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Gluten Free Lemon Raspberry muffins

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Gluten Free Lemon Raspberry Muffins | | #glutenfree #muffins

It’s been awhile since I posted a gluten free recipe; I am so sorry my friends! These  Gluten Free Lemon Raspberry Muffins are my new favorite gluten free recipe. I love muffins, especially with my large iced latte I drink daily. I have so many muffin recipes on my blog, I thought it was time that I made a gluten free version for you.

Gluten Free Lemon Raspberry Muffins | | #glutenfree #muffins

I feel like I have stumbled on gold. A gluten free muffin full of flavor, with a nice dome and you might never know it was gluten free. In addition to testing them myself, I’ve asked my gluten free friends for feedback and their results were consistent: the berries are tart, and the muffins are moist and better than what they have found in the average bakery.

Gluten Free Lemon Raspberry Muffins | | #glutenfree #muffins

I have tried a few different gluten free flours and I have to say my preferred brand is King Arthur Flour. It’s a blended flour mix that can be substituted for regular flour. However, don’t forget to add the xanthan gum, or your muffins will be very runny. They still taste fine, but they are most certainly not as pretty. I can tell you that from first hand experience.

Gluten Free Lemon Raspberry Muffins | | #glutenfree #muffins

This master muffin recipe can be easily substituted for a variety of flavors or fruits. If you don’t like lemon, you can omit the lemon completely. You can substitute the raspberries for blackberries or blueberries too! The almond extract can also be substituted for vanilla or other flavors.

Gluten Free Lemon Raspberry Muffins | | #glutenfree #muffins

Initially I wasn’t sure if the gluten free flour would react the same in baking to give me a nice round, high dome. By pre-heating your oven to be very hot (425°F), and baking at the high temperature for a few minutes, it will help the muffins rise. Then after five minutes, you can reduce the heat to 350°F. Science equals the perfect dome, and everyone knows the muffin tops are the best part!

Gluten Free Lemon Raspberry Muffins | | #glutenfree #muffins

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Gluten Free Lemon Raspberry Muffins

  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 12 muffins


Moist gluten-free muffins flavored with citrusy lemon and packed with fresh raspberries.


  • 9 oz Fresh raspberries, rinsed
  • 2 1/2 C Gluten free flour (King Arthur brand is preferred)
  • 1/2 tsp Xanthan gum
  • 1 C Granulated sugar
  • 4 tsp Baking powder
  • 1/2 tsp Salt
  • 1 Large egg
  • 1 C Buttermilk or milk
  • 1/2 C Butter (melted)
  • 1/4 C Sour cream
  • 1 tsp Almond extract
  • 1 tbsp Lemon juice (fresh squeezed)
  • Zest from 1 lemon


  1. Wash and rinse raspberries. Use ¼ C of gluten free flour to coat the raspberries. Gently stir to coat the raspberries in flour. Set aside.
  2. Preheat oven to 425°.
  3. In a medium-sized bowl, measure out 2 ¼ cups of gluten free flour with xanthan gum. Add sugar, baking powder and salt. Stir to combine and then set this mixture aside.
  4. In a medium-sized bowl, beat the egg using a whisk until light and fluffy. Add buttermilk and melted butter and whisk together with the egg. Then add almond extract, and sour cream and whisk everything together until smooth.
  5. Add fresh squeezed lemon juice and zest into wet mix and whisk until incorporated.
  6. Slowly pour wet ingredients into the dry ingredients and use a wooden spoon to mix just until combined. Your batter will be thicker, but careful not to over mix! Lastly, fold in the raspberries. Do not pour in the excess flour leftover from the berries.
  7. Line your muffin pan and fill your muffin liners all the way to the top with batter. Sprinkle with sliced almonds.
  8. Bake for 5 minutes at 425° and then reduce heat to 350° and bake for another 16-20 minutes. Do not open the oven for at least 15 minutes; you will see how nicely the muffins rise. Baking times will vary by oven.
  9. Check your muffins for doneness by inserting a toothpick into the center of the muffin. If your toothpick comes out clean, your muffin is done. Allow muffins to cool completely in the pan. You can also cool on a wire rack, but you want to allow them to cool enough to remove and transport them out of the pan.
  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Keywords: gluten free muffins, muffins raspberry, lemon muffins

Recipe from my friends:

Gluten Free Peanut Butter Cookie Dough Magic Bars from The Domestic Rebel

75 Gluten Free Desserts from Something Swanky

Flourless Peanut Butter Oatmeal Cookies from Sally’s Baking Addiction

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26 Responses
  1. Dana

    These are delicious!!! I made them for my daughter to have a treat at a family reunion and they were popular with everyone!

  2. Bec

    Yum!! I do really disagree with the first comment and had no bitterness, they were so sweet and delicious. Definitely going to be making these again!! Thankyou

  3. Jessica

    When I made the muffins I questioned the 4 tsp of baking powder but followed according to the recipe. Clearly after tasting them I realized that the recipe should have read 1/4 tsp baking powder NOT 4 tsp of baking powder! I should have trusted my instincts. I have made enough baked goods to have caught that mistake. You can taste the bitter baking powder, what a waste of ingredients!

    1. Beyond Frosting

      Hi Jessica, I am sorry you did not enjoy these. The 4 tsp of baking powder is intentional. Nearly all of my muffin recipes use a similar base. It is to achieve a very high rise with the muffins, similar to a bakery style muffin. My batter tends to be very heavy using a mix of melted butter, oils and sour cream, so extra baking powder is necessary. Actually just last night I made my cinnamon roll muffins and served them today at work. I don’t have that bitter baking powder taste. May I ask what flour you used?

  4. Laci

    Can you substitute the dairy in here with vegan butter and cashew milk? We have to be dairy free and gluten free which we’ve been gluten free the dairy free is new so trying to get used to it and just wondering if anyone else has tried substitutions. Thanks

    1. Beyond Frosting

      Hi Laci, that’s a great question. I’ve never baked with vegan butter or cashew milk, so I can’t weight in. But hopefully someone else will see your comment. If you do try it, please come back and let us know in case someone else might be interested!

  5. Lexi

    I was wondering if I could sub the egg for a flax egg and the milk for some almond milk? Have you ever tried this?

    1. Beyond Frosting

      Hi Lexi, sorry I do not know what Flax Egg is, so I cannot advise on that. You can definitely try this with Almond milk! Enjoy.

  6. Laurie H

    These were absolutely amazing!!! I mix together BRM and TJ gluten free flour blends to come up with my own. And I used non-dairy sour cream. Thanks for the recipe. Definitely will be making these again and again.

  7. Daphne

    Just made these. They didnt turn out anything like I thought they would. It says to mix batter until combined but not over mix.. Turned out to be a semi wet mixture that just crumbled when trying to add in raspberries. Not happy with this recipe at all.

    1. Beyond Frosting

      Hi Daphne, I am sorry to hear that this was not successful for you. You do need to mix it so that the dry ingredients are incorporated. When you added the berries, you do not need to add the additional flour, leftover flour. I hope you will try it again, and please let me know if you have further questions.

  8. Alycia

    It says in the recipe that the batter will be thick. Is it supposed to clump together or be more dry than wet? Not sure if i did something wrong or what! haha But great recipe, will be using again for sure!

    1. Beyond Frosting

      Hi Alycia, It should not be more dry than wet. Perhaps you added all the wet ingredients too quickly? I am glad you liked it!

    2. Nicole

      Mine too turn out really think, almost like cookie batter before I added the raspberries. I continued on and the finish product didn’t look like yours but tasted really good. I was skeptical as this was my first gluten-free recipe.

  9. Karen

    Wow-the lemon raspberry muffins are excellent. I’ve tried many gluten free recipes for muffins, but nothing has made me say “oh wow” after the first bite. A great big thank you goes out to you!!

  10. Heather @ French Press

    wow, they really are gorgeous! I have yet to try a gluten free muffin, but these look delicious

  11. Melanie @ Carmel Moments

    These are really incredible looking! I love how pretty they are.
    Just gorgeous!
    Have a marvelous weekend!

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