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.