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Light and Fluffy Gluten Free Strawberry Muffins

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These gluten free strawberry muffins are so light and fluffy, your family will beg you to make a double batch!

This is the only gluten free muffin recipe you will need, substitute your favorite fruit, chocolate chips, nuts, or anything you like to make a custom muffin recipe you will love.

Gluten Free Strawberry Muffin on a place

I was at the farmer’s market last weekend and I couldn’t resist buying a case of these big, fresh, and juicy organic strawberries.

The way I calculate things…I get three baskets and my kids get the other three. Just to make sure they don’t cheat and eat my “recipe” strawberries, I put them in a container and hid it.

(Just in case you love strawberries as much as we do, give this Gluten Free Strawberry Oatmeal Breakfast Bars or this Gluten Free Strawberry Stuffed French Toast a try!)

Farmer's Market Strawberries in a box

Now that I made these fresh strawberry muffins, I think the kids are glad I hid some strawberries :-). They ate the first batch of muffins before I could even get photos! Luckily, I hid away enough strawberries to make a second batch. (If you don’t have more strawberries, maybe you can make one of these gluten free muffin recipes instead!)

While making the second batch of muffins, I made a fun video so you can follow along.

You will be surprised how easy these are to make! (I do want to forewarn you that the music is awful midway. I used a freeware clip of music that YouTube says similar to another artists music so they chopped a bunch of it out. I learn something new every day.)

I still get pretty nervous making these videos, but I definitely improve with each one I create 🙂

Gluten Free Strawberry Muffins with fresh strawberries

If you have been reading my blog for awhile, you know I love to use almond flour in my baking as a way to add some protein to my baked goods. Anthony’s sent me their certified gluten free almond flour to try out. I can’t say enough good things about this almond flour.

I have used their flour before, and honestly, I tend to use a few different ones depending on sale prices…but Anthony’s is fabulous.

The almond flour is so finely ground that these muffins are not gritty or lumpy…just light, and delicious.

Here are two more delicious muffin recipes using almond flour for you to try! Gluten Free Healthy Blackberry Muffins and Gluten Free Peanut Butter Muffins.

Gluten Free Strawberry Muffins on a table with strawberries

(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)

Things You Need to Make This Recipe:

  1. My very favorite gluten free flour blend.
  2. A great muffin pan.

recipe love

How to make gluten free strawberry muffins:

4.67 from 3 votes
Print
Gluten Free Light and Fluffy Strawberry Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Easy light and fluffy gluten free strawberry muffins.

Course: Breakfast, Snack
Cuisine: American
Servings: 12 muffins
Calories: 179 kcal
Author: Sandi Gaertner
Ingredients
  • 1 1/4 cup gluten free flour blend (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
  • 3/4 cup almond flour
  • 2 teaspoons baking powder
  • 1/8 teaspoon salt
  • 1/2 cup sugar
  • 2 large eggs
  • 2/3 cup water
  • 1 teaspoon vanilla
  • 1 cup chopped strawberries
  • 6 tablespoons melted butter
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large bowl, add dry ingredients and whisk to blend.
  3. In a small bowl, add wet ingredients and whisk to blend.
  4. Pour wet ingredients into the dry ingredients.
  5. Add strawberries.
  6. Mix lightly until it is just blended. This will make your muffins light and fluffy.
  7. Put paper liners into a muffin tin.
  8. Fill each cup 3/4 to the top with batter.
  9. Bake for 18-20 minutes until done.
  10. Remove onto a cooling rack.
Nutrition Facts
Gluten Free Light and Fluffy Strawberry Muffins
Amount Per Serving (12 muffins)
Calories 179 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 4g 20%
Cholesterol 42mg 14%
Sodium 86mg 4%
Potassium 95mg 3%
Total Carbohydrates 20g 7%
Dietary Fiber 2g 8%
Sugars 9g
Protein 3g 6%
Vitamin A 4.3%
Vitamin C 8.6%
Calcium 6%
Iron 5.3%
* Percent Daily Values are based on a 2000 calorie diet.

More Yummy Muffins to Try!

(*I received a bag of almond flour from Anthony’s to try out in this recipe. All nutty opinions of it are my own.)

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Comments

  9. Just made this recipe. The muffins turned out GREAT. Thank you so much for what you

    do and all the information that you make available. This is the first recipe that I have made

    that turned out like you promised, light and fluffy.

    Reply

  10. I just made these today for my little one. She loved them! I adjusted a few things in the recipe. I added less GF flour blend (1/2 cup), an extra 1/4 cup almond flour, and for the rest of the flour I used coconut flour, I used Coconut oil instead of butter and use birch xylitol as the sweetener. Okay, maybe a lot of adjustments, but I am trying to do more clean carbs/paleo-ish/low sugar. I did end up having to use double+ water called for and double the cook time. Thank you for providing all these recipes. I look forward to trying more.

    Reply

    • Hi Brandi, Thank you so much for writing in. Coconut flour needs a LOT of moisture, so that makes sense that you would need to double the water quantity. I would love for you to comment back and let us know your measurements. I am sure a lot of my readers would love to make these even healthier as you did. Thank you so much for writing. Have a great weekend.

      Reply

    • Hi Lori, you don’t need almond flour, I would replace the 3/4 almond flour with 1/4 cup additional flour and maybe 2 tablespoons flaxseed meal. I haven’t tested that, but you can judge by the batter and how thick it is. You may need to play a little with the proportions. Good luck and please come back and let us know how it turns out.

      Reply

  13. The first time I made these muffins I followed the recipe exactly as written. They were perfect. Since then I have made them with frozen blueberries, raspberries, and sweet cherries. I did not thaw the fruit so they do take a little longer to bake but each time they have turned out light fluffy and scrumptious! Thanks for a wonderful recipe!!

    Reply

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