These gluten-free strawberry muffins are so light and fluffy that your family will want them often. If you are looking for an easy gluten-free strawberry muffin recipe, these muffins are the best! I include a dairy-free option so everyone can enjoy them! Make a batch in under 45 minutes!

This is the only gluten free muffin 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 you will love these fluffy gluten-free strawberry muffins:

  • 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.
Rows of baked gluten free strawberry muffins.

Allergen Information:

These homemade strawberry muffins are gluten-free, soy-free, and oat-free. See the Substitutions section below for dairy-free and nut-free options.

Photos of the strawberry muffins ingredients.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • 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.
  • Almond Flour – I highly suggest using almond flour and not an almond meal. Almond meal is more coarse and will make your muffins grainy. My favorite brand is Anthony’s, which is gluten free.
  • 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 to make the best gluten free muffins:

  • 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. I always recommend making muffins by hand to have better control over how much mixing is done.
  • 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 more muffin baking tips.


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 1/2 cup of gluten free flour.

Step-By-Step Photos and Directions:

A bowl with whisked dry ingredients in it.

Step 1: Add the dry ingredients to a large mixing bowl and whisk to blend. I find a whisk mixes the dry ingredients more thoroughly than a spoon.

Whisking the wet ingredients together.

Step 2: Add the wet ingredients to a medium-sized bowl and whisk to blend.

Pouring the wet ingredients into the dry ingredients.

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.

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

Step 5: Fill your muffin pan with parchment paper muffin liners or use a gluten-free baking spray.

Step 6: Fill each muffin cup 3/4 full of batter. If you want your muffins to have a domed top, bake them at 425º F for the first 5 minutes. 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.

How to store and freeze these muffins:

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.

Frequently Asked Questions:

Can you use frozen strawberries?

You can use frozen strawberries, but you must thaw and drain off the extra juice before using them.

Can you make these muffins dairy-free?

Please see the substitutions section for dairy-free muffins directions.

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 must bake them a little longer.

More Gluten Free Muffins:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

A gluten free strawberry muffin on a plate next to more muffins.

Gluten Free Strawberry Muffins

Sandi Gaertner
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.
4.67 from 30 votes
gluten free allergy icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Gluten Free Breakfast Recipes, Gluten Free Muffins Recipes
Cuisine American
Servings 12 muffins
Calories 180 kcal


  • Muffin pan
  • Mixing bowls


  • 1 ¼ cup gluten free flour blend * see note
  • ¾ cup almond flour * see note
  • 2 teaspoons baking powder aluminum-free
  • teaspoon salt
  • ½ cup sugar
  • 2 large eggs
  • cup milk or water
  • 1 teaspoon pure vanilla extract
  • 1 cup chopped strawberries * see note
  • 6 tablespoons unsalted butter * see note


  • 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 3/4 to the top with batter.
  • Bake for 20-25 minutes until done.
  • Remove onto a cooling rack.


  1. 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.
  2. Please add one teaspoon if your gluten-free flour blend doesn’t contain xanthan gum or guar gum.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. If you use frozen strawberries, be sure to thaw and drain the juice of the strawberries.
  5. 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 1/2 cup of additional gluten free flour blend.
  6. These muffins will keep up to 4 days in an air-tight container or up to 4 months in the freezer.
TIP: 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.


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.


Serving: 1gCalories: 180kcalCarbohydrates: 20gProtein: 4gFat: 10gSaturated Fat: 4gTrans Fat: 1gCholesterol: 42mgSodium: 86mgPotassium: 98mgFiber: 2gSugar: 10gVitamin A: 216IUVitamin C: 7mgCalcium: 60mgIron: 1mg
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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.


4.67 from 30 votes (17 ratings without comment)

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Recipe Rating


  1. 5 stars
    Thank you for sharing this! I made these yesterday, with blueberries, and ate two of them as soon as they cooled. It was so wonderful to have muffins again, since finding out my wheat intolerance 8+ years ago, and to have them actually taste good. I followed your directions, using Bob’s Red Mill 1:1 and subbing a bit more for the almond flour (another intolerance), as your notes said.

  2. 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!

    1. 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?

      1. 5 stars
        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!

    2. 5 stars
      Made these muffins at the same time as baking the strawberries and cream scones from this site. (Left review) Used King Arthur Measure for Measure flour and these muffins are the best I’ve ever made and that includes muffins I made before I became gluten intolerant last year at age 69! They are super delicious and made exactly per the recipe. I love to bake but gluten free baking can be tricky so I am so glad I found your site. I will be trying other recipes. Thank you so much for all the good tips and advice for this novice gf baker!

  3. 5 stars
    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!

  4. 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!

    1. I am so glad you loved this recipe Nacy. I bet these muffins were amazing with blueberries!

  5. 5 stars
    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!!

    1. 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 🙂

    1. 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.

    1. I am so glad you liked them Gloria. They are delicious with other fruits as well :-).

  6. 4 stars
    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.

    1. 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.

  7. 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.

    1. I am so glad Vicki. You made my day writing in to let me know. I hope you had a great weekend 🙂