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Up close view of raspberry lemon muffins in a basket lined with a pink cloth.

Raspberry Lemon Muffins

  • Author: Leanne
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free

Description

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!


Ingredients

Scale
  • 3/4 cup almond flour
  • 3/4 cup buckwheat flour
  • 2 tablespoons chia seeds
  • 2 teaspoons baking powder
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon kosher salt
  • 3 large eggs
  • 1/2 cup unsweetened almond milk
  • 1/3 cup extra virgin olive oil
  • 1/3 cup maple syrup
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 tablespoons lemon zest
  • 1 1/4 cup raspberries, fresh or frozen
  • 2 tablespoons buckwheat flakes or oats (optional)

Instructions

  1. Preheat oven to 400F and grease a 12-cup muffin pan (or use cupcake liners – see notes).
  2. In a medium-sized bowl, whisk together the almond flour, buckwheat flour, chia seeds, baking powder, cardamom and salt. Set aside.
  3. In a large bowl, whisk together the eggs, milk, oil, maple syrup, lemon juice and zest.
  4. Add the dry ingredients to the wet mixture and stir until combined. Let the mixture rest for five minutes to allow it to thicken.
  5. Stir in a cup of raspberries, reserving the rest to top the muffins.
  6. Divide the muffin batter into the muffin pan (the cups should be almost full) and place the remaining raspberries on top of the muffins. I usually break them apart to make them go a little further. Sprinkle the buckwheat flakes on top.
  7. Bake for 15-17 minutes or until a toothpick inserted into a muffin comes out clean.
  8. Let rest in the pan for 5 minutes before transferring to a wire rack to cool completely.
  9. Store covered at room temperature for 1-2 days or freeze for up to 3 months.

Notes

  1. 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.
  2. 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.
  3. Just note that if you use gluten-free oats as the optional topping instead of buckwheat flakes the muffins will no longer be grain-free.
  4. Be sure to check out the other sections above the recipe card for more detailed advice and suggestions for making this recipe.

Keywords: buckwheat muffins, raspberry muffins