Gluten and Dairy Free Raspberry & Linseed Muffins

serves / makes 10
20 prep time
20 mins cooking time


I’ve started baking a lot with frozen raspberries – I find they tend to hold there shape better than fresh raspberries, the colour doesn’t bleed into the sponge and they defrost perfectly when baking. I’ve also recently discovered linseed as I picked up a packet out of curiosity. I’ve combined the two in this recipe to create a moist raspberry muffin with a little crunch on top from the linseed.




  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g self raising gluten free flour
  • 1 teaspoon xanthan gum
  • 4 tablespoons frozen raspberries
  • 2 tablespoons linseed


  1. Preheat the oven to 180 oC
  2. Beat together the caster sugar and the dairy free spread until light and fluffy
  3. Add the three eggs individually, beating well between each addition
  4. Add in the flour and xanthan gum
  5. Mix until well combined
  6. Stir in the frozen raspberries
  7. Split the mixture between 10 muffin moulds lined with paper cases
  8. Sprinkle with a little linseed
  9. Bake in the centre of the oven for 20 minutes

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