Gluten Free Lemon Raspberry Muffins

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These healthy gluten free lemon raspberry muffins make a quick snack or breakfast on the go. The flavor is so bright and delicious!

Gluten free lemon raspberry muffins

I love the versatility and convenience of muffins. They’re great to have on hand for a quick snack or breakfast, so I always try to have some in my pantry or freezer.

Raspberry and lemon make one of my favorite flavor combinations. These gluten free lemon raspberry muffins are a popular quick, healthy snack in my house. The taste is so bright and summery.

These muffins are moist and delicious right out of the oven. The lemon zest gives them a great lemony flavor, and the raspberries add just the right amount of tanginess.

Gluten free lemon raspberry muffins before baking

Gluten Free Lemon Raspberry Muffin Tips

I like to use fresh raspberries for these muffins. If you use frozen berries, they end up being too wet as a result of the extra moisture in the frozen berries. But if that’s all you have on hand, you can use the frozen berries and cut back a bit on the applesauce.

Blueberries can be substituted with equally delicious results. Again, fresh berries are best.

These gluten free lemon raspberry muffins taste best the day they’re made. Store the muffins at room temperature in an airtight container for up to two days. If you won’t eat them all within a couple days, you can freeze the extras for a day when you need to grab a quick snack. Simply defrost on the counter or in the oven. 

Try my mixed berry muffins and gluten free lemon bread for other delicious summer treats.

Gluten Free Lemon Raspberry Muffins

These healthy gluten free lemon raspberry muffins make a quick snack or breakfast on the go. The flavor is so bright and delicious!
Print Recipe
5 from 1 vote
Gluten free lemon raspberry muffins on the table
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Recommended Equipment


  • 2 cups gluten free flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 2 eggs
  • 1/3 cup melted coconut oil cooled a bit
  • 2/3 cup pure maple syrup
  • 3/4 cup plain applesauce
  • 1 tsp. vanilla
  • Zest of one lemon (about a teaspoon)
  • Juice of one lemon (about 1/4 cup)
  • 1 1/2 cups fresh raspberries


  • Preheat the oven to 350 degrees and place cupcake liners in a greased muffin pan.
  • In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl, mix together the eggs, coconut oil, maple syrup, applesauce, vanilla, lemon zest, and lemon juice. Add the dry ingredients and mix until combined.
  • Fold in the raspberries.
  • Transfer the batter to the prepared pan. Bake for about 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  • Place the muffin pan on a wire rack to cool for 5 minutes, then carefully remove the muffins from the pan to cool completely on the cooling rack.

Approximate Nutrition Info

Calories: 193kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 149mg | Potassium: 126mg | Fiber: 3g | Sugar: 14g | Vitamin A: 49IU | Vitamin C: 4mg | Calcium: 59mg | Iron: 1mg
Servings: 12
Calories: 193kcal
Cost: $.63 per serving

This recipe may contain affiliate links. A purchase or click through one of these links may result in a commission paid to us at no additional cost to you.

Price Breakdown

This recipe costs a total of $7.52 to make, or $.63 per serving. Make these delicious muffins for a fun summer treat.

Check out my raspberry vanilla overnight oats for another delicious recipe that features fresh berries.

Note: This recipe was originally published in 2012, and it was updated in 2021.


  1. These make about 2-3 muffins worth more than a dozen – but if you take the leftover batter, add 1-2 eggs, some almond milk and a bit more vanilla, you can fry it up like pancakes and DAMN are they good pancakes.

  2. If I wanted to use oat flour instead of gluten free flour, what changes would I have to make? I love lemon and raspberries!

  3. Love the ingredients BUT something is wrong. Tops were burned and interior was uncooked- still very wet batter.

  4. These came out great! I didn’t have all the ingredients and had to make some changes because of allergies in our family. Used 1/2 the amount of coconut oil and replaced the rest with avocado oil. Used oat milk and had to add about 1/3 cup extra because batter seemed a little thick. Omitted vanilla and did 1/4 cup maple syrup, 1/4 cup coconut sugar (instead of 1/2 cup maple syrup) Traded out the eggs for 3 flax eggs. Also, because of all the changes, I added a small bowl of water in the bottom of our oven to make sure they came out moist. I used mini muffin pans for about 16-19 minutes. Thank you for this recipe!

  5. Hi. I followed the recipe exactly and can’t figure out why mine came out this strange grey color. It did give us a good laugh. Are they meant to be hardly sweet at all? I don’t mind that but my daughter said they weren’t sweet at all.

    1. Melissa, did you use frozen berries? It sounds like their color bled throughout the batter, causing this discoloration. And regarding the sweetness, if you’re used to highly sweetened store-bought muffins, these will taste quite a bit less sweet. They’re meant to be a healthier snack.

  6. These looked so amazing! I followed everything in this recipe exactly as it is printed and it failed. My muffins look awful and I can’t get them to bake though. Not sure what went wrong but these were a fail for our family!

    1. I’m sorry to hear that these muffins didn’t turn out well for you. How long did you bake them for? Did you use frozen berries? That requires a slightly longer bake time. Depending on your oven, they could need more than 20 minutes (up to 25).

    1. If it’s a pre-made gluten-free flour mix, it should work fine as it is. Let me know how it goes!

    2. 5 stars
      I usually buy gum-free gluten-free flour mixes because added gums are only good for some things (muffins…etc.). I also find a lot of the blends with added gums have too much of a gum added so the muffins end up kind of gluey. I like to use xanthan gum when I’m baking. Usually 3/4 teaspoon is about right for 12 muffins or a normal sized quickbread loaf. There are a lot of good gum-free blends of gluten free flour but if you have one then remembering to add xanthan gum to your muffins, and breads and stuff will help you out a lot. Most of the all-purpose mixes are pretty clear about whether or not they have any gums added to the blends but sometimes you have to read the ingredients. It doesn’t have to be xanthan either. There are a few others.

      Well, I don’t know. I made them, I used xanthan gum, and they’re great. I haven’t tried without. I have tried other recipes and forgotten it though and had disasterous results ?‍♀️

    1. Crystal, the ingredient list calls for the zest of one lemon. You can use more or less to taste if you want.

    1. It’s typically 3-4 tablespoons, Meaghan. It doesn’t have to be precise in this recipe. It’s more for flavor than moisture.

  7. These raspberry lemon muffins look delicious! I love muffin recipes without refined sugar.

    1. Thank you! I’m trying hard not to eat the whole batch before my kids get home from school.

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