Gluten Free Raspberry Almond Muffins
Bright, jammy raspberries tucked into a tender, bakery-style muffin — this batch makes 12 and disappears fast. The combination of a gluten free flour blend and almond flour is what makes the texture genuinely good here: the almond flour adds moisture and a subtle richness that keeps these from turning out dry or crumbly the way some wheat-free baked goods can. Sour cream in the batter does even more heavy lifting, giving each muffin a soft, almost velvety crumb that holds together beautifully. A full teaspoon each of almond and vanilla extract means the flavor is warm and fragrant all the way through. The finishing touch — sliced almonds and a sprinkle of sugar on top — bakes into a lightly crisp, golden crown that makes these look as good as they taste. Fresh or frozen raspberries both work, so this is genuinely a year-round recipe you can pull off whenever the craving hits.
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Learn more →Ingredients
12 servings
For the muffins
- 1 ½ cups gluten free flour blend
- ½ cup almond flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- ⅓ cup neutral oil (such as canola or avocado oil)
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen raspberries
For the topping
- ¼ cup sliced almonds
- 1 tbsp granulated sugar
Instructions
- 1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well.
- 2
In a large bowl, whisk together the gluten free flour blend, almond flour, baking powder, baking soda, and salt until evenly combined.
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