Lemon Raspberry Muffins Recipe (Gluten-Free)

Stack of 3 gluten-free lemon raspberry muffins showing raspberries baked into the muffins

Lemon Raspberry Muffins Recipe (Gluten-Free)

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.

Diet Gluten-Free

Prep Time 10

Cook Time 18

Total Time 28

Servings -13 muffins

Author Lindsay Cotter

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.

Nutrition