Gluten Free Raspberry Muffins Recipe

Name: Gluten Free Raspberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups King Arthur Gluten Free Multi Purpose Flour; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/2 teaspoons Salt; 10 Tablespoons Unsalted Butter, Softened; 1 cup Granulated Sugar; 2 whole Eggs; 1/2 cups Yogurt, Plain; 1/2 cups Sour Cream; 1 Tablespoon Canola Oil; 1-1/2 cup Frozen Raspberries

Servings: persons

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1. Preheat your oven to 375u00b0F.
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2. In a bowl, mix the flour, baking powder, baking soda, and salt together and set aside.
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3. In another bowl, mix softened butter and sugar together. (Note: I did this by hand with very soft butter. Gluten Free Girl points out that if the batter is overmixed the muffins will not rise, so I wasn't going to take any chances. Mixing by hand took no extra effort and the muffins came out just fine.)
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4. Add the eggs to the butter and sugar one at a time, mixing after each addition.
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5. Mix the yogurt and sour cream. Add 1/3 of the flour mixture to the butter/egg/sugar and stir in. Next add 1/3 of the yogurt mixture and stir in. Alternate adding flour and yogurt mixture into the batter until mixed well. Add the oil once you are done adding everything.
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6. Add the frozen berries. Steal a few for yourself and think about summer being not so far away.
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7. Oil or grease your muffin pan and sprinkle some of the gluten free flour (or cornstarch) in each cup. Fill 2/3 of the way.
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8. Bake for 30 minutes or until tops are light golden brown and hard to the touch. (Note: I also made mini-muffins, which took 15-20 minutes.)
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9. Remove from oven, wait 2 minutes and then remove from the pan. Enjoy warm, and definitely pop day-old muffins in the microwave for a few seconds before eating for a fluffier texture.
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(Recipe adapted from Gluten Free Girl.)

976

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 cups King Arthur Gluten Free Multi Purpose Flour, 1-1/2 teaspoon Baking Powder, 1/2 teaspoons Baking Soda, 1/2 teaspoons Salt, and more.

Yes, Gluten Free Raspberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten Free Raspberry Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions