Gluten Free Fresh Raspberry Muffins
Fresh, organic raspberries are lovely. During the long awaited raspberry season, we love to eat them drowning in cream, scattered over waffles and stuffed into homemade, gluten free muffins. We bake our gluten free Fresh Raspberry Muffins in one of two ways: we tuck berries in the middle of muffins or thoroughly mix them in. You decide which way works best for your family.
Mad About Muffins
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 Muffins recipe was a hit in our house back then, but is an even bigger hit now that we bake gluten free Fresh Raspberry Muffins with our Flour Farm flour. Simply delicious!
Please let us know how your Gluten Free Fresh Raspberry Muffins turned out! We love to receive feedback. Rate this recipe and leave a comment in the section provided below. Thank you.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Flour Farm may be purchased through our website or through our partners: Amazon.com & Azure Standard. 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 replacement ingredients, please consider supporting Flour Farm and 2nd Harvest by clicking on this Amazon Associate link. 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.– Teri & Dave
Photos by DuPree Productions; Recipe updated 5.20 for clarity
Gluten Free Fresh Raspberry MuffinsPrint
Seasonal raspberries make the ultimate gluten free Fresh Raspberry Muffins. Stuff berries in the middle of each muffin or scatter fresh berries throughout. It’s up to you how you want to enjoy these delightful muffins.
Choose Gluten Free, Non-GMO, & Organic Ingredients.
Substitutions: Do you need to swap out an ingredient? Click here for suggestions.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 118ml (4 oz) Half & Half (1/2 C)
- 1 tsp Apple Cider Vinegar or Lemon Juice (5 ml)
- 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 (5 ml)
- 1 Large Pasture Raised Egg (50g)
- 114g (4 oz) Fresh Raspberries (about 1 C)
- 180g (6.3 oz) Flour Farm Organic Gluten Free Flour Blend (1 2/3 C spoon & level)
- 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)
Equipment: Digital Scale (preferred), Muffin Pan, Mixing Bowls, Measuring Cups and Spoons, Electric Mixer, Whisk, Cooling Rack
Before You Dive In – Prep: Please read!
- Bring butter and egg to room temperature
- Preheat the oven to 425 degrees Fahrenheit (220 C)
- Grease or line muffin wells (we like to use our non-stick baking Goop)
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 a heaping tablespoon of batter. Place raspberries in the middle (about 4-5) and then top with another heaping 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 425 F/20 C oven and bake for 10 minutes. Reduce oven to 375 F/190 C and bake for another 8 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 top side down – if you can wait that long!
Storing and Freezing: Muffins are best the day you bake them or the day after. Do avoid SUPER moist muffins, store on the counter in a container with a loose fitting lid. Freeze for up to a month.
Nutrition information provided below is for the recipe as written using lightly salted organic butter.
- Category: muffins
- Method: baking
- Cuisine: American
- 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
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