Buttermilk Raspberry Muffins | Gluten Free One Bowl Recipe

Sweet buttermilk muffins lightly topped with sugar and filled with raspberry preserves will have you reaching for seconds (and thirds—no judgment). After practicing this recipe over the past couple weeks, I’ve adjusted and tweaked over and over until they have finally reached muffin perfection. These little muffins actually remind me of a filled baked donut.

Sign up for our FREE 7 Day Simple Meal Plan!

Easy prep + Clean Up

I love that this recipe uses only one bowl and one spoon (I prefer wooden)! Grab a 12 cup muffin pan and lightly grease with non-stick spray. This recipe makes exactly 12 muffins, which I also love.

Ingredients for Awesome Gluten Free Buttermilk Muffins

• Gluten Free Flour Blend – Since I am gluten intolerant, I have to bake everything with gluten free flour. (Yes, I’m a little sad every day.) Thankfully, King Arthur Flour makes my absolute favorite blend of GF flour (you can read about WHY it’s my favorite here), and predictably it works great in this recipe! In fact, my flavor-discerning husband couldn’t even tell!
  
• Buttermilk – The addition of buttermilk is what makes these muffins so tender and yet lends enough structure to hold the jam. It also adds moisture without the fat (as opposed to butter).
  
• Nutmeg – This delicious spice packs a lot of flavor in such a tiny amount, and it is a great complement to a basic vanilla flavor.

Tell me all about these buttermilk raspberry muffins

• Texture – These muffins are tender and sweet, kind of between a biscuit and a muffin in texture and flavor.
  
• Flavor – Lightly sweetened, but feel free to add extra (extra!) sugar on top to add more sweetness. Fill with your favorite jam (or cream or Nutella) to make it your own! The nutmeg lends just the perfect touch of spice and depth of flavor.
  
• Difficulty – These muffins fall between easy and moderate, only because they need to be poked with a chopstick and filled with jam. It’s a simple step, but adds a bit more than a basic muffin. See pictures for a visualization of this step.
  
• Time – Mixing up the batter for these muffins requires one bowl, one spoon and just a few minutes. It’s a simple “combine dry, add wet” situation. My favorite. Bake time was exactly 15 minutes for my oven every time. But every oven is different and it may take up to 18 minutes.

Can I adjust this recipe for dietary restrictions?

Sure thing! See below for recipe adjustment suggestions.

Dairy free – The only dairy in this recipe comes from buttermilk. You can substitute a vegan sour cream, yogurt or a mixture of 1 tsp lemon juice with 3/4 cup plant-based milk, such as oat milk. Sometimes there is dairy in gluten free flour blends, so if you need to keep it completely dairy free, be sure to grab one like King Arthur Measure for Measure with no dairy.

Vegan – Substituting the egg (and dairy, above) is really simple! I love the chart on this recipe with all the substitution options. My favorite is the flax egg. It’s healthy and has a texture really close to an egg. Be sure to grab vegan white sugar too.

Sugar Free – If you want to lower or completely remove the sugar in this recipe, try substituting with monk fruit granulated sweetener or a brand like Swerve. I also love baking with coconut sugar. These all add a lot of sweetness, but are not a refined sugar.

Tips for Making Perfect Muffins

1. Starting your muffins at 425°F and then reducing to 375°F will give you an optimal rise along the sides of your muffins and gets you that elusive and delicious muffin top (I mean, who doesn’t love a good muffin top?). 
   
2. Do not over mix! Mixing quick breads and muffins as little as possible ensures a tender crumb. If you over mix, it develops the gluten in the flour, making your muffin “breadier” and tough. Basically, you want to mix until there are no more streaks of flour to be seen, using as little stirring motion as possible. I like to use the old “around the outside and through the middle” technique of going around the outside of the bowl and then one pass through the middle. 
   
3. Wondering the best way to add fruit or chips so they don’t sink to the bottom? Mix them up with a tablespoon of flour and add them in last. This helps suspend the heavier add-ins in the batter and keeps them from starting a party on the floor of your muffin. This is especially true when adding in chunks of fruit, like apples, pears, or cranberries. But I still do it for chocolate chips too.
   
4. There are so many amazing muffin toppings to choose from; There are streusels, sugar, nuts, chips, fruit and more. When deciding which topping goes best with your muffin, think about how much sugar is already in the muffin. If there is a lot of sweet fruit, like pear go plain or with a simple sprinkling of sugar. For less sweet muffins, like pumpkin, I like to add a streusel. 

How to store these gluten free muffins

Storing muffins can always be a challenge because of their shape. I’ve found that the best way to store these muffins is on a plate wrapped in foil so they breathe a little bit and don’t get sticky. They’ll last on the counter at room temperature for up to 3 days and in the refrigerator for up to a week.

Love this buttermilk raspberry muffin recipe? Try these other amazing muffin recipes!

• 

•