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Fluffy Gluten Free Strawberry Muffins + Recipe Video

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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.

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.

titled image (and shown) Gluten Free Strawberry Muffins (muffin is on a white plate)

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 fresh 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 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.)

homemade fresh strawberry muffin on a white plate

Using almond flour in baking

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. 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.

We try to bake with almond flour pretty regularly because it adds a nice little protein boost to 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

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 surrounded by fresh strawberries

How to make gluten free strawberry muffins:

dry ingredients in a bowl whisked

Add the dry ingredients to a bowl and whisk to blend.

whisking wet ingredients

Add the wet ingredients to a bowl and whisk to blend.

pouring the wet ingredients into the dry ingredients

Pour the wet ingredients into the dry ingredients and mix very lightly. See my tip below.

Can you use a standing mixer for this muffin recipe?

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.

chopped strawberries on a blue plate

Chop up your strawberries and add to the muffin batter. Add the batter to a muffin tin and bake for 30 minutes until done.

How do you know when your muffins are baked?

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.

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

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!

Can you make these muffins dairy-free?

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.

Things You Need to Make This Recipe:

  1. My very favorite gluten free flour blend.
  2. A great muffin pan.
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Gluten Free Strawberry Muffins + Recipe Video

Gluten Free Strawberry Muffins + Recipe Video

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

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

  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.

Notes

Note: when mixing the muffin batter, please don't overmix the batter. If you mix it until it is "barely" mixed, your muffins will turn out light and fluffy.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount 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
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
© Sandi Gaertner
Cuisine: American / Category: Gluten Free Scones and Muffins Recipes

(*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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Reader Interactions

Comments

  2. 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!!

    Reply

    • 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 🙂

      Reply

    • 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.

      Reply

  5. 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.

    Reply

    • 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.

      Reply

  6. 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.

    Reply

  13. 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!

    Reply

  14. Trish

    Nicely done on the video, Sandi! I’ve been totally crazy for strawberries lately too. These look so delicious!

    Reply

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