Raspberry and Vanilla Muffins

Gluten Free Mummy
These gluten free raspberry and vanilla muffins are light and fluffy with juicy fresh berries dispersed throughout. A lovely little afternoon pick-me-up with a cup of tea. Adapted from a Liz Hinds – Cake Baker – recipe.
Prep Time 15 minutes
18 minutes
Total Time 33 minutes
Course Dessert
Servings 12 muffins


  • 300 g gluten free plain flour sieved
  • 1 tsp gluten free baking powder sieved
  • 1 tsp bicarbonate of soda ensure gluten free
  • 1/2 tsp salt
  • 2 eggs
  • 240 ml natural yoghurt
  • 55 g butter melted
  • 1 tsp vanilla essence
  • 110 g vanilla sugar
  • 225g berries fresh


  • Preheat the oven to 200°C, gas mark 6.
  • Line a muffin tin with paper cases.
  • Sieve together the gluten free flour, salt, baking powder and bicarbonate of soda in a bowl.
  • In a separate bowl mix together the eggs, yogurt, melted butter and vanilla.
  • Add the sugar and re-sieve the flour mixture on top.
  • Fold in the flour and sugar.
  • Fold in the raspberries. 
  • Pour the batter into the paper cases. 
  • Bake for 18-20 minutes or until well-risen and golden.
  • Cool on a wire rack.
Keyword gluten free, muffins, raspberry, vanilla cupcakes