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Raspberry Muffins

  • Author: wellnesssleuth


Raspberry muffins are a classic breakfast treat. They're light and fluffy, with a delicate sweetness that comes from the raspberries. I love to eat them warm, right out of the oven, with a pat of butter melting on top. Raspberry muffins are also pretty easy to make. 




-1 cup of fresh raspberries 

-1 cup of gluten-free all-purpose flour 

-1 teaspoon baking powder 

-1/4 teaspoon salt 

-3/4 cup of granulated sugar 

-1/2 cup of unsalted butter, softened 

-2 large eggs 

-1 teaspoon vanilla extract 

-1/4 cup of coconut milk.


To make the raspberry muffins, 

  • start by preheating the oven to 375 degrees Fahrenheit. 
  • Then, in a medium bowl, whisk together the flour, baking powder, and salt. 
  • In a large bowl, cream together the sugar and butter until light and fluffy. 
  • Beat in the eggs one at a time, then stir in the vanilla extract. 
  • Add the flour mixture to the wet ingredients and mix until just combined. 
  • Gently fold in the raspberries.
  • Fill each muffin cup about two-thirds full with batter and bake for 18 minutes or until a toothpick inserted into the center comes out clean. 
  • Allow the muffins to cool for a few minutes in the pan before removing them to a wire rack to cool completely. 


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