Raspberry Lemon Muffins

Raspberry Lemon Muffins are gluten-free and dairy-free, made with almond flour, buckwheat flour and chia seeds. They’re naturally sweetened with maple syrup, and the juicy raspberries and fresh burst of lemon make these buckwheat muffins a must try!

*This post was originally published in August 2018. It has been updated with new photos and text, including helpful tips for readers and adjustments to the recipe. 

I’m on a muffin kick lately, but can you blame me? Who doesn’t enjoy having a stash of muffins on the counter or in the freezer for easy snacks and quick breakfasts?! 

I first shared these raspberry muffins a few years ago, but I’ve made adjustments to the recipe over time, so I wanted to share the new version with you today.

Why you’ll love this raspberry lemon muffins recipe

Refined sugar-free – They’re naturally sweetened with maple syrup and raspberries.

Gluten-free – Made with buckwheat flour and almond flour, so they’re gluten-free and grain-free.

Dairy-free – These muffins are made without butter, sour cream or dairy milk.

Details on the ingredients

Raspberries – You can use fresh or frozen raspberries.

Lemon – Freshly squeezed lemon juice and zest adds a tart and fresh flavour and pairs nicely with the raspberries.

Buckwheat flour – To keep the muffins gluten-free and grain-free, buckwheat flour works well in these muffins.

Almond flour – Buckwheat flour on its own can be a bit dry, so the addition of almond flour adds moisture and keeps the muffins gluten-free.

Chia seeds – They plump up for added texture and add some extra fibre to the muffins.

Eggs – Help bind the ingredients together, making them an important ingredient when baking with gluten-free flours. 

Almond milk – For added moisture. Feel free to substitute another type of milk.

Extra virgin olive oil – My oil of choice, but feel free to use another type.

Maple syrup – For natural sweetness. You can also substitute with honey or agave syrup.

Cardamom – The citrusy flavour of this spice complements the lemon.

Baking powder – For leavening.

Salt – Just a bit to enhance the flavour of the other ingredients.

Buckwheat flakes or gluten-free oats – This is optional but I like to sprinkle a few flakes on top before baking the muffins.

How to make these healthy raspberry muffins

• In a medium-sized bowl, whisk together the flours, chia seeds, baking powder, cardamom and salt. Set aside.

• In a separate large bowl, whisk together the eggs, almond milk, maple syrup, oil, lemon zest and juice.

• Add the dry ingredients to the wet ingredients and stir until combined. Let the mixture rest for five minutes to allow it to thicken.

• Stir in a cup of raspberries, reserving the rest to top the muffins.

• Divide the muffin batter into a 12-cup muffin pan, which has been well-greased or lined with cupcake liners.

• Place the remaining raspberries on top of the muffins. I usually break them apart to make them go a little further.

• Sprinkle a few buckwheat flakes or oats on top.

• Bake on 400F for 15-17 minutes, or until a toothpick inserted into a muffin comes out clean.

Can you make these muffins with frozen raspberries?

Absolutely! I would just add them to the muffin batter frozen instead of letting them defrost first. Once defrosted, raspberries can be a bit mushy which can add a red/pink tint to the muffin batter.

Can you use other types of berries in these buckwheat muffins?

Yes! I’ve made this recipe with blueberries, blackberries and partridgeberries, so feel free to change it up with different berries.

Can you replace the buckwheat flour with another type of flour?

I paired buckwheat flour with almond flour to keep this recipe gluten-free and grain-free. I haven’t tested these muffins with any other flours.

If you’re looking for other berry muffin recipes using wheat flours, here are a few to try:

• Cranberry Oatmeal Muffins + Video

• Blackberry Lemon Oatmeal Muffins

• Healthy Blueberry Oatmeal Muffins

• Whole Wheat Partridgeberry Muffins

Storage and freezing

Due to the higher moisture content in almond flour, these muffins will only last at room temperature for 1-2 days. If you don’t plan on eating all of them within a few days, I suggest freezing them in an airtight container and defrosting a few at a time to enjoy.

If stored properly, these muffins should last for up to 3 months in the freezer.

Additional recipe tips and substitutions

• I usually refrigerate the lemon before zesting it. This makes the lemon firmer and easier to zest. While some people use a zester, I prefer to use the smaller holes on a box grater.

• I like to break up the raspberries a bit (without smooshing them) when I mix them into the muffin batter to get more berry coverage throughout the muffins.

• This isn’t sponsored, but I like to use PaperChef muffin liners for these muffins. I find other liners stick to the bottom of these particular muffins. If you don’t have liners, just grease your muffin pan well with non-stick cooking spray.

• Be sure not to skip the step of letting the batter rest for 5 minutes before adding it to the muffin pan. This will give the batter time to thicken.

• Adding raspberries and buckwheat (or oat) flakes to the tops of the muffins before baking is optional but it does add to the presentation. If you use gluten-free oats as a topping, just note that the muffins will no longer be grain-free.

Other muffin recipes you might enjoy

• Healthy Banana Nut Muffins (including gluten-free, vegan and nut-free options).

• Coconut Mango Muffins (with dark chocolate chunks and cocoa).

• Spelt Banana Muffins (with mini chocolate chips).

If you make these raspberry lemon muffins, I would love to hear what you think in the comments below.

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