This easy recipe for Gluten Free Strawberry Muffins will have your family asking for more. The muffins are bursting with sweet, fresh strawberry flavor.
2cupsgluten free flour blend, plus 2 teaspoons for tossing with strawberries
2teaspoonsbaking powder
½teaspoonbaking soda
¼teaspoonsalt
½cupunsalted butter, softened
1cupgranulated sugar
2largeeggs
1teaspoonvanilla extract
1teaspoonalmond extract
½cup almond milk
2cupsdiced 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.