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. I include a dairy-free option so everyone can enjoy these muffins!
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.
And if you love strawberries as much as we do, check out all of my delicious gluten free strawberry recipes.
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.
You will be surprised how easy these homemade gluten free muffins are to make! (I do want to forewarn you that the music is awful midway.
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!
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!
Why you need to try this muffins recipe:
It is very possible that these are the lightest and fluffiest gluten free muffins you may ever try. They are so good, nobody can tell they are gluten free! Almond flour adds some protein to help balance out the sugars.
You will love almond flour in this Gluten Free Almond Flour Orange Cake and this Paleo Almond Flour Chocolate Chip Cookies recipe
If you have been reading my blog for a while, you know I love to use almond flour in my baking as a way to add some protein to my baked goods.
- 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 Gluten Free Blend. That doesn't mean others will not work, I just have not tested other flours.
- Almond flour - I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your muffins grainy.
- Strawberries - You can use any fruit!
- Butter - If you are dairy-free, use vegan butter.
You can use any fruit you like! Here are my favorites:
Recipe step by step directions:
Step 1: Add the dry ingredients to a bowl and whisk to blend.
Step 2: Add the wet ingredients to a bowl and whisk to blend.
Step 3: Pour the wet ingredients into the dry ingredients and mix very lightly. See my tip below.
Step 4: Chop up your strawberries and add them to the muffin batter. Add the batter to a muffin tin and bake at 350º F for 25-30 minutes until done.
Expert Tips and Recipe FAQ:
Well, you "could" use a standing mixer but your muffins will not be light and fluffy. A standing mixer tends to overmix muffins which makes them turn out dense.
You can easily make these light and fluffy muffins dairy-free by substituting vegan butter for the regular butter. You could also use coconut oil.
You can use frozen strawberries, but you need to thaw and drain off the extra juice before using them.
You will know your muffins are ready when you touch them with a finger and they feel firm. You can also do the toothpick test. Insert a toothpick into the center of a muffin. If the toothpick comes back clean, your muffins are baked. If there are crumbs or batter on the toothpick, you will need to bake them a little longer.
These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
The 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. Want to try another light & fluffy muffin recipe? These gluten free apple muffins are really good too!
More gluten free muffins:
- Gluten Free Chocolate Pumpkin Swirl Muffins
- Gluten Free Peach Streusel Muffins
- Easy Gluten Free Apple Muffins
- Quick and Easy Gluten Free Zucchini Muffins
Gluten Free Strawberry Muffins
- 1 ¼ cup gluten free flour blend * see note
- ¾ cup almond flour * see note
- 2 teaspoons baking powder
- ⅛ teaspoon salt
- ½ cup sugar
- 2 large eggs
- ⅔ cup water
- 1 teaspoon pure vanilla extract
- 1 cup chopped strawberries * see note
- 6 tablespoons melted butter * see note
- Preheat the oven to 350º F.
- 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 ¾ to the top with batter.
- Bake for 20-25 minutes until done.
- Remove onto a cooling rack.
- 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.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your muffins grainy.
- These muffins will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
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.
If you love the recipes you find on my blog, I would love for you to sign up for my newsletter (and get my free gluten free lemon dessert e-cookbook!)
(*I received a bag of almond flour from Anthony's to try out in this recipe. All nutty opinions of it are my own.)
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.
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!