New Recipe: Gluten Free Vanilla Raspberry Muffins

I found this recipe in the Huckleberry cookbook and adjusted to make them gluten free. I love the contrast of the vanilla with the raspberries. The muffins are very light and flavorful! Enjoy!


Makes 12 Muffins

1 1/4 Cup Gluten Free AP Flour

2 Tablespoons Brown Rice Flour

1 teaspoon Baking Powder

1 teaspoon Baking Soda

1 Cup Sugar, plus more for sprinkling

1/2 teaspoon Kosher Salt

1 Cup + 2 Tablespoons Unsalted Butter, cubed & at room temperature

2 Eggs

3 Egg Yolks

2 Tablespoons Vanilla Extract

3 Tablespoons Buttermilk

1 1/2 Cups Fresh Raspberries


  1. Preheat oven to 375°F. Line muffin pan with 12 paper liners.
  2. Sift both flours, baking powder, baking soda, and salt.
  3. In a stand mixer with a paddle attachment, mix the sifted mixture flour mixture, sugar, and butter until it starts coming together.
  4. Slowly poor in the egg and egg yolks, buttermilk, and vanilla. Mix until just combined.
  5. Gently fold the berries into the batter by hand.
  6. Fill the paper liners 3/4 full with batter and sprinkle with sugar.
  7. Bake until the muffins just barely spring back to touch (about 18 minutes).

One Comment Add yours

  1. Stefani says:

    I can attest to the fact that they were delicious and I could not tell they were gluten free at all!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s