This easy and tasty recipe for Gluten Free Strawberry Muffins will have your family asking for more. These strawberry muffins are bursting with sweet, fresh strawberry flavor. They’re great for breakfast or a grab-and-go snack.
If you like baking with strawberries, you’ll also enjoy my recipe for strawberry bread.
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One of the things I enjoy about the spring and summer seasons is the availability of freshly picked berries. Recently, I picked up some strawberries and promptly baked up a batch of gluten free muffins.
If you have an affinity for all things strawberry, you have to try this recipe. These tender, buttery muffins are lightly sweet and filled with fresh berries.
Why this Recipe Works
- The fresh strawberries in the batter and on top give the muffins a bright, strawberry flavor and add extra moisture.
- The combination of vanilla and almond extracts adds extra flavor to the muffins.
- Tossing the strawberries in gluten free flour keeps them from sinking to the bottom of the muffins.
Ingredient Notes and Substitutions
- Gluten free flour blend - I use Bob’s Red Mill Gluten Free 1 to 1 Baking Flour in this strawberry muffin recipe. If you don’t have a problem with gluten, you can use all-purpose flour.
- Baking soda and baking powder - These two ingredients give lift to the muffins.
- Salt - I use regular table salt.
- Butter - Unsalted butter is my preference so I can control the amount of salt in the recipe. For dairy free use a non-dairy butter like Earth Balance.
- Sugar - White granulated sugar.
- Eggs - Large eggs.
- Vanilla extract and almond extract - Use pure instead of imitation if you have it available.
- Almond milk - I like using almond milk because I usually have it on hand. You could also use 2% or whole milk if you don’t have a problem with dairy.
- Strawberries - Fresh diced strawberries. Dicing the strawberries gives you bits of sweet strawberry in every bite.
How to Make Gluten Free Strawberry Muffins from Scratch
- In a medium mixing bowl, whisk together the dry ingredients.
- In a separate large mixing bowl, beat together the butter, sugar, eggs, and flavorings.
- Fold the dry ingredients into the butter mixture, then fold in the milk, and then the strawberries.
- Add the batter to a muffin pan and bake.
Step by Step Instructions
(For ingredient amounts see the recipe card at the bottom of the post.)
Preheat the oven to 375-degrees. Line a standard muffin pan with baking cups and spray the cups with non-stick cooking spray.
In a medium bowl, whisk together the gluten free flour blend, baking powder, baking soda, and salt.
In a large bowl, beat together the butter and sugar until combined. Add the eggs, vanilla and almond extract and beat until combined.
Fold in the flour mixture until just combined.
Add the milk and fold in until combined.
Toss the strawberries with 2 teaspoons of the gluten free flour blend. Set aside ½ cup of the berries.
Gently fold the remaining berries into the batter.
Transfer the batter to the prepared muffin cups and top with the reserved berries.
Bake at 375°F for 25-30 minutes or until the tops are golden and a wooden pick, inserted in the middle of a muffin, comes out clean.
Gluten Free Flour Blend
To get the best results, use a good quality all-purpose gluten free flour when making these strawberry muffins. I like to use Bob’s Red Mill 1 to 1 which contains xanthan gum.
Xanthan gum works to hold the muffins together. The gluten in all-purpose flour acts as the binding agent in traditional baking. Gluten free baking requires a substitute for the binding agent and that’s the role of xanthan gum.
Your results may be different depending on the type of gluten free flour you use. I haven’t tried using coconut flour or almond flour in this strawberry muffins recipe.
Remember to use the “spoon and level” method when measuring your gluten free flour. Simply use a spoon to scoop the flour into the measuring cup and then use the back of a table knife to level off the top. Using the measuring cup to scoop the flour directly from the bag or canister can give you more flour than needed in the recipe.
Love Muffins?
Try one of these great suggestions.
- Gluten Free Banana Blueberry Muffins
- Gluten Free Zucchini Muffins
- Gluten Free Double Chocolate Muffins
- Simple Gluten Free Apple Muffins
Recipe Tips and FAQs
- When adding the flour mixture, use a rubber spatula to gently fold it into the batter. Folding the flour into the batter will prevent overmixing.
- Toss the diced strawberries in gluten free flour before adding them to the batter. The flour will prevent the strawberries from sinking to the bottom of the muffins.
- Spray the inside of the baking cups with non-stick cooking spray. You don’t want to leave behind any of the tasty muffins on the paper liner.
- Use a scoop to fill the muffin cups with batter. This will keep the muffins similar in size and ensure even baking time.
Yes. You’ll need to thaw the berries a bit so you can dice them, then toss them in gluten free flour before adding to the batter.
Over mixing the batter can leave the muffins tough. When adding the dry ingredients, milk, and strawberries to the batter, fold until just combined.
Also, overbaking can leave the muffins dry. All ovens are different, so check the muffins at the 25-minute mark to avoid overbaking.
If stored in an airtight container, at room temperature, the muffins will last up to 3 days.
Yes. Allow the muffins to cool completely, then place in a freezer-safe bag or container. The muffins can be frozen for up to 2 months.
Gluten Free and Dairy Free Strawberry Muffins
To make this recipe both gluten free and dairy free, use a non-dairy butter like Earth Balance and a non-dairy milk like almond or cashew milk.
These easy to make strawberry muffins are sure to be a hit with your family and friends. Bake up a batch and add a little sunshine to your day. Happy Baking!
More Gluten Free Muffin Recipes to Try!
- Easy Gluten Free Pumpkin Muffins
- Gluten Free Cranberry Muffins
- Savory Gluten Free Cornbread Muffins
- Gluten Free Chocolate Chip Muffins
- Gluten Free Banana Oatmeal Muffins
- Gluten Free Chocolate Zucchini Muffins
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Recipe
Easy Gluten Free Strawberry Muffins
Ingredients
- 2 cups gluten free flour blend, plus 2 teaspoons for tossing with strawberries
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ½ cup almond milk
- 2 cups diced strawberries
Instructions
- Preheat oven to 375°F. Line a muffin pan with baking cups and spray the cups with non-stick cooking spray.
- In a medium bowl, whisk together the gluten free flour blend, baking powder, baking soda, and salt.
- In a large bowl, beat together the butter and sugar until combined.
- Beat in the eggs, vanilla and almond extract.
- Fold in the flour mixture until just combined.
- Add the milk and fold in until combined.
- Toss the strawberries with 2 teaspoons of the gluten free flour blend. Set aside ½ cup of the berries.
- Gently fold the remaining berries into the batter.
- Transfer the batter to the prepared muffin cups and top with the reserved berries.
- Bake for 25-30 minutes or until the tops are golden and a wooden pick, inserted in the middle of a muffin, comes out clean.
- Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- When adding the flour mixture, use a rubber spatula to gently fold it into the batter. Folding the flour into the batter will prevent overmixing.
- Toss the diced strawberries in gluten free flour before adding them to the batter. The flour will prevent the strawberries from sinking to the bottom of the muffins.
- Spray the inside of the baking cups with non-stick cooking spray. You don’t want to leave behind any of the tasty muffin on the paper liner.
- Use a scoop to fill the muffin cups with batter. This will keep the muffins similar in size and ensure even baking time.
Nutrition
Nutrition Disclaimer
Nutritional information provided is an estimate and will vary based on products and brands you use. You should calculate the actual nutritional information with the ingredients you are using with your preferred nutrition calculator.
This blog post is also available as a Web Story, "Easy Gluten Free Strawberry Muffins."
This post was originally published in 2021. It was republished in 2022 with additional text and FAQs.
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