A white tray of Cornmeal Raspberry Muffins and freshly picked raspberries.


Cornmeal Raspberry Muffins made with raspberries from my garden definitely say summer to me. When raspberries are hanging off the bushes in my backyard you can be guaranteed I will be making these muffins. And I’ll keep making them, with my own frozen raspberries, until the freezer has no more.

These muffins are simply a variation of my basic gluten free cornbread recipe. I love those reliable recipes that I can make at different times of the year by varying them to suit the season.

Basic Cornbread Recipe

A plate of gluten free cornbread covered in corn syrup

Here’s how I use it throughout the year.

  • Plain cornbread, served warm right out of the pan, smothered with corn syrup.
  • To make Cornbread-Chorizo Stuffing for my turkey at Thanksgiving and Christmas.
  • Cornbread Sausage Stuffing Balls for anyone who needs another reason to eat more stuffing.
  • In winter with variations like adding cheddar cheese, bacon, jalapenos or jalapeno jelly. I serve some version of it with homemade chili or a hearty soup.

If you like cornbread, it’s a winner.

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Cornmeal Muffins

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Eat Alberta 150 – Winner with Cornmeal Raspberry Muffins

Canada turned 150 years old in 2017. The celebrations lasted all year and Alberta Food Tours celebrated with an Instagram contest highlighting food photos taken by passionate Alberta food lovers. Thousands of people posted photos using the hashtag #EatAlberta150 all month long and daily winners were chosen. Shout out to @AlbertaFoodTours for choosing our photo of Cornmeal Raspberry Muffins as a daily winner.

Photo of me holding a tray of my Raspberry Cornmeal Muffins for the Alberta 150 photo contest.

Variations of a Basic Recipe

So back to the idea of a basic recipe. Once you have a recipe you like I suggest you make it a few times. This confirms that you know it works in your kitchen every time. Create a system so you can find that recipe when you want to make it. Make a few notes like the pan you used, the cooking time and if there is something you want to tweak next time you make it.

To make these muffins from the basic cornbread recipe I increased the sugar, added lemon zest and fresh raspberries. I also decreased the baking time since muffins cook more quickly than a whole cake. I thought those were enough adjustments from the original cornbread to post this muffin recipe on its’ own.

Everyday to Gourmet – Cornmeal Raspberry Muffins

For a gourmet look dip the top of each muffin in melted butter then roll in sugar. The butter adds richness to the taste and the sugar creates a special occasion look. I put them in a basket with a colourful napkin and share them with friends.

Get The Tools for Cornmeal Raspberry Muffins

Many people struggle with baking, gluten free or not. Every oven is different, standard baking pans vary and even your kitchen temperature and humidity can affect the outcome of a recipe. These are just some of the many factors that challenge us everyday home cooks. But when you bake something that turns out, now that is the joy of baking.

My advice is to buy quality bakeware, it doesn’t need to be the most expensive but not the cheapest either. Many baking pans and tools will last decades. Then it’s up to you to get in the kitchen and bake. Here are a few tools for baking muffins:

In the comments below let me know if you tried this recipe or changed it in some way.

More Muffin Recipes

Cornmeal Raspberry Muffins

This is my basic cornbread recipe with a little extra sugar, lemon zest and berries, fresh or frozen. I love making them when raspberries are in season but it's a year round recipe in my kitchen.
Author: Cinde Little
Course: Baking
Cuisine: Canadian
Keyword: cornmeal raspberry muffins
Servings: 12 muffins



  • 1 cup cornmeal
  • ¾ cup corn flour* (or EGFG gluten free flour blend)
  • ½ cup tapioca starch* (or EGFG gluten free flour blend)
  • 6 Tbsp sugar
  • Tbsp baking powder
  • ½ tsp xanthan gum
  • ½ tsp salt


  • 1 egg
  • cup vegetable oil
  • 1 cup milk (I use 1% or 2%)
  • 1 Tbsp finely chopped lemon zest
  • cups raspberries, blueberries or a combination


  • Preheat oven to 400°F. Line muffin pan with 12 paper liners.


  • Mix dry ingredients in a bowl. Set aside.


  • Combine wet ingredients in a large bowl of an electric mixer. Beat until frothy, about 1 minute.
  • With mixer running slowly add dry ingredients to wet. When combined increase speed to high and mix for 1 minute.
  • Gently fold in raspberries.
  • Use a portion scoop to fill muffin pan. Bake 20-25 minutes until slightly golden around the edges. Cool on wire rack for 2 minutes, remove from muffin pan and cool completely.
  • Store in airtight container or freeze.


*Gluten free corn flour seems increasingly difficult to find in my area. I now substitute my EGFG gluten free flour blend for the combined amount of corn flour and tapioca starch.
FINISHING - For a gourmet look and extra sweetness, dip the top of each muffin into melted butter then granulated sugar.
Tried this recipe?Let us know how it was!

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