Gluten free strawberry muffins are so light and fluffy, your family will beg you to make more! Your best bet is to make a double batch of the gluten free strawberry muffins recipe.
Oh, and I have a gluten free diet tip: this is the only gluten free muffins recipe you will EVER need! Just substitute your favorite fruit, chocolate chips, nuts, or anything you like to create a custom muffin recipe you will love.
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!)
Now that I made these fresh strawberry muffins, I think the kids are glad I hid some strawberries :-). They ate the first batch of gluten free strawberry muffins before I could even get photos! Luckily, I hid away enough strawberries to make a second batch. (If you don’t have strawberries, use any fruit you have on-hand or you can make one of these gluten free muffin recipes instead!)
While making the second batch of the gluten free strawberry muffins recipe, I made a fun recipe 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 is similar to another artists music, so they chopped a bunch of it out. I learn something new every day.)
How to Make the Gluten Free Strawberry Muffins Recipe (VIDEO)
I still get pretty nervous making these videos, but I definitely improve with each one I create 🙂
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.
How to make gluten free strawberry muffins:
Add the dry ingredients to a bowl and whisk to blend.
Add the wet ingredients to a bowl and whisk to blend.
Pour the wet ingredients into the dry ingredients and mix very lightly. See my tip below.
Chop up your strawberries and add to the muffin batter. Add the batter to a muffin tin and bake for
Can I use other fruits in this gluten free muffins recipe?
You can use any fruit you like! Here are my favorites:
- blueberries
- pineapple
- blackberries
- apples
Secret For Light and Fluffy Muffins
The secret to light and fluffy muffins is to barely mix your batter. Overmixing deflates the air that mixes in and can make your muffins a lot denser.
(*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:
- My very favorite gluten free flour blend.
- A great muffin pan.
Gluten Free Strawberry Muffins + Recipe Video
You need this light and fluffy gluten free strawberry muffins recipe in your life!! Easy to make and delicious. Watch our recipe video instructions, too.
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
- Preheat the oven to 350 degrees.
- In a large bowl, add dry ingredients and whisk to blend.
- In a small bowl, add wet ingredients and whisk to blend.
- Pour wet ingredients into the dry ingredients.
- Add strawberries.
- Mix lightly until it is just blended. This will make your muffins light and fluffy.
- Put paper liners into a muffin tin.
- Fill each cup 3/4 to the top with batter.
- Bake for 18-20 minutes until done.
- Remove onto a cooling rack.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving:Calories: 228 Total Fat: 10g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 46mg Sodium: 161mg Carbohydrates: 29g Fiber: 2g Sugar: 10g Protein: 5g
More Yummy Muffins to Try!
-
- Blood Orange Streusel Muffins
-
- GF Blackberry Breakfast Muffins
-
- GF Healthy Peanut Butter Muffins
-
- Paleo Carrot Breakfast Muffins
-
- Paleo Pear and Cinnamon Muffins
-
- GF Cherry Chocolate Chip Muffins
(*I received a bag of almond flour from Anthony’s to try out in this recipe. All nutty opinions of it are my own.)
Nancy
July 20, 2018 at 6:13 amLoved them with the strawberries, today I am using fresh blueberries!
Sandi Gaertner
July 20, 2018 at 3:41 pmI am so glad you loved this recipe Nacy. I bet these muffins were amazing with blueberries!
Nancy
March 27, 2018 at 6:52 pmThe 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!!
Sandi Gaertner
March 27, 2018 at 10:08 pmI 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 🙂
Lori Nolanl
March 11, 2018 at 9:07 pmdo i need to add almond flour to this recipe ? thank you
Sandi Gaertner
March 11, 2018 at 9:15 pmHi 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.
gloria
May 8, 2017 at 11:54 amI went strawberry picking Saturday and had to make these. they are the best muffins. thank you
Sandi Gaertner
May 8, 2017 at 2:12 pmI am so glad you liked them Gloria. They are delicious with other fruits as well :-).
Banandee
February 10, 2017 at 11:22 amI 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.
Sandi Gaertner
February 10, 2017 at 11:24 amHi 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.
Barb Liff
September 5, 2016 at 8:00 amJust 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.
Sandi Gaertner
September 5, 2016 at 8:22 amI am so glad you like these Barb 🙂 I really appreciate your writing, you made my day. Have a nice day.
Vicki Sutton
July 24, 2016 at 12:23 pmI made these for my brother cause he can’t have gluten….he absolutely loves them!
Sandi Gaertner
July 24, 2016 at 11:03 pmI am so glad Vicki. You made my day writing in to let me know. I hope you had a great weekend 🙂
Sabrina
April 16, 2016 at 1:12 amI love baking with fresh fruit! This sounds like a perfect muffin for my husband’s breakfasts!
Sandi Gaertner
April 16, 2016 at 9:00 pmI hope he likes this Sabrina 🙂
Katalina @ Peas and Peonies
April 15, 2016 at 7:22 pmThese look so perfect for spring breakfast and brunches!
Sandi Gaertner
April 16, 2016 at 9:01 pmAgreed 🙂
TidyMom
April 15, 2016 at 7:23 amthis recipe looks delicious!! I’m excited to try almond flour!
Sandi Gaertner
April 15, 2016 at 8:53 amI hope you like it 🙂
Sharon @ What The Fork Food Blog
April 14, 2016 at 7:26 pmLove the video Sandi! And these muffins sound fantastic!
Sandi Gaertner
April 15, 2016 at 8:54 amThank you Sharon…I still have a lot to learn and my YouTube issue with the music is still pending.
Andi @ The Weary Chef
April 14, 2016 at 4:12 pmThis looks yummy! Perfect way to start a busy day!
Sandi Gaertner
April 15, 2016 at 8:54 amDefinitely Andi 🙂
Trish - Mom On Timeout
April 14, 2016 at 3:49 pmI was just at a strawberry farm yesterday and have a fridge full of ’em! These muffins are on the menu for tomorrow!
Sandi Gaertner
April 15, 2016 at 8:54 amI am so jealous Trish…that sounds like so much fun.
Trish
April 14, 2016 at 7:47 amNicely done on the video, Sandi! I’ve been totally crazy for strawberries lately too. These look so delicious!
Sandi Gaertner
April 15, 2016 at 8:55 amThank you Trish…it is a learning process.