Gluten free Strawberry Muffins Recipe

Make the best gluten free strawberry muffins with this easy and quick recipe. These muffins are light and fluffy with strawberry chunks in every bite.

Whether you have a fresh batch of strawberries or a frozen bunch in the freezer, this recipe is a must-try. These muffins are ready in around 30 minutes because they are easy to prep with very few ingredients.

What I love about this recipe is that if you have run out of strawberries, you can make basic muffins, or replace them with chocolate chips, blackberries, and more.

Being able to make your own delicious muffins is such a treat, especially if you want to make dairy-free or gluten-free baked goods. Not many local bakeries have gluten-free muffins, so you can follow this recipe and make it yourself.

If you have frozen strawberries at home, whip up these yummy muffins. It’s a great snack.

Key Ingredients

• Gluten-free flour – As these muffins are gluten-free, we are going to use Cup4Cup gluten-free flour. You can use any other brand that is available in your region.
• Eggs – This recipe requires 2 large eggs like any other muffin recipe. It makes the muffins rise and gives a crispy texture to them.
• Butter – Butter makes the muffins soft. For this recipe, we don’t need melted butter, but at room temperature.
• Fresh strawberries – Fresh strawberries are chopped into small cubes. These add flavor to every bite.
• Almond milk – Feel free to use any plant-based milk you have.
• Baking powder
• Baking soda
• Vanilla extract

Tips and Variations in the Recipe

• If you want to make dairy-free muffins, substitute butter with a buttery spread like Smart Balance and Earth Balance. Use in the same ratio.
• You can use both fresh and frozen strawberries for these muffins. If you are using frozen strawberries, let them thaw completely, and then squeeze the excess juice before adding them to the batter.
• Sprinkle turbinado sugar on the muffins before baking to get a crunchy topping.
• Make sure to rotate the baking tray halfway through baking to ensure even baking.
• Feel free to replace almond milk with coconut milk or vegan yogurt. Whatever alternative you use, make sure it has a higher fat content.
• Lemon goes great with these muffins. Add 1 tsp of lemon zest to the batter or you can drizzle the muffins with lemon glaze.
• Replace strawberries with mixed berries, or chocolate chips.
• Don’t let the batter sit for too long as it will absorb all the moisture, and the muffins will be too dry.
• For a traditional recipe, replace gluten-free flour with normal all-purpose flour in the recipe.

Try Other Recipes

• Gluten-free rye bread
• Air fryer banana fritters
• Banana carrot muffins
• Magnolia bakery carrot cake
• Strawberry cake pops

Notes

• Don’t melt the butter. To soften it, just leave it on the counter for 15-20 minutes, and then proceed with the recipe.
• Make sure to dice the strawberries in small squares.
• Use fresh strawberries for this recipe if available. If fresh fruit is not available, you can use frozen strawberries. However, make sure to thaw them properly and squeeze all the excess liquid before baking.
• These muffins can be stored in the fridge for 2-3 days. You can also freeze them for up to 3 months.

Gluten free Strawberry Muffins Recipe

These moist strawberry muffins are gluten free and dairy free. They are perfect for snacks and breakfast.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 155 kcal

Ingredients

  

• 2 cups gluten-free flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 cup sugar
• 1/4 tsp salt
• 1/2 cup butter softened
• 2 eggs
• 1/2 cup almond milk
• 1 tsp vanilla extract
• 1 1/4 cups chopped strawberries

Instructions

 

• Preheat the oven to 350F. Take a muffin tray and line it with muffin liners.
• Take a mixing bowl, and add gluten-free flour, baking powder, baking soda, and salt. Mix and set aside.
• In a large bowl, whip butter, and sugar. You can use an electric mixer.
• Add eggs and vanilla extract. Mix it in the butter and sugar.
• Now add almond milk to the mixture and combine everything.
• In small batches, add the dry ingredients to the wet ingredients.
• When the batter is smooth, add chopped strawberries and gently fold with a spatula.
• Fill the batter in the muffin cups, leaving a bit of space for them to rise. I recommend using the 3/4 method.
• Bake in the oven for 25-30 minutes or until the toothpick comes out clean.
• Place the muffins on the cooling rack and serve.

Notes

• Don’t melt the butter. To soften it, just leave it on the counter for 15-20 minutes, and then proceed with the recipe.
• Make sure to dice the strawberries in small squares.
• Use fresh strawberries for this recipe if available. If fresh fruit is not available, you can use frozen strawberries. However, make sure to thaw them properly and squeeze all the excess liquid before baking.
• These muffins can be stored in the fridge for 2-3 days. You can also freeze them for up to 3 months.

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Nutrition Facts

Serving: 1 muffin