It’s berry season! The summer always means berries in my household. Ever since I was a little kid I have been obsessed with berries. I grew up surrounded by berry farms my whole life which led to my obsession with picking berries myself and supporting local farmers. I truly feel that the closer you are from the source of the berries the better they taste.
I have this bad habit of going to the berry U-Pick and picking 20 pounds of berries. Every year I have to come up with creative ways to use the 20 pounds. Currently my moms garage freezer is full of my smoothie berries because I have no room in my own. Along with freezing them, I like to store them in a container lined with paper towels (this soaks up some of the moisture). This way I have fresh berries to eat and use in recipes.
This recipe for Raspberry Lemon Muffins came to me when I was at a local bakery. I saw all these amazing looking muffins, which of course were full of gluten, dairy, and refined sugar, and I suddenly thought “how good would Raspberry Lemon Muffins be”. After several not so great attempts, I finally got the ingredient ratios down. I truly hope you enjoy this recipe! It was a labor of love.
Gluten Free Raspberry Lemon Muffins
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: Makes 12 muffins
Zest of one lemon
½ cup coconut melted (cooled to room temperature)
¾ cup coconut sugar
2 eggs (room temp)
1 teaspoon vanilla
1 TBSP lemon juice
1 ¾ cups Gluten Free Flour (I use Bob’s Red Mill 1:1)
2 tsp baking powder
½ tsp salt
1 ½ cups frozen raspberries
½ cup + 2 TBSP almond milk
Turbinado for decoration (optional)
- Pre-heat the oven to 350 degrees and line a muffin tray with baking cups.
- Add lemon zest, lemon juice, sugar, vanilla, eggs, and coconut oil to a small bowl and whisk together.
- In a large bowl combine GF flour, salt, and baking soda.
- Mix the frozen raspberries into the flour mixture.
- Add the wet ingredients into the dry ingredients and mix a few times.
- Add the milk into the batter and mix to combine all ingredients.
- Spoon batter into prepared baking cups, filling them ¾ full.
- Bake for 20 minutes, then pull muffins out of the oven and sprinkle turbinado sugar on top. If you are leaving the turbinado sugar off then bake for 25 Minutes.
- Let cool on a wire rack for 15 minutes.
- Store in the fridge for up to a week. To reheat put in the microwave for 30 seconds.