Gluten Free Raspberry Lemon Muffins

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

  • Servings: 12 muffins
  • Print

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)


  1. Pre-heat the oven to 350 degrees and line a muffin tray with baking cups.
  2. Add lemon zest, lemon juice, sugar, vanilla, eggs, and coconut oil to a small bowl and whisk together.
  3. In a large bowl combine GF flour, salt, and baking soda.
  4. Mix the frozen raspberries into the flour mixture.
  5. Add the wet ingredients into the dry ingredients and mix a few times.
  6. Add the milk into the batter and mix to combine all ingredients.
  7. Spoon batter into prepared baking cups, filling them ¾ full.
  8. 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.
  9. Let cool on a wire rack for 15 minutes.
  10. Store in the fridge for up to a week. To reheat put in the microwave for 30 seconds.

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