Raspberry Muffins

5 from 1 vote

These easy raspberry muffins offer a delicious taste of summer! Quick and easy to make, they're perfect for breakfast or an afternoon treat.

Prep Time15

Cook Time22

Course: Breakfast

Servings:

Calories: 178kcal

Author: Anna Chesley

Ingredients

Muffin Ingredients

2 eggs
1 cup milk (see notes for dairy free substitutions)
½ cup olive oil
2 ¾ cups all-purpose flour (see notes for GF substitution)
¾ cup granulated sugar
4 teaspoon baking powder
⅛ teaspoon salt
2 cups fresh raspberries

Instructions

Pre-heat the oven to 400°. Grease muffins cups, or line with baking cup liners.
In a large mixing bowl, whisk together the eggs, oil, and milk.
2 eggs, 1 cup milk, ½ cup olive oil
Add flour, sugar, baking powder, and salt. Mix just until thoroughly incorporated.
2 ¾ cups all-purpose flour, ¾ cup granulated sugar, 4 teaspoon baking powder, ⅛ teaspoon salt
Add raspberries, and fold in lightly.
2 cups fresh raspberries
Spoon batter into muffin cups. Cups should be about ¾ full, to allow room for rising.
Bake for 20-23 minutes, or until muffins are golden brown, and centers set.
Let cool for 10 minutes before removing from muffin pan. Enjoy!

Notes

GLUTEN FREE SUBSTITUTION

While you can just substitute a 1-1 gluten free flour mix for the all-purpose flour in the recipe, I don't love the results as much as this substitution.

Instead of the all purpose flour, use:

1 cup almond flour
1 cup rice flour
1 cup cassava flour

DAIRY FREE SUBSTITUTION

My favorite dairy free substitution is ½ cup unsweetened almond milk, and ½ cup water.

You can also substitute all water, or any dairy free milk of your choice. (I do find that coconut, or flavored rice and almond milks give a distracting flavor, so generally would recommend water if flavored non-dairy milk is your only choice.)

Nutrition