Bright and sweet gluten free raspberry muffins are such a treat! Lovely at breakfast or anytime, really, these pretty, naturally gluten-free muffins are packed with whole grains and fruit.
These delicious gluten-free raspberry muffins are made in one bowl and are packed with wholesome ingredients and fruit! You can make them with a gluten-free flour blend or use whole grain oat or brown rice flour (or a mix). If you love chocolate chip raspberry muffins, you're sure to love a fruit-forward version, too.
Don't forget to try my equally easy and delicious gluten free lemon blueberry muffins, gluten free strawberry rhubarb muffins, and gluten free banana zucchini muffins!
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Why You'll Love These
A one-bowl recipe is a forever-fav! I always lean into easy fruit muffins when I want to bake something but don't have a ton of time. These gf raspberry muffins tick all the boxes. They're:
- Quick and easy - Yep, that one-bowl method is soooo convenient!
- Good-for-you - Packed with fruit and whole food ingredients, you can feel good about eating them.
- Adaptable - So simple to adapt this recipe to being dairy-free, or add in more whole grains ...
- Yummy - Should this be the first item in this list? Who doesn't love a warm, fresh basket of muffins! These little gems are not only delicious, they will make your whole kitchen smell amazing.
Ingredients Needed
Here's a quick look at everything you'll need to whip up this recipe. Make sure to check the recipe card at the end of this post for the full ingredient amounts and detailed instructions.
- Flour - I used my homemade gluten free flour blend here, and you can use a 1:1 blend of your choice! I often use just oat flour for a whole-grain version, similar to my oat flour blueberry muffins.
- Baking powder
- Salt - Use fine sea salt or table salt.
- Granulated sugar - Swap maple syrup for a naturally sweetened option, or try light brown sugar for a different flavor.
- Egg - Use a large or medium egg.
- Milk - I like whole milk here, and 2% works fine. Use your favorite non-dairy milk for a dairy-free option.
- Butter - Use unsalted butter, or melted coconut oil or vegetable oil.
- Raspberries - I love fresh in-season raspberries! Frozen raspberries work just fine, too; just make sure to stir in either choice very gently.
Step-By-Step Instructions
1. Whisk dry ingredients: In a big bowl, whisk together all of the dry ingredients.
2. Add remaining ingredients: Stir in the rest of the ingredients, then fold in the raspberries.
3. Rest batter: Add the batter to a greased or lined muffin tin and rest while the oven heats.
4. Bake: Place in a 350F oven and bake for about 20 minutes.
Tips & Recipe Notes
- Rest the batter. Always let gluten-free batter rest before baking - the amount of time it takes to preheat the oven usually is enough - to fully hydrate the flour. You will be able to taste the difference in the final muffin!
- Grease the pan well. It's a good idea to generously grease the muffin tin to help the muffins release super easily. Of course, you can always use liners.
- Fill the muffin cups about ⅔ full for this recipe. For this recipe, I've found that about ⅔ full is the sweet spot so that they rise nicely but don't overflow the pan.
- Make them dairy-free. To make these muffins dairy-free, use melted coconut oil or non-dairy butter and your favorite non-dairy milk.
- Refined sugar-free. Add honey to the batter instead of the sugar for a lovely, floral sweetness that's a wonderful complement to the blueberries. Or, try coconut sugar or maple syrup.
- Whole grain goodness. You can use whole grain gluten-free oat flour as the only flour in this recipe, or swap 1 cup of oat flour or brown rice flour with the gluten-free flour to add a nice whole grain component.
How to Store
Always cool muffins completely before storing! If you don't, they can get soggy in the container. Here's how to store these raspberry chocolate chip muffins:
- Counter - Place muffins in an airtight container and store them on the counter for up to 3 days.
- Fridge - Transfer the container to the fridge and store for up to 6 days.
- Freezer - In a freezer-safe bag or container, keep them in the freezer for up to 2 months. Thaw in the fridge before serving.
More Gluten Free Fruit Muffin Recipes
If you tried this gluten free raspberry muffins recipe, please let me know! Or if you have any recipe questions, always feel free to reach out in the comments or via email. I hope you love it! ❤️
Recipe
Gluten Free Raspberry Muffins
Ingredients
- 2 ½ cups gluten free flour , or oat flour (280 grams)
- 3 teaspoons baking powder
- ½ teaspoon fine sea salt
- ½ cup granulated sugar
- 1 large egg
- 1 cup whole milk
- ¼ cup unsalted butter , melted
- 1 cup raspberries , fresh or frozen
Instructions
- Generously butter a muffin tin. Preheat the oven to 375℉.
- In a large bowl, whisk together the 2 ½ cups gluten free flour , 3 teaspoons baking powder,½ teaspoon fine sea salt, and ½ cup granulated sugar. Lightly whisk the 1 large egg separately, then stir in the beaten egg, 1 cup whole milk, and ¼ cup unsalted butter. Gently fold in the 1 cup raspberries.
- Spoon the batter evenly into the muffin tin (fill each cup about two-thirds full). and let the batter rest for up to 20 minutes. Bake the muffins for 15-20 minutes, until a tester comes out clean.
- Place the muffin tin on a wire rack to cool for about 10 minutes, then gently turn out the muffins onto the rack to cool completely.
Notes
- Rest the batter. Always let gluten-free batter rest before baking - the amount of time it takes to preheat the oven usually is enough - to fully hydrate the flour. You will be able to taste the difference in the final muffin!
- Grease the pan well. It's a good idea to generously grease the muffin tin to help the muffins release super easily. Of course, you can always use liners.
- Fill the muffin cups about ⅔ full for this recipe. For this recipe, I've found that about ⅔ full is the sweet spot so that they rise nicely but don't overflow the pan.
- Make them dairy-free. To make these muffins dairy-free, use melted coconut oil or non-dairy butter and your favorite non-dairy milk.
- Refined sugar-free. Add honey to the batter instead of the sugar for a lovely, floral sweetness that's a wonderful complement to the blueberries. Or, try coconut sugar or maple syrup.
- Whole grain goodness. You can use whole grain gluten-free oat flour as the only flour in this recipe, or swap 1 cup of oat flour or brown rice flour with the gluten-free flour to add a nice whole grain component.
I'd love to hear from you! Please leave me a note.