Gluten-Free Raspberry Muffins (Dairy-Free)

Raspberry Muffins for Breakfast or an Anytime Snack!

When raspberries are in season, Juan and I like to grab a small box or two to keep on hand (and these go fast, especially when we devour them by the handful.

Raspberries are such pretty berries, and they always brighten up any dessert or recipe, even though they are perfect on their own.

I’ve had raspberry muffins on my ‘to-bake’ list for the longest time, and finally, here’s a recipe for gluten-free raspberry muffins for you!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this gluten-free raspberry muffins recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Lemon Zest: Make to sure grate the lemon zest just before using for the best flavor.
• Sunflower Oil: I like using sunflower oil because I always have a bottle of it at home. However, you may also use another type of vegetable oil (such as canola oil, melted coconut oil, avocado oil, or olive oil) or melted vegan butter. Alternatively, if you are not lactose-intolerant, go ahead and use regular butter instead.
• Sugar: I used granulated white sugar, but you can also use cane sugar, light brown sugar, or dark brown sugar or coconut sugar (just bear in mind that the darker the sugar used, the darker the batter will be). If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Eggs: Eggs are a necessary binder for these lemon raspberry muffins. I personally have not tried making this recipe without eggs, but if you are allergic to eggs or would like to keep this recipe egg-free or vegan, you may try using acquafaba or an egg-replacer instead. (If you do make this without eggs, please let me know how it goes in the comments below, I’d love to know!)
• Lemon Juice: I prefer freshly squeezed lemon juice, but if you don’t have fresh lemons on hand, bottled lemon juice will work too.
• Milk: I like using an unsweetened version of my homemade almond milk, but you may use other non-dairy plant-based milk (such as cashew milk, rice milk, tigernut milk, sunflower milk, oat milk, soy milk, etc). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.
• Gluten-Free Flour: I strongly recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch , or potato starch) as that will result in a lighter and fluffier final texture. I do NOT recommend using gluten-free flour blends that are made up of heavier flours/starches (such as garbanzo bean flour) as that will result in a denser final texture.
• Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours. If your gluten-free flour blend does not already include it, make sure to add it in.
• Baking Powder: Baking powder is the only leavening agent in this raspberry muffin recipe, and is necessary for the batter to rise and make the muffins fluffy, so make sure to add it in! If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.
• Raspberries: I like using fresh raspberries for this gluten-free raspberry muffin recipe when they are in season. However, if you may also use frozen raspberries instead. Alternatively, feel free to swap out the raspberries for other berries (such as blueberries, strawberries or blackberries).

How to Make Gluten-Free Raspberry Muffins (Step by Step):

1. Preheat and Grease

Preheat the oven to 350F and adjust the oven rack to the center position. Grease a 12-cup regular muffin tin with oil or non-stick cooking spray or line with muffin paper liners.

2. Prepare Zest and Juice

Grate the lemons to get the lemon zest and squeeze the juice, removing any seeds.

3. Beat Oil, Sugar and Zest

In a large bowl, combine the sunflower oil, granulated sugar and lemon zest and beat well.

4. Add Eggs, Juice and Milk

Add the eggs, lemon juice, and almond milk to the bowl and whisk for one minute until the mixture is light and fluffy.

5. Sift Dry Ingredients

Sift the gluten-free flour, salt, baking powder, and xanthan gum (if using) in a medium bowl and whisk to combine.

6. Add Dry Ingredients to Wet

Add the flour mixture to the bowl with the wet ingredients and mix well until just combined to get a homogeneous pale yellow batter.

7. Fold Raspberries into Batter

Gently fold the fresh raspberries into the muffin batter until the raspberries are evenly distributed.

8. Divide Batter Between Muffin Cups

Spoon approximately 1/3 cup of the raspberry muffin batter into each of the 12 muffin cups of the muffin tin.

9. Bake Until Golden

Bake batter for approximately 40 minutes until the muffins are golden brown on top and a toothpick inserted in the middle comes out clean.

Remove the muffin tin from the oven once ready.

10. Let Cool Completely

Allow the gluten-free lemon raspberry muffins to cool in the muffin pan for 10 minutes before removing them and letting them cool totally on a wire cooling rack.

Dish by Dish Tips/Tricks:

• Fresh Berries or Frozen Berries: I like using fresh raspberries for this gf raspberry muffins recipe when they are in season. However, if you may also use frozen raspberries instead.
• Swap Out Raspberries for Other Berries: Alternatively, feel free to swap out the raspberries for other berries (such as blueberries, strawberries or blackberries).
• White Chocolate Raspberry Muffins: If you wish, feel free to add gluten free white chocolate chips to the batter.

Recipe FAQs:

Other Gluten-Free Muffins You’ll Enjoy:

• Strawberry Muffins (Gluten-Free, Dairy-Free)
• Blueberry Muffins (Gluten-Free, Dairy-Free)
• Almond Flour Blueberry Muffins (Gluten-Free, Dairy-Free)
• Lemon Poppy Seed Muffins (Gluten-Free, Dairy-Free)
• Chocolate Chip Muffins (Gluten-Free, Dairy-Free)
• Carrot Muffins (Gluten-Free, Dairy-Free)
• Apple Muffins (Gluten-Free, Dairy-Free)
• Sweet Potato Muffins (Gluten-Free, Dairy-Free)

Gluten-Free Desserts for Your Sweet Tooth:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Gluten-Free Raspberry Muffins Recipe (Dairy-Free)

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Felicia Lim
• Total Time: 50 minutes
• Yield: 12 muffins 1x
• Diet: Gluten Free

Print Recipe

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Description

Moist and tender, these gluten-free raspberry muffins are flavored with citrus lemon and studded with fresh raspberries. Perfect for breakfast, an anytime snack, or a light dessert! Totally dairy-free too! Go bake a batch of these gf raspberry muffins today!

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Ingredients

Units USM Scale 1x2x3x

• 2 tablespoons lemon zest
• 1 cup sunflower oil
• 1 1/4 cup granulated sugar
• 4 large eggs, room temperature, beaten
• 1/4 cup lemon juice
• 1 cup unsweetened almond milk
• 2 3/4 cup gluten-free all-purpose flour
• 1 teaspoon xanthan gum (omit if your gluten-free flour blend already includes it)
• 1/4 teaspoon salt
• 2 teaspoons baking powder
• 1 cup fresh raspberries

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat and Grease: Preheat the oven to 350F and adjust the oven rack to the center position. Grease a 12-cup regular muffin tin with oil or non-stick cooking spray or line with muffin paper liners.
2. Prepare Zest and Juice: Grate the lemons to get the lemon zest and squeeze the juice, removing any seeds.
3. Beat Oil, Sugar and Zest: In a large bowl, combine the sunflower oil, granulated sugar and lemon zest and beat well.
4. Add Eggs, Juice and Milk: Add the eggs, lemon juice, and almond milk to the bowl and whisk for one minute until the mixture is light and fluffy.
5. Combine Dry Ingredients: Sift the gluten-free flour, salt, baking powder, and xanthan gum (if using) in a medium bowl and whisk to combine.
6. Add Dry Ingredients to Wet: Add the flour mixture to the bowl with the wet ingredients and mix well until just combined to get a homogeneous pale yellow batter.
7. Fold Raspberries into Batter: Gently fold the fresh raspberries into the muffin batter until the raspberries are evenly distributed.
8. Transfer Batter to Muffin Pan: Spoon approximately 1/3 cup of the batter into each of the 12 cavities of the muffin mold.
9. Bake: Bake batter for approximately 40 minutes until the muffins are golden brown on top and a toothpick inserted in the middle comes out clean. Remove from the oven once ready.
10. Let Cool Completely: Allow the muffins to cool in the mold for 10 minutes before removing them and letting them cool totally on a wire cooling rack.

Notes

Lemon Zest: Make to sure grate the lemon zest just before using for the best flavor.

Sunflower Oil: I like using sunflower oil because I always have a bottle of it at home. However, you may also use another type of vegetable oil (such as canola oil, melted coconut oil, avocado oil, or olive oil) or melted vegan butter. Alternatively, if you are not lactose-intolerant, go ahead and use regular butter instead.

Sugar: I used granulated white sugar, but you can also use cane sugar, light brown sugar, or dark brown sugar or coconut sugar (just bear in mind that the darker the sugar used, the darker the batter will be). If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).

Eggs: Eggs are a necessary binder for these lemon raspberry muffins. I personally have not tried making this recipe without eggs, but if you are allergic to eggs or would like to keep this recipe egg-free or vegan, you may try using acquafaba or an egg-replacer instead. (If you do make this without eggs, please let me know how it goes in the comments below, I’d love to know!)

Lemon Juice: I prefer freshly squeezed lemon juice, but if you don’t have fresh lemons on hand, bottled lemon juice will work too.

Milk: I like using an unsweetened version of my homemade almond milk, but you may use other non-dairy milk (such as cashew milk, rice milk, tigernut milk, sunflower milk, oat milk, soy milk, etc). Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.

Gluten-Free Flour: I strongly recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch , or potato starch) as that will result in a lighter and fluffier final texture. I do NOT recommend using gluten-free flour blends that are made up of heavier flours/starches (such as garbanzo bean flour) as that will result in a denser final texture.

Xanthan Gum: Xanthan gum is the replacement for gluten in gluten-free flours. If your gluten-free flour blend does not already include it, make sure to add it in.

Baking Powder: Baking powder is the only leavening agent in this raspberry muffin recipe, and is necessary for the batter to rise and make the muffins fluffy, so make sure to add it in! If you are Celiac or gluten-intolerant, make sure to use certified gluten-free baking powder.

Raspberries: I like using fresh raspberries when they are in season. However, if you may also use frozen raspberries instead. Alternatively, feel free to swap out the raspberries for other berries (such as blueberries, strawberries or blackberries).

Storing/Freezing: To store, place the cooled gluten-free raspberry muffins in an airtight container or wrap them in plastic wrap and store in the refrigerator for up to 4 days. Warm muffins up slightly in the preheated oven at 300F for a few minutes before serving. To freeze, wrap the muffins individually in plastic wrap and freeze for up to 2 months. Let muffins thaw completely overnight in the refrigerator before heating up in the preheated oven at 300F for a few minutes and serving warm.

• Prep Time: 10 mins
• Cook Time: 40 mins
• Category: Muffins
• Method: Baking
• Cuisine: Western