Soft, fluffy, and bursting with sweet strawberry flavor, these gluten-free strawberry muffins are everything a homemade muffin should be. They are loaded with juicy fruit in every bite and a tender, bakery-style crumb. These gluten-free muffins with almond flour have the perfect texture. Whether you’re baking for brunch, lunchboxes, or a weekend treat, this easy muffin recipe is one you’ll come back to again and again.
This recipe is also really flexible, with dairy-free and nut-free options, plus tips if you want a dome top.
❤️ Sandi’s Recipe Summary
These muffins disappear fast in our house, especially warm from the oven! I love that they freeze well, because I can stash a few for busy mornings throughout the week. This gluten-free muffin base works beautifully with fresh strawberries, but it’s also a great base muffin recipe for chocolate chips, blueberries, nuts, or any of your favorite mix-ins.
If you love strawberries as much as we do, try this Gluten-Free Strawberry Oatmeal Breakfast Bar recipe. If you don’t have strawberries, use any fruit on hand, or you can make one of these gluten-free muffin recipes instead!
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Allergen Information:
These homemade strawberry muffins are:
- gluten-free
- soy-free
- oat-free
- Make them dairy-free using plant-based butter.
- Make them nut-free, omitting the almond flour by adding an additional 1/2 cup of gluten free flour.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten-Free Flour Blend and King Arthur’s Measure for Measure.
- Xanthan Gum – If your gluten free blend doesn’t contain a binder, you will need to add a teaspoon of xanthan or guar gum to hold your muffins together.
- Almond Flour – I recommend using almond flour and not an almond meal. Almond meal is coarser and will make your muffins grainy. My favorite brand is Anthony’s, which is gluten free.
- Strawberries – Fresh strawberries are awesome, but you can use any fruit!
- Butter – Use unsalted butter
- Milk – Use milk or non-dairy milk. Here is a list of gluten-free plant milk brands.
- Eggs – Use size large.
Every gluten free flour blend has a different grain-to-starch ratio. If you are using a flour blend I haven’t tested and your muffin batter appears thick, you will need to adjust the amount of liquid. I go over gluten free flour blends in much more detail in my Best Gluten-Free Flour Blends post.
Tips for Fluffy Gluten-Free Strawberry Muffins:
- Be sure to check that your baking powder is not expired.
- Do not use a stand or electric hand mixer. This will overmix your muffin batter. I always recommend making muffins by hand to have better control over the mixing process.
- Let the muffin batter sit in the bowl for 15 minutes to avoid grittiness. This will allow the rice flour in the batter to soften.
Read my Gluten-Free Muffin Troubleshooting Guide for more muffin baking tips. I also have some great tool recommendations for baking muffins.
How to Make Gluten-Free Strawberry Muffins (Step-By-Step)
Note From The Kitchen: One thing I’ve learned from years of gluten-free baking is that every flour blend behaves a little differently. Some soak up more liquid, while others leave your batter thinner than expected. If your muffin batter feels too thick, add a tablespoon or two of milk until it’s thick but scoopable. If it looks runny, stir in a little extra gluten-free flour, one tablespoon at a time, until it holds its shape. These small adjustments make a big difference, and they’re totally normal when baking gluten free. Don’t be afraid to trust your instincts—your muffins will still turn out soft, fluffy, and full of strawberry flavor.
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Step 1: In a large bowl, whisk together your gluten-free flour blend, almond flour (or the nut-free substitute), sugar, baking powder, and salt. Whisking helps evenly distribute the leavening agent so every muffin rises the same, and it’s gentler than sifting, which can be frustrating if you’re new to gluten-free flours.
👀 Sandi Says: If your flour blend doesn’t include xanthan gum, go ahead and add 3/4 teaspoon now. It acts like gluten by helping the muffins hold their shape.
Step 2: In a medium bowl, whisk your eggs, milk (or dairy-free milk), and melted butter or plant-based butter. Try to make sure everything else is at room temperature; it helps the batter mix more smoothly and prevents the butter from clumping.
Step 3: Pour the wet mixture into the dry ingredients. Add your chopped strawberries on top, and use a silicone spatula or wooden spoon to gently fold everything together. You want to stop mixing as soon as the batter comes together; some lumps are okay!
Step 4: Mix lightly. You never want to overmix your muffin batter. Overmixing gluten-free batter can lead to dense, gummy muffins. Stir just until you don’t see dry streaks of flour.
Optional: If you have the time, cover the bowl and let the batter sit for 15–20 minutes. This short rest allows the rice flour in your blend to hydrate fully, which helps soften any graininess.
You can even pop the bowl into the fridge while your oven finishes preheating. Chilled batter also helps give muffins a better rise!
Step 5: Fill your muffin pan with parchment paper muffin liners or use a gluten-free baking spray. Fill each muffin cup 3/4 full of batter. Note: I rested my batter in the fridge, and this made the muffin batter look thicker. If you don’t rest your batter in the fridge, it will look a bit wetter.
🔑 Sandi says: Prefer a dome top? Bake these muffins at 425º F for the first 5 minutes. After this, adjust the oven temperature to 350°F for the remainder of the baking time.
Step 7: Place the muffins in the oven and bake at 425º F for 5 minutes. Then, without opening the door, reduce the heat to 350º F and continue baking for another 15–17 minutes. This method creates a burst of steam early on that helps your muffins rise tall, just like bakery-style muffins.
Step 8: When your kitchen smells like strawberries and the tops look golden, lightly press a muffin. If it springs back, it’s ready. Or, use the toothpick test: insert a toothpick into the center and make sure it comes out clean. Remove the muffins from the oven and gently remove them from the muffin pan to a cooling rack.
Remove the muffins from the pan and set them on a wire rack. Letting the muffins cool fully helps the structure firm up and prevents soggy bottoms from the trapped steam.
Storage and Freezing Tips:
- Store your muffins in an airtight container in the refrigerator. They will keep fresh for up to 4 days. I prefer to store mine in the freezer.
- To freeze these muffins, place room-temperature muffins into a freezer bag and squeeze out the extra air. Store in a freezer-safe container or zipper bag.
- Thaw on the counter or microwave the frozen muffin for 25 seconds.
Frequently Asked Questions:
You can use frozen strawberries, but be sure to thaw and drain off the excess juice before using them.
If your muffins are dense or gummy, your batter may have been dry or you used a flour blend that’s starchy. Also, be sure not to overmix the batter.
Double-check that your baking powder isn’t expired. This is usually the culprit if your muffins didn’t rise.
More Gluten-Free Muffins:
- Gluten-Free Chocolate Pumpkin Swirl Muffins – These are the perfect fall muffins.
- Fluffy Gluten-Free Carrot Muffins – Made with simple ingredients.
- Gluten-Free Peach Streusel Muffins – This incredible muffin recipe uses fresh or frozen peaches.
- Easy Gluten-Free Apple Muffins – If you love apples and cinnamon, try this delicious muffin recipe.
- Gluten-Free Zucchini Muffins – These muffins are the perfect way to hide veggies!
- Gluten-Free Coffee Cake Muffin – Try this recipe if you love a big streusel topping.
Love This Recipe?
💬 Did you make this gluten-free strawberry muffin recipe? I’d love to hear how it turned out—and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Fluffy Gluten-Free Strawberry Muffins (Dairy-Free Option!)
Equipment
- standard-size muffin pan
Ingredients
- 1 ¼ cup gluten free flour blend * See note
- ¾ cup almond flour * See note for nut-free option
- ½ cup cane sugar
- 2 teaspoons baking powder Use aluminum-free
- ⅛ teaspoon salt
- 2 large eggs
- ⅔ cup milk or water
- 6 tablespoons melted unsalted butter * See note for dairy-free option
- 1 teaspoon pure vanilla extract
- 1 cup chopped strawberries
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Instructions
- Preheat the oven to 350º F. Use the bake cycle and not convection so the muffins bake evenly.
- In a large mixing bowl, add 1 1/4 cup gluten free flour blend, 3/4 cup almond flour, 2 teaspoons baking powder, 1/2 cup cane sugar, and 1/8 teaspoon salt. I prefer to use a whisk to blend because it mixes them more thoroughly.
- In a smaller mixing bowl, combine 2 large eggs, 2/3 cup milk or water, 1 teaspoon pure vanilla extract, and 6 tablespoons melted unsalted butter. Whisk to blend. Make sure the butter is not too hot.
- Pour wet ingredients into the dry ingredients and add 1 cup chopped strawberries.
- Mix the muffin batter lightly until it is just blended. This will make your muffins light and fluffy. Optional: Rest the batter for 15-20 minutes (in the fridge or on the counter) to allow the rice flour to soften. This will eliminate any grittiness.
- Put parchment paper liners into a muffin tin. Fill each cup 3-4 with the muffin batter. Parchment paper liners are the best because they prevent the muffins from sticking to the paper.
- Bake for 20-25 minutes until done. To test for doneness, insert a toothpick into the muffins. If the toothpick comes out clean, the muffins are done baking. If you see batter or crumbs, the muffins need to be baked longer.
Dome Top Baking Instructions:
- If you prefer a big dome top on your muffins, preheat the oven to 425º F. Bake the muffins at this temperature for the first 5 minutes of baking, then turn the oven down to 350º F.
- When the muffins are finished baking, remove the muffin pan from the oven and set it onto a cooling rack. Let the muffins sit in the pan for 5-10 minutes, then remove them and set them onto the cooling rack. Allowing the muffins to sit for a few minutes allows the muffins to set and they will be less crumbly.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF, Bob’s Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn’t mean others will not work; I just have not tested other flours.
- My rule of thumb is if your batter or dough is too runny, add more flour, and if it is too thick, add more liquids.
- If your gluten-free flour blend doesn’t contain a binder like xanthan gum or guar gum, add 3/4 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- To make this nut-free, omit the almond flour and add 1/2 cup of gluten-free flour blend.
- If you use frozen strawberries, be sure to thaw and drain the juice from the strawberries.
- I highly suggest using almond flour and not almond meal. Almond meal is coarser and will make your muffins grainy.
- These muffins will keep fresh for up to 4 days in an airtight container or for up to 4 months in the freezer.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This recipe was updated from an old June 2016 post with more detailed instructions.
can olive oil be used in place of the butter, thank you
Hi Peggy, I suspect it could, but I haven’t tested it. Please note many olive oils add a flavor to the baked goods.
These are delicious! They came out very light and fluffy with a wonderful fruity flavor. I had to restrain myself from eating several! I did use the almond flour and was very careful to do minimal mixing of the ingredients…. love my dutch whisk for this! This recipe is definitely a keeper. Thank you!
I am so glad you loved this muffin recipe, Barbara. I love it with other types of fruit as well!
My non-GF grandson made several trips through the kitchen on his stops at my house to snag one saying ” these muffins are really good” . The strawberry are great, but I might try peach or blueberry next.
LOL, I love that everyone, including your non-gf grandson enjoyed these muffins. I love them with blueberry too!
is the butter melted?
Good morning. I do partially melt the butter so it mixes in easily.
I’m confused. Butter is listed in the ingredients after the strawberries and is not listed in the instructions. Are you supposed to melt the butter and put it in with the wet ingredients?
Hi Nancy, I am really confused by part of your question. Strawberries are mentioned in both the ingredients and instructions. As for the butter, you can partially melt it. I hope this helps.
Thank you for sharing this! I made these yesterday, with blueberries, and ate two of them as soon as they cooled. It was so wonderful to have muffins again, since finding out my wheat intolerance 8+ years ago, and to have them actually taste good. I followed your directions, using Bob’s Red Mill 1:1 and subbing a bit more for the almond flour (another intolerance), as your notes said.
I am so glad you loved these muffins. The recipe sounds great with blueberries too!
Thank you for this recipe’s guidance and thoroughness! Love the site…💚
First foray into muffin baking w berries other than blueberry. For this first go-round, I sub-ed a cup of thawed organic dark cherries (fridge thawed/chopped/drained) and a generous handful of fresh walnuts (hand-broken into the batter after the recommended light mixing) for the recipe’s called-for strawberries.
Also, browned the butter first, removed it from the heat and then “melted” the sugar, salt, and vanilla extract the recipe calls for within. Cooled to room temp, added the eggs to finish combining wet ingredients.
Baked at 325 (my modification) for the full 25 recommended. These have got that pastry shoppe almond flour-financier cookie quality I am always trying to achieve w the lower temp. Would you mind giving a perspective on achieving that French pastry Financier quality chew to your recipe? Thank you for the consideration!
I love how you used brown butter. How was the flavor? I haven’t had a Financier so it is hard for me to say. I will try to test out some of your edits and see if I can figure it out. What gluten free flour blend did you use?
Holy crap. These were fantastic! I used Jessica’s all purpose gluten free flour and followed the rest of the recipe exactly. Definitely making again and looking forward to trying more of your recipes. Thanks!
You absolutely made my day coming back to let me know. These are definitely some of the best fluffy muffins I have made too.
Made these muffins at the same time as baking the strawberries and cream scones from this site. (Left review) Used King Arthur Measure for Measure flour and these muffins are the best I’ve ever made and that includes muffins I made before I became gluten intolerant last year at age 69! They are super delicious and made exactly per the recipe. I love to bake but gluten free baking can be tricky so I am so glad I found your site. I will be trying other recipes. Thank you so much for all the good tips and advice for this novice gf baker!
Thank you so much, Ruth. I am so glad you loved the recipe!!
Delicious! I made a few adjustments- due to my son’s nut allergies, I substituted the almond flour with 1/4 cup more of the other flour (Bob’s), and added 2T of ground chia seeds. I also puréed my strawberries with the water and added that to the wet mixture. This made 36 mini muffins that we can’t stop eating!! I freeze the rest in a ziploc freezer bag and microwave them for quick breakfast during the school week!
I love you were able to make this recipe work for your son. I love your ideas Theresa!
All I can say is this receipe is AMAZING!!!!! I’m new to the gluten free diet & have found this to be the best recipe I’ve tried. My family wiped out the double batch I made & are begging for more. I added both strawberries and blueberries. Love alll the hints when it comes to mixing the batter.
Thank you!
I am so glad you liked this recipe Mona. It is my family’s favorite too 🙂
Loved them with the strawberries, today I am using fresh blueberries!
I am so glad you loved this recipe Nacy. I bet these muffins were amazing with blueberries!
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!!
I am thrilled you took the time to come back and let me know Nancy. Good to know that frozen fruit works. We often have that on hand too 🙂
do i need to add almond flour to this recipe ? thank you
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.
I went strawberry picking Saturday and had to make these. they are the best muffins. thank you
I am so glad you liked them Gloria. They are delicious with other fruits as well :-).
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.
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.
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.
I am so glad you like these Barb 🙂 I really appreciate your writing, you made my day. Have a nice day.
I made these for my brother cause he can’t have gluten….he absolutely loves them!
I am so glad Vicki. You made my day writing in to let me know. I hope you had a great weekend 🙂