Salt - Use sea salt or table salt. 
• White Sugar - Adds the sweetness of the muffin. 
• Butter - I like salted butter. Make sure the melted butter is cool before adding to the eggs. Otherwise, it will scramble the eggs. 
• Milk - Use regular milk, or lactose-free milk depending on what you need.
• Eggs - Used as a binder to hold everything together. 
• Vanilla Extract - Adds the perfect flavor. 
• Lemon Zest - I love pairing raspberries and lemon. They just go so well together. However, this is optional. 
• Raspberries - I used frozen raspberries to keep this a budget-friendly gluten free muffin.
• Turbinado Sugar - This adds that perfect crunchy topping that bakery style muffins have. 

See the recipe card for the exact measurements and complete instructions.

Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.

Step-By-Step Instructions

Step 1: In a large mixing bowl, add the gluten free flour, baking powder, and salt. Whisk. 

Step 2: In a medium mixing bowl, add the white sugar and cooled melted butter and stir. If the butter is not cooled, it will scramble the eggs.

Step 3: Add the milk, eggs, vanilla extract, and lemon zest to the sugar mixture. 

Step 4: Add the wet ingredients to the dry ingredients. Stir until fully combined. 

Step 5: Add the frozen raspberries and stir. 

Step 6: Cover and let the muffin batter with plastic wrap. Rest the batter at room temperature for thirty minutes.

This will hydrate the dough and help get rid of the gritty factor. The juicy raspberries will release a bright, vibrant red color into the batter. If you want to minimize that, fold in the frozen berries right before scooping into the liners. 

Step 7: After thirty minutes, add muffin liners to a muffin pan. Use an ice cream scoop or a large cookie scoop and divide the batter evenly into twelve muffin cups. Sprinkle turbinado sugar over the tops of the muffins. 

Step 8: Bake in a preheated 375 degree F oven for 18-28 minutes or until a toothpick inserted comes out clean. 

Ingredient Swap  

• Flour - Use all-purpose flour if you do not need a gluten-free option. Skip resting the dough, and do not overmix the muffin batter. 
• Raspberries - Use fresh raspberries instead of frozen. 
• Milk - Try sour cream or Greek yogurt. It will add a different flavor. 

Variations

Triple Berry Gluten Free Muffins: Use any combination of fresh berries, totaling 1 ½ cups. Blueberries, strawberries, and blackberries are all wonderful options. Frozen berries will work, too. 

Raspberry Chocolate Gluten Free Muffins: Add ½ cup of mini chocolate chips to add a touch of chocolate. 

Dairy Free Gluten Free Raspberry Muffins: Swap the butter for coconut oil. Instead of regular milk use non-dairy milk such as unsweetened almond milk.

Storing and Reheating

Store: Unfortunately, gluten-free baked goods don’t last very long. Store cooled muffins in an airtight container. For the best results, enjoy these muffins within a day.

Reheat: Pop them into the microwave for 15 seconds for a bit of warmth. Spread on a little butter for a real treat.

Freeze: I recommend freezing any muffins that will not be consumed within two days. Then you can enjoy them at a later date. Defrost, reheat and enjoy. 

FAQs

Meal Planning

While these muffins are perfect with a cup of coffee, add a gluten free breakfast casserole or a potato-crusted quiche with a side of fresh fruit to make a complete breakfast. I also love these muffins for a quick snack. 

To make muffins faster in the future, because some mornings require it, place the gluten free flour, baking powder, salt, and sugar in a zip-top bag. Then, write the wet ingredients' amounts and the cooking instructions on the bag. It is a simple step that saves time and a few dishes. 

Additional Gluten Free Breakfast Recipes

• Gluten Free Breakfast Sausage - Make homemade breakfast sausage with ground pork and spices!
• Overnight French Toast Casserole - Gluten free bread has never tasted so good. Soaked in a egg-milk mixture with cinnamon and topped with a cinnamon strudel.
• Gluten Free Swedish Pancakes - Tender, thin crepe like pancakes topped with fresh berries.
• Gluten Free Scotch Eggs - Delicious baked scotch eggs, breaded and a protein-packed breakfast or snack option.

For more tasty breakfast recipes for special diets - including gluten free and low FODMAP options!