Gluten-Free Raspberry Muffins

Review by Julia

Why did I make this recipe? 

Recently, I have been seeing muffins everywhere I go…shops, cafes, random windows I stare into (don’t judge me, I know you do that too!), you name it. Okay, so maybe they have always been there, but I have suddenly started paying attention to them. Every time I’m at the grocery store (which is literally every single day #maternityleavefun) or getting a coffee from the local café (which, because of my dwindling maternity leave funds, is becoming a rare occurrence #i’mgoingtohavetogobacktoworksoon) all I can think about is how much I want that muffin. So I decided it was about time to make my own!

I don’t bake muffins often (I think the last time I made them was during London’s 2020 lockdown), so I don’t have a go-to recipe. This meant I had to do some research online. My favourite muffins are with berries, so I searched for recipes of blueberry muffins and stumbled across this particular recipe. It had lots of good reviews, and I noticed that Greek yoghurt was included in the mixture. I love Greek yoghurt, and in my experience, baking recipes that involve adding a dollop of yoghurt are typically delicious, so I decided to give this one a go. 

What did I love?

The recipe is adaptable which is always handy. The original recipe called for blueberry muffins, but lately blueberries have been ridiculously expensive ($8 at Coles for a small pack…) so I decided to make these with raspberries, and it worked really well. I also wanted to use butter instead of neutral oil and that substitution worked well too.

This recipe is baby proof and I truly mean that! My 10-month old daughter hates the sound of the hand mixer. For some reason she’s totally fine with a vacuum cleaner or a hand-held food processor, but once the baking hand mixer comes out and makes a bit of noise, she’s like “not on my watch” and starts bawling and crying. So this meant that halfway through the recipe I had to pick her up to comfort her and try to explain the importance of Mum making these muffins. It took some convincing and a few stops and starts of the baking but I finally got there.  

Once they were made, the muffins were delicious. They were perfectly light and fluffy but packed full of flavour. I had to stop myself from eating the whole batch in one go. I also froze a few (I do have some self control), and when I have defrosted them they have also tasted well - not as good as the fresh ones, but that is to be expected. 

The recipe suggests chilling the batter overnight and I highly recommend that you do that as the result will be well worth it (trust me, I've made this recipe twice, and leaving the batter overnight in the fridge made a difference).

What did I not love? There wasn’t anything I didn’t really like about this recipe. It was simple and quick to make (even with multiple baby interruptions!), and it worked well with a different type of berry.

Recipe credit: Gluten-Free Blueberry Muffins (BEST EVER!) - Meaningful Eats