These Gluten-Free Raspberry & Almond Muffins are a delightful balance of tart berries, nutty almond, and a tender, moist crumb—perfect for breakfast or a sweet afternoon treat. With a satisfying crunch from flaked almonds on top, they’re as beautiful as they are delicious.

Makes 12 Muffins | Prep time: 30 mins | Bake time: 22 mins

Instructions:

1. Adjust the oven rack to the middle position and pre-heat the oven to 375ºF. Line a 12-hole muffin pan with paper liners.
2. In a large bowl, whisk together the gluten-free flour blend, almond flour, sugar, baking powder, baking soda, xanthan gum and salt.
3. In a separate large bowl or jug, whisk together the melted butter, oil, buttermilk, eggs, vanilla and almond extract (if using).
4. Add the wet ingredients to the dry and use a rubber spatula or a wooden spoon to fold them together into a smooth batter with no flour clumps.
5. Add the raspberries and mix briefly to evenly distribute them throughout the batter.
6. Using an ice cream or cookie scoop, or a spoon, divide the batter equally between the 12 liners, filling each to the brim.
7. Sprinkle the top of each muffin with about 1 tablespoon of flaked almonds.
8. Bake for about 22–24 minutes if using fresh raspberries, or 26–28 minutes if using frozen, or until well risen, golden brown on top with slightly darker edges, and an inserted toothpick comes out clean or with a few moist crumbs attached.
9. Allow to cool in the muffin pan for about 5–10 minutes, then transfer them out of the pan and onto a wire rack to cool. Serve warm or cooled completely to room temperature.

Storage: 3–4 days in an airtight container in a cool, dry place.