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, maybe 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.
(*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.
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.
- 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
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Preheat the oven to 350 degrees.
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In a large bowl, add dry ingredients and whisk to blend.
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In a small bowl, add wet ingredients and whisk to blend.
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Pour wet ingredients into the dry ingredients.
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Add strawberries.
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Mix lightly until it is just blended. This will make your muffins light and fluffy.
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Put paper liners into a muffin tin.
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Fill each cup 3/4 to the top with batter.
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Bake for 18-20 minutes until done.
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Remove onto a cooling rack.
More Yummy Muffins to Try!
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- Blood Orange Streusel Muffins
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- GF Blackberry Breakfast Muffins
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- GF Healthy Peanut Butter Muffins
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- Paleo Carrot Breakfast Muffins
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- Paleo Pear and Cinnamon Muffins
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- 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.)
Trish
Nicely done on the video, Sandi! I’ve been totally crazy for strawberries lately too. These look so delicious!
Sandi Gaertner
Thank you Trish…it is a learning process.
Trish - Mom On Timeout
I was just at a strawberry farm yesterday and have a fridge full of ’em! These muffins are on the menu for tomorrow!
Sandi Gaertner
I am so jealous Trish…that sounds like so much fun.
Andi @ The Weary Chef
This looks yummy! Perfect way to start a busy day!
Sandi Gaertner
Definitely Andi 🙂
Sharon @ What The Fork Food Blog
Love the video Sandi! And these muffins sound fantastic!
Sandi Gaertner
Thank you Sharon…I still have a lot to learn and my YouTube issue with the music is still pending.
TidyMom
this recipe looks delicious!! I’m excited to try almond flour!
Sandi Gaertner
I hope you like it 🙂
Katalina @ Peas and Peonies
These look so perfect for spring breakfast and brunches!
Sandi Gaertner
Agreed 🙂
Sabrina
I love baking with fresh fruit! This sounds like a perfect muffin for my husband’s breakfasts!
Sandi Gaertner
I hope he likes this Sabrina 🙂
Vicki Sutton
I made these for my brother cause he can’t have gluten….he absolutely loves them!
Sandi Gaertner
I am so glad Vicki. You made my day writing in to let me know. I hope you had a great weekend 🙂
Barb Liff
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.
Sandi Gaertner
I am so glad you like these Barb 🙂 I really appreciate your writing, you made my day. Have a nice day.
Banandee
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.
Sandi Gaertner
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.
gloria
I went strawberry picking Saturday and had to make these. they are the best muffins. thank you
Sandi Gaertner
I am so glad you liked them Gloria. They are delicious with other fruits as well :-).
Lori Nolanl
do i need to add almond flour to this recipe ? thank you
Sandi Gaertner
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.
Nancy
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!!
Sandi Gaertner
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 🙂
Nancy
Loved them with the strawberries, today I am using fresh blueberries!
Sandi Gaertner
I am so glad you loved this recipe Nacy. I bet these muffins were amazing with blueberries!