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+ servings
gluten free raspberry muffins stacked into a tower of three
5 from 31 votes

Gluten-Free Raspberry Muffins

Soft and fluffy gluten-free raspberry muffins with lemon juice and lemon zest.
Prep Time10 mins
Active Time20 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: gluten free raspberry muffin, raspberry muffin
Yield: 12 Muffins
Calories: 298kcal


  • 135 grams of White rice flour
  • 54 grams of Tapioca flour
  • 27 grams of Corn Starch
  • 54 grams of Brown Rice Flour
  • 3/2 teaspoon of Xanthan Gum
  • 2 ½ teaspoon of Baking Powder
  • ½ teaspoon of Salt
  • 40 grams of Brown Sugar
  • 160 grams of Granulated White Sugar
  • 100 grams of Raspberry Fresh or Frozen
  • 140 ml of Vegetable Oil
  • 2 Large Eggs
  • 1 tablespoon of Lemon Zest
  • 60 ml of Lemon Juice
  • 240 ml of Buttermilk
  • 2 teaspoon of Vanilla Extract
  • 12 teaspoon of Raspberry Jam Optional


  • Preheat the oven to 200°C (400°F)
  • Add the white rice flour, tapioca flour, corn starch, brown rice flour, xanthan gum, baking powder, salt, brown sugar, and white sugar in a bowl. Whisk the ingredients and combine them. Then add the raspberries and mix them with the dry ingredients using a spatula.
  • Add the vegetable oil, eggs, lemon zest, lemon juice, buttermilk, and vanilla extract in a separate bowl. Whisk the ingredients together. Then add the dry ingredients and gently mix them using a spatula. Try not to overmix the batter.
  • Align a muffin tin or a cupcake tin with muffin liners and add a tablespoon of muffin batter. Then, add a teaspoon of raspberry jam to the center of the muffin. Then fill the liner to the top with the raspberry muffin batter.
  • Bake the gluten-free raspberry muffins for 17-19 minutes or until a toothpick inserted at the center comes out clean.
  • Allow the muffins to cool in the tin for 5 minutes before transferring them to a cooling rack.


  • You can store the baked gluten-free raspberry muffins in the fridge for up to three days in an air-tight container.
  • The baked muffins can be frozen for up to two months.


Serving: 1Muffin | Calories: 298kcal | Carbohydrates: 43g | Protein: 3g | Fat: 13g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 234mg | Potassium: 93mg | Fiber: 2g | Sugar: 22g | Vitamin A: 77IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 1mg