Wake up to these tasty Gluten Free Raspberry Muffins. They are made with simple ingredients from the pantry or 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 muffins due to a special diet. Enjoy this raspberry muffin recipe with all its glorious raspberry flavor without any gluten. Discover the crunchy muffin top, the moist inside with a touch of lemon zest.
- 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.
- 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.
- Greek Yogurt - I used plain, whole-milk Greek yogurt. The full fat is needed to add richness.
- 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 current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.
In a large mixing bowl, add the gluten free flour, baking powder, and salt. Whisk.
In a medium bowl, add the white sugar and cooled melted butter, and stir.
Add the yogurt, eggs, vanilla, and lemon zest to the sugar mixture.
Add the wet ingredients to the dry ingredients. Stir until fully combined.
Add the frozen raspberries and stir.
Cover and let the muffin batter rest 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.
After thirty minutes, add muffin liners to a muffin tin. Use an ice cream scoop or a large cookie scoop and divide batter evenly into twelve muffin cups. Sprinkle turbinado sugar over the tops of the muffins.
Bake in a preheated 375 degree F oven for 18-28 minutes or until a toothpick inserted comes out clean.
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.
Yogurt - Try sour cream instead of yogurt. It will add a different flavor.
Gluten Free Muffin 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 Greek yogurt use non-dairy milk such as unsweetened almond milk.
To 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.
To Reheat: Pop them into the microwave for 15 seconds for a bit of warmth. Spread on a little butter for a real treat.
To 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.
While these muffins are perfect with a cup of coffee, add a 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 Raspberry Lemon Muffins
- Mixing Bowls
- 2 cups gluten free flour
- 1 Tablespoon gluten free baking powder
- ½ teaspoon salt
- ¾ cup white granulated sugar
- 8 Tablespoons butter melted and cooled
- ½ cup plain whole-milk Greek yogurt
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 Tablespoon lemon zest
- 1 ½ cups raspberries frozen or fresh
- 2 Tablespoons turbinado sugar
- Preheat the oven to 375 degrees F.
- In a large bowl, add the gluten free flour, baking powder, salt, and whisk.
- In a medium bowl, add white sugar, and cooled melted butter and stir.
- Add yogurt, eggs, vanilla, and lemon zest to the sugar mixture. Stir.
- Add the wet ingredients to the dry ingredients until fully combined.
- Add the raspberries to the batter. Stir.
- Cover the batter and allow it to hydrate (rest) for thirty minutes at room temprature. This will prevent a gritty texture.
- Add muffin liners to a muffin pan. Scoop the batter evenly with an ice cream scoop or large cookie scoop.
- Sprinkle the turbinado sugar over the top of each muffin.
- Bake in a preheated 375 degree F oven for 20-28 minutes or until a toothpick inserted comes out clean.
- Leave the muffins in the tin for ten minutes. Remove and place a cooling rack for another ten minutes.
- Enjoy the muffins within a day. Otherwise, freeze the cooled muffins to enjoy at a later date.