Gluten free strawberry muffins are so light and fluffy that your family will beg you to make more! These are the best if you are looking for an easy gluten-free strawberry muffin 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.
If you love strawberries as much as we do, give this Gluten Free Strawberry Oatmeal Breakfast Bar or this Gluten Free Strawberry Stuffed French Toast a try!
If you don’t have strawberries, use any fruit on hand, or you can make one of these gluten free muffin recipes instead!
Why These Muffins Are Great:
- Strawberries are naturally sweet, and when they are baked into a muffin, they can add a delicious burst of flavor. You can buy fresh strawberries all year, making this a timeless muffin recipe.
- Fresh strawberries can add a juicy texture to the muffin, making them a family favorite.
- The aroma of fresh strawberry baking can be very enticing, and the scent can fill the house.
- These gluten free strawberry muffins can be enjoyed with breakfast, brunch, or as a nice mid-day snack.
- They are so good, and nobody can tell they are gluten free! Almond flour adds some protein to help balance out the sugars.
Ingredient Notes:
- 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. That doesn’t mean others will not work; I have not tested other flours.
- 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.
- Sugar – Use regular sugar and not coarse or powdered varieties.
- Almond Flour – I highly suggest using almond flour and not an almond meal. Almond meal is more coarse and will make your muffins grainy.
- 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.
- Vanilla Extract – Try to use pure vanilla extract and not imitation.
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 looks thick, you must adjust the amount of liquid. I go over gluten free flour blends in much more detail in my Best Gluten Free Flour Blends article.
Tips For Success:
- 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.
- 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.
See this Gluten Free Muffin Troubleshooting Guide for all my best muffin tips.
Substitutions:
As I mentioned, this is a fantastic gluten free base muffin recipe. You can customize it in lots of delicious ways!
- Use any fruit. This is a great gluten free muffin base recipe that you can customize in many ways.
- Substitute the butter for a plant-based butter to make these muffins dairy-free.
- If you are nut-free, omit the almond flour and add an additional ½ cup of gluten free flour.
Recipe Step-By-Step Directions:
Step 1: Add the dry ingredients to a large
Step 2: Add the wet ingredients to a medium-sized bowl and whisk to blend.
🔑 Sandi says: This is a reminder. Do not use a stand mixer to make these gluten free strawberry muffins. If you use one, your muffins will turn out dense.
Step 3: Pour the wet ingredients into the dry ingredients and lightly mix. You never want to overmix your muffin batter.
Step 4: Wash and pat dry your strawberries. On a cutting board, chop off the stems, chop up the strawberries, and add them to the muffin batter.
Step 5: Fill your muffin pan with parchment paper liners, or use a gluten-free baking spray.
Step 6: Fill each muffin cup ¾ full of batter. If you want a domed top for your muffins, bake them at 425º F for the first 5 minutes of baking. After this, turn the oven temperature to 350º F for the remainder of the baking time.
Step 7: Bake for 18-20 minutes. The actual baking time will vary depending on the size of the muffin pan you use.
Step 8: Remove the muffins from the oven and gently remove them from the muffin pan to a cooling rack.
Storage:
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. Place room-temperature muffins into a freezer bag and squeeze out the extra air.
Recipe FAQ:
You can use frozen strawberries, but you must thaw and drain off the extra juice before using them.
Please see the substitutions section for dairy-free muffins directions.
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 must bake them a little longer.
More Gluten Free Muffins:
- Gluten Free Chocolate Pumpkin Swirl Muffins – These are the perfect fall muffins.
- 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!
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Include which flour blend you used. This helps others know this recipe is delicious. Thank you!
Gluten Free Strawberry Muffins
Equipment
- Muffin pan
- Mixing bowls
Ingredients
- 1 ¼ cup gluten free flour blend * see note
- ¾ cup almond flour * see note
- 2 teaspoons baking powder aluminum-free
- â…› teaspoon salt
- ½ cup sugar
- 2 large eggs
- â…” cup milk or water
- 1 teaspoon pure vanilla extract
- 1 cup chopped strawberries * see note
- 6 tablespoons unsalted butter * see note
Instructions
- Preheat the oven to 350º F.
- In a large mixing bowl, add dry ingredients and whisk to blend.
- In a small mixing 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 parchment 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.
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.
- Please add one teaspoon if your gluten-free flour blend doesn’t contain xanthan gum or guar gum.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- If you use frozen strawberries, be sure to thaw and drain the juice of the strawberries.
- I highly suggest using almond flour and not almond meal. Almond meal is more coarse and will make your muffins grainy. To make this nut-free, omit the almond flour and add ½ cup of additional gluten free flour blend.
- These muffins will keep up to 4 days in an air-tight container or 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, you may need to adjust your moisture levels in your baked goods.
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 2018 post with more detailed instructions.
(*I received a bag of almond flour from Anthony’s to try out in this recipe. All nutty opinions of it are my own.)
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 🙂
I love baking with fresh fruit! This sounds like a perfect muffin for my husband’s breakfasts!
I hope he likes this Sabrina 🙂
These look so perfect for spring breakfast and brunches!
Agreed 🙂
this recipe looks delicious!! I’m excited to try almond flour!
I hope you like it 🙂
Love the video Sandi! And these muffins sound fantastic!
Thank you Sharon…I still have a lot to learn and my YouTube issue with the music is still pending.
This looks yummy! Perfect way to start a busy day!
Definitely Andi 🙂
I was just at a strawberry farm yesterday and have a fridge full of ’em! These muffins are on the menu for tomorrow!
I am so jealous Trish…that sounds like so much fun.
Nicely done on the video, Sandi! I’ve been totally crazy for strawberries lately too. These look so delicious!
Thank you Trish…it is a learning process.