Ingredients

The following ingredients have 4 Servings
  • 1 lemon (zested and juiced (zest first then juice))
  • ½ cup sugar
  • 1 cup buttermilk
  • ⅓ cup coconut oil (melted)
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cup gluten free all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups fresh or frozen (not thawed raspberries)
  • 1 tablespoon turbinado sugar (sprinkle on top of each muffin (optional))

Instruction

  • Preheat oven to 400 degrees F.
  • Line and Coat muffin tin with baking spray.
  • Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar.
  • Add buttermilk, oil, egg,1 tablespoon of lemon juice and vanilla into a bowl.
  • Pour buttermilk mix into food processor and run until blended. DO NOT OVER MIX

Combine flour, baking powder, baking soda and salt in a large bowl.
  • Add the buttermilk mixture and fold until almost blended.
  • Gently fold in raspberries using a rubber spatula.
  • Divide the batter evenly among the muffin cups.

Bake until the edges and tops are golden, 20 to 25 minutes.
  • Sprinkle turbinado sugar on top of each muffin (optional)
  • Let cool in the pan for 5 minutes before turning out onto a wire rack.