Fresh organic raspberries are lovely. We love to eat them drowning in cream, scattered over biscuits and stuffed into homemade, gluten free muffins. We bake up this versatile recipe two ways: we tuck berries in the middle of muffins or thoroughly mix them in. You decide how to make them.
Several years ago I found a muffin recipe book at my local bookstore for sale. Author Dot Vartan published a sweet little book called Mad About Muffins (1998.) Her Fresh Raspberry muffin recipe was a hit in our house back then, but is an even bigger hit now that we bake muffins gluten free with Flour Farm. Delish!
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. This blend is found online at Amazon.com or in a few local grocery stores. If you are unable to locate it please send us a message, and our team will get it out to you. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
P.S. Flour Farm gives back. We are committed to bringing healthy food to members of our community. If you are looking for equipment or ingredients used to make this recipe, please consider supporting Flour Farm and 2nd Harvest by clicking on the Amazon Associate links provided below. We donate 50% of the profit made from Amazon purchases to 2nd Harvest, which is a local organization dedicated to feeding our children, our community and helping those in need. You will be sent directly to Amazon.com; we do not store any of your information. Thank you and share the love!
Products from Amazon.com
Price: Check on Amazon
Price: $9.49Was: $14.99
Recipe Inspiration: Brilliant Organic Raspberries
Photos by DuPree Productions
Mad about Flour Farm Muffins
Equipment: Digital Scale (preferred), Muffin Pan, Large/Medium/Small Mixing Bowls, Measuring Cups and Spoons, Whisk, Cooling Rack
Substitutions: Do you need suggestions to swap out an ingredient? Click here.
Before You Dive In – Prep:
- Bring butter and egg to room temperature
- Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius)
- Grease or line muffin wells
- Mix half and half and vinegar together in a liquid measuring cup
Choose Gluten Free, Non-GMO, & Organic Ingredients.
- 118ml (4 oz) Half & Half (1/2 C)
- 1 tsp Apple Cider Vinegar or Lemon Juice (4.5g)
- 2 1/2 T Butter – softened (42.5g/1.5 oz)
- 105g (3.7 oz) Cane Sugar (1/2 C)
- 1 tsp Pure Vanilla Extract (5g)
- 1 Large Pasture Raised Egg
- 114g (4 oz) Fresh Raspberries (About 1 C)
- 180g (6.3 oz) Flour Farm Organic Gluten Free Flour Blend (1 2/3 C)
- 1 1/2 tsp Double Acting, Aluminum Free Baking Powder (7g)
- 1/2 tsp Extra Fine Pink Himalayan Salt (3g)
- 20g (.7 oz) Turbinado (coarse) Cane Sugar (About 2 T)
Please read prep note above before you begin. Thank you!
Step 1: Combine the half and half and vinegar in a liquid measuring cup. Set aside.
Step 2: In a large bowl, beat together the softened butter and sugar until well blended.
Step 3: In a medium bowl, whisk together the dry ingredients.
Step 4: In a small bowl, whisk together egg and vanilla. Add the egg mixture to the half and half mixture. Whisk until combined.
Step 5: Add the flour blend to the creamed butter and sugar. Mix with a heavy spoon or beat on low until combined. Stir in the combined egg mixture, or beat on low until ingredients are moistened.
Step 6: Two choices for adding raspberries- A) Fill middle of muffins with berries OR B) Fully integrate berries into the mix.
A) Fill prepared muffin wells with about 1 Tablespoon of better. Place raspberries in the middle (about 4-5) and then top with another Tablespoon of batter. Sprinkle tops with turbinado sugar, (optional.)
B) Gently fold raspberries into batter. Use a scoop or Tablespoon to fill muffin wells 3/4 of the way full, (we use a blue #16, 2 oz scoop.) Sprinkle tops with turbinado sugar, (optional.)
Step 7: Place muffin pan in the center of a preheated oven and bake for 18-20 minutes or until toothpick inserted in the center comes out clean. Tops of muffins should appear light golden brown.
Step 8: Remove pan from the oven and place on a cooling rack for about 5-10 minutes. Pop muffins out of wells and allow to continue cooling on the rack – if you can wait that long!
Storing and Freezing: Muffins are best the day you bake them or the day after. Freeze extra muffins in a freezer safe container for up to a month for best results.
Nutrition information provided below is for the recipe as written using lightly salted organic butter.
- Serving Size: 1 Muffin
- Calories: 190
- Sugar: 13g
- Sodium: 240g
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Keywords: Gluten Free Fresh Raspberry Muffins