Moist and tender, these raspberry gluten-free muffins are studded with fresh, juicy berries and ready in just 30 minutes. But here's the real win: they solve that everyday 'what's-for-breakfast?' dilemma with something that's quick, wholesome, and feels a little special, even on a busy weekday morning.
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As a longtime home baker and holistic nutritionists, I know how frustrating it can be to find a gluten-free muffin that's not dry or crumbly. That's why I come back to this recipe again and again. It's foolproof, freezer-friendly, and bakes up soft, fluffy, and bursting with raspberry flavor every single time.
With vibrant summer berries in every bite(or frozen berries), these muffins bring a taste of sunshine to any day, whether you enjoy them with your morning coffee or grab one as an afternoon pick-me-up, just like this blackberry banana loaf. They're naturally sweet, dairy-free, and made without xanthan gum, so you can feel good about what's in them and confident they'll turn out perfectly.
And because they freeze beautifully, they're a lifesaver for meal prep too. Keep a stash on hand for busy mornings, school lunchboxes, or those 'need a treat now' moments. They're as practical as they are delicious.
Jump to:
- Why You'll Love These Gluten Free Raspberry Muffins
- Gluten Free Muffins Recipe Ingredients
- How to Make The Best Gluten-Free Raspberry Muffins
- Expert Tips
- Raspberry Gluten Free Muffins Recipe Substitutions & Variations
- Serving Suggestions for Gluten-Free Raspberry Muffins
- How to Store Raspberry Gluten Free Muffins
- Raspberry Muffins Recipe FAQS
- More Gluten-Free Muffin Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Why You'll Love These Gluten Free Raspberry Muffins
- These gluten free muffins have a moist and tender texture that melts in your mouth with an amazing raspberry flavor.
- Bursting with tangy lemon zest and juicy raspberries for a delicious flavor combination.
- Quick and easy to make in just 30 minutes! You can use frozen raspberries if fresh berries are not in season.
- Perfect to enjoy any time of day, whether for breakfast, a quick snack, or light dessert.
Muffins are fun to bake and fun to eat! A few of my favorite muffin recipes include these super moist gluten free blueberry banana muffins, chocolatey carrot zucchini muffins, and ginger apple muffins.
Gluten Free Muffins Recipe Ingredients
Here are the ingredients you'll need to make gluten free raspberry muffins:
- Raspberries can be fresh or frozen, but I like using fresh raspberries when available at the grocery store or farmers market.
- Lemon zest and lemon juice adds a slight lemony flavor in these lemon raspberry muffins.
- Eggs provide structure and moisture to the muffins. I have not tested this recipe with a flax egg.
- Pure maple syrup adds natural sweetness without refined sugar.
- Dairy-free yogurt adds more moisture and tenderness to these fluffy muffins. Greek yogurt may be too thick.
- Vanilla extract infuses a warm, aromatic flavor.
- Coconut oil contributes to the moist texture.
- Fine blanched almond flour gives the muffins a tender crumb and nutty flavor. Almond meal may be too gritty.
- Oat flour adds fiber and helps bind the ingredients together.
- Baking powder and baking soda gives the muffins the perfect amount of rise.
See recipe card below for all ingredients and quantities.
How to Make The Best Gluten-Free Raspberry Muffins
- Step 1: In a large bowl, mix together the wet ingredients: eggs, maple syrup, yogurt, lemon juice and zest, coconut oil and vanilla extract.
- Step 2: Add dry ingredients: almond flour, oat flour, baking powder, baking soda and sea salt. Mix until well combined.
- Step 3: Gently fold the raspberries into the batter to distribute them evenly. Careful not to over mix.
- Step 4: Fill the 12 prepared muffin liners with batter and bake at 350°F for 18-22 minutes.
Expert Tips
- If using frozen raspberries, do not thaw them before mixing into the muffin batter.
- For best results, make sure your fresh raspberries are firm, if they are too juicy and soft, they may bleed into the batter.
- Use a food scale to weigh ingredients, instead of a measuring cup, for the most accurate way to bake gluten free.
- Muffins can become soggy if left in the pan for too long after baking. To prevent this, remove them from the muffin tin as soon as they're cool enough to touch, and transfer to a cooling rack to cool completely.
Raspberry Gluten Free Muffins Recipe Substitutions & Variations
- Use fresh or frozen raspberries, but keep the frozen berries frozen before adding to the muffin batter.
- Substitute coconut oil with olive oil or avocado oil.
- Feel free to use vanilla yogurt or raspberry yogurt in place of plain yogurt.
- For a raspberry banana muffin, swap the blueberries for raspberries in my blueberry banana muffins recipe.
- Blend in some white chocolate chips to add some sweetness.
Serving Suggestions for Gluten-Free Raspberry Muffins
- Breakfast made easy: Pair a warm muffin with a cup of coffee or tea for a quick, satisfying start to the day.
- Add some protein: Serve with a dollop of Greek yogurt and a drizzle of honey for a balanced breakfast.
- Brunch spread star: Include them alongside fruit salad, scrambled eggs, or a veggie frittata at your next brunch.
- Snack on the go: Pack one in a lunchbox or tote it along for a mid-afternoon pick-me-up.
- Dessert upgrade: Warm the muffins slightly and top with a scoop of vanilla ice cream or a spoonful of strawberry coconut oil frosting for a simple sweet treat.
How to Store Raspberry Gluten Free Muffins
- Room Temperature: The raspberry muffins can be stored in an airtight container at room temperature for a couple days.
- Refrigerator: To keep your gluten-free lemon raspberry muffins fresh, store in an airtight container in the fridge for 5 day.
- Freezer: For longer storage, freeze the muffins in a freezer-safe bag or air tight container for up to 3 months. Simply thaw at room temperature or reheat in the microwave before enjoying.
Raspberry Muffins Recipe FAQS
Yes, frozen raspberries can be used in this recipe. Be sure to keep them frozen before adding to the batter to prevent the juices bleeding and adding excess moisture.
Almond flour provides a unique texture and flavor to these muffins, and cannot not be substituted in this recipe. I have not tested this recipe with a gluten-free flour blend, rice flour, coconut flour, or tapioca flour.
If your raspberry muffins came out with a surprising blue or purple tint, don't worry, it's totally normal! This happens when the natural pigments in raspberries (called anthocyanins) reacts with alkaline ingredients like baking soda. The higher pH causes those bright red berries to shift to a blueish color as they bake.
It won't affect the flavor at all, but if you'd prefer to keep that pretty pink hue, try using an extra splash of lemon juice to balance the acidity.
More Gluten-Free Muffin Recipes You'll Love
📖 Recipe
Gluten Free Raspberry Muffins Recipe
Equipment
- 1 12-cup muffin tin with parchment paper liners
- 1 large mixing bowl whisk, and spoon or muffin scoop
Ingredients
Wet Ingredients
- 3 large eggs room temperature
- ⅓ cup (107 grams) pure maple syrup
- ⅔ cup (157 grams) non-dairy yogurt (or dairy-full) plain, vanilla or raspberry
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (zest of 1 lemon)
- 1 tablespoon coconut oil avocado oil or ghee, melted and cooled
- 2 teaspoons vanilla extract
Dry Ingredients
- 1 ½ cup (168 grams) fine blanched almond flour
- 1 cup (120 grams) oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
Mix-In
- 1 ½ cups (180 grams) raspberries fresh or frozen*
Instructions
- Preheat oven to 350℉. Line a 12-cup muffin pan with muffin liners.
- In a large bowl, whisk together the eggs, maple syrup, yogurt, lemon juice and zest, coconut oil and vanilla extract until smooth.3 large eggs, ⅓ cup pure maple syrup, ⅔ cup non-dairy yogurt (or dairy-full), 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, 1 tablespoon coconut oil, 2 teaspoons vanilla extract
- Add the almond flour, oat flour, baking powder, baking soda and sea salt. Mix together until well combined.1 ½ cup fine blanched almond flour, 1 cup oat flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt
- Gently fold the raspberries into the muffin batter, taking care not to mash the raspberries.1 ½ cups raspberries
- Evenly scoop the muffin batter into 12 muffin cups with a spoon or ice cream scoop, and bake for 20-24 minutes, or until a toothpick comes out mostly clean with a few crumbs attached.
- As soon as they're cool enough to touch, transfer the muffins to a wire rack to cool. Enjoy!
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Notes
- *If using frozen raspberries, do not thaw them before mixing into the muffin batter.
- Use a food scale to weigh ingredients, instead of a measuring cup, for the most accurate way to bake gluten free.
- Muffins can become soggy if left in the pan for too long after baking. To prevent this, remove them from the muffin tin as soon as they're cool enough to touch, and transfer to a cooling rack to cool completely.
Michelle S says
These muffins are incredible!! The raspberries add a fresh sweetness and the muffin is moist and flavourful. The lemon zest adds so much to these - highly recommend!
Thanks for the recipe 🙂
Jacqui Wilson says
Hi Michelle,
I'm so glad you enjoyed the muffins!
Andy M. says
I can't believe how fresh and tasty these muffins are. The rasberry flavor literally bursts in your mouth. Delicious!!
Jacqui Wilson says
I'm so happy you made these muffins. We love them too!