These gluten-free lemon raspberry muffins are made with Greek yogurt for a soft, tender consistency and finished with an optional sweet lemon glaze. Studded with berries in every bite, they’re a bright, refreshing breakfast, snack, or dessert perfect for spring, though I make them any time of year! Dairy-free option, too.
I love spring and look forward to the fresh produce that comes with it every year, using it to make various recipes like my sheet pan roasted spring vegetables and spring pesto sauce. Of course, I love the veggies, but fresh lemon and raspberries are what I look forward to most, using them in gluten-free treats like my lemon coconut bars and these lemon raspberry muffins.
Light and refreshing, the flavor combination just screams warm weather to me, and these muffins have been a hit with all my friends and family. Sweet, soft, and easy to make, they’re perfect for a quick breakfast or snack, especially when served warm with a little lemon glaze and a cup of tea. It always takes me back to afternoon tea when we were living abroad!
My Top Tips Before You Begin
- Gluten-Free 1:1 Flours. Not all gluten-free 1:1 flours behave the same. Some absorb more liquid, some contain more starch, and some already include xanthan gum. For the best results, use a blend that contains xanthan gum and weigh your flour instead of measuring by cups. Gluten-free baking is far more consistent by weight!
- Room Temperature Ingredients. Cold yogurt or eggs can cause melted coconut oil to solidify, leading to uneven texture. Let dairy and eggs sit out for 20-30 minutes before mixing for a smooth batter.
- Mix It Up. Using half Greek yogurt and half sour cream gives you the best of both worlds — yogurt adds structure, while sour cream adds fat and acidity for a richer texture and softer crumb.
- Mixing the Batter. Overmixing gluten-free batter doesn’t develop gluten, but it can overwork the binders and starches, leading to a gummy texture. Mix just until no dry flour patches remain. Stop while it still looks slightly imperfect.
- Let the Batter Rest. Don’t skip the 5-10 minute rest. Gluten-free flours need time to hydrate, which improves texture and prevents grittiness.
Ingredients and Notes
Please be sure to scroll down to the recipe card below for the complete details!
- Gluten-Free Flour – I tested this recipe with Cup4Cup Multipurpose Flour, my homemade 1:1 gluten-free flour blend, and Bob’s Red Mill 1:1 flour. All work — just with slightly different textures. I personally prefer Cup4Cup for the softest crumb!
- Leaveners & Spices – I use both baking soda and baking powder to give the muffin batter a nice lift. Salt enhances the flavor of the rest of the ingredients. I also like to include ground cinnamon for extra depth. It’s optional, but makes a big difference if you ask me!
- Greek Yogurt – Use thick Greek-style yogurt (regular yogurt is too thin and can make the batter wet). Look for a dairy-free Greek yogurt alternative, like my vegan coconut yogurt, if needed.
Pro-Tip: I like to use half full-fat Greek yogurt and half sour cream for extra tang.
- Large Eggs – These give the muffins structure, helping them hold their shape.
- Maple Syrup – A natural sweetener, this enhances the flavor of the berries. Honey works well, too!
- Coconut Oil or Neutral Oil– Refined coconut oil adds moisture and fat to the batter without adding a coconut flavor taste. I’ve also used refined avocado oil and light olive oil with great results.
Note: If using melted coconut oil, allow it to cool slightly and make sure your yogurt and eggs are at room temperature before mixing to prevent the oil from solidifying.
- Lemon – I use both lemon juice and lemon zest for a bright, citrusy taste. Be careful to avoid the white pith when zesting the lemon, or it may cause your batter to become a little bitter!
- Vanilla Extract – This enhances the natural sweetness of the muffins and adds depth.
- Cane Sugar – This is optional but helps improve texture and gives slightly more structure and a softer crumb, especially when using maple syrup.
- Raspberries – Both fresh raspberries and frozen raspberries work well.
Pro-Tip: If using frozen raspberries, do not thaw. Instead, toss them in 1-2 teaspoons of flour before adding them to the batter to prevent excess moisture and streaking.
- (Optional) Lemon Glaze – I combine powdered sugar, lemon juice, melted butter (or coconut oil), and a pinch of salt for a sweet, lemony glaze that creates bakery-worthy flavor!
How to Make This Lemon Raspberry Muffin Recipe
Before you begin, preheat your oven, and grease a muffin pan with cooking spray. You can also use paper liners, if preferred.
- Whisk dry ingredients. Combine the flour, baking soda, baking powder, salt, and cinnamon in a large bowl.
- Mix wet ingredients. In a second medium bowl, whisk the wet ingredients until smooth. Add the cane sugar, if using, whisking to incorporate it evenly.
- Combine. Pour the wet ingredients into the bowl of dry ingredients, and fold just until combined. Be careful not to overmix! Then, gently fold in the raspberries. Let the batter rest. This allows the flour to rehydrate, creating soft, tender muffins.
- Portion. Spoon the muffin batter into the greased muffin tin, filling each cavity about ⅔ of the way full. Sprinkle the batter with extra lemon zest, if desired.
- Bake. Transfer the muffins to the oven for a few minutes. Then, reduce the heat, and continue to bake until the tops are set and a toothpick inserted into the center comes out clean or with just a few moist crumbs. This step is crucial for bakery-style domed tops!
Pro-Tip: If the tops begin to brown too quickly, loosely tent the pan with foil, and continue to bake until the batter is set.
- Cool. Let the raspberry lemon muffins cool in the pan slightly. Then, transfer them to a wire rack to cool completely.
- Glaze. Whisk the glaze ingredients in a bowl, if using. Add fresh lemon juice 1 teaspoon at a time if the glaze is too thick. Then, drizzle it over the warm muffins, and let them set at room temperature.
Note: The glaze will firm up as it cools (butter sets more firmly; coconut oil creates a softer drizzle-style glaze).
- Serve the muffins warm! For the best raspberry bite, gently break the muffin open through the middle instead of cutting it.
How to Store
Once cool, transfer leftover lemon raspberry muffins to an airtight container, and store them at room temperature for up to 2 days or in the refrigerator for up to 1 week. You can also store muffins in the freezer for up to 2 months!
To serve, thaw frozen muffins in the fridge overnight. Then, enjoy them cold, or warm them for a few seconds in the microwave.
More of Our Favorite
Gluten-Free Muffin Recipes
Lemon Raspberry Muffins Recipe (Gluten-Free)
- Total Time: 30-35 minutes
- Yield: 12 –13 muffins 1x
- Diet: Gluten Free
Description
Soft and fluffy gluten-free raspberry muffins made with gluten-free all-purpose flour and fresh raspberries. This easy muffin recipe bakes up bakery-style with golden tops and a tender crumb. Perfect for breakfast, brunch, or meal prep.
Ingredients
Prep Note – If possible, let dairy and eggs sit out for 20–30 minutes before mixing to help ensure an even batter & texture.
- 245–250 grams gluten-free 1:1 baking flour (1 ¾ to 2 cups) * See notes.
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- Pinch cinnamon, optional
- 6 ounces (¾ cup) plain Greek yogurt (or use half yogurt + half sour cream for extra tang)
- ¼ cup melted refined coconut oil* or refined avocado oil (light olive oil also works)
- ½ cup maple syrup or honey
- 2 large eggs, lightly whisked
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons cane sugar, optional*
- 1 cup raspberries (fresh or frozen), tossed in 1-2 teaspoons gluten-free flour
Optional Lemon Glaze
This make just enough to coat the muffins.
- ½ cup powdered sugar (or sugar substitute)
- 1.5 Tablespoons lemon juice, plus more as needed
- 1 Tablespoons melted butter or coconut oil
- pinch salt, optional
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Line a 12-count muffin pan or lightly grease.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together the yogurt, oil, maple syrup, eggs, vanilla, lemon zest, and lemon juice until smooth. If using the optional cane sugar, whisk it into the wet mixture until fully incorporated.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Do not overmix. Fold in the raspberries.
- Let the batter rest for 5 to 10 minutes to allow the flour to hydrate.
- Fill muffin cups about three-quarters full. Sprinkle with extra lemon zest if desired.
- Bake for 5 minutes at 375 F then reduce the heat to 350 F and continue to bake for an additional 12-18 minutes or until the tops are set and a toothpick inserted in the center comes out clean. If the tops brown too quickly, loosely tent with foil and continue baking. Light browning is normal and expected with natural sweeteners.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- If making the glaze, prepare it while the muffins are finishing baking or right after they come out of the oven while they are still warm. (See notes.)
Notes
Gluten-Free Flour Tip: I tested this recipe with several gluten-free 1:1 flours, including homemade 1:1 gluten-free flour blend. Since each varies slightly in weight per cup, measuring in grams is best. I personally prefer Cup4Cup for the softest crumb.
Ingredient Notes: Use thick Greek-style yogurt (regular yogurt is too thin and can make the batter wet). If using frozen raspberries, do not thaw—toss them in 1–2 teaspoons flour to help prevent excess moisture and streaking. If using melted coconut oil, let it cool slightly and make sure the yogurt and eggs are at room temperature so the oil doesn’t solidify when mixed.
Lemon Glaze – Whisk ingredients together until smooth and pourable. Add lemon juice 1 teaspoon at a time if too thick. Spread over warm muffins. The glaze will firm up as it cools (butter sets more firmly; coconut oil creates a softer drizzle-style glaze).
Storage – Store airtight at room temperature up to 2 days, refrigerate up to 1 week, or freeze up to 2 months.
- Prep Time: 10 minutes
- Rest Time: 5-10 minutes
- Cook Time: 17-23 minutes
- Category: baked good, brunch
- Method: oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (no glaze)
- Calories: 170
- Sugar: 9.6 grams
- Sodium: 130 mg
- Fat: 5.0 grams
- Saturated Fat: 1 gram
- Carbohydrates: 27 grams
- Fiber: 1.5 grams
- Protein: 3.5 grams
- Cholesterol: 30 mg
I made these muffins yesterday and definitely will add this recipe to my recipes to make again. They are light, fluffy, full of flavors and healthy too! I used frozen raspberries and it was delicious. I also added the glazing at the end. I’m planning on baking these again for this week Sunday brunch.
So glad you enjoyed them and thanks for your feedback! I love how much lighter they are compared to traditional muffins. Perfect for brunch or any time of day!