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!
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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, try this Gluten Free Strawberry Oatmeal Breakfast Bar recipe. 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.
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.”
dawn, blog comment
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.
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 coarser and will make your muffins grainier. 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:
1. Be sure to check that your baking powder is not expired.
2. 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.
3. 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.
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 1/2 cup of gluten free flour.
Step-By-Step Photos and Directions:
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Step 1: Add the dry ingredients to a large
Step 2: Add the wet ingredients to a medium-sized bowl and whisk to blend.
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:
You can use frozen strawberries, but you must thaw and drain off the extra juice before using them.
Please see the directions for substitutions in the section for dairy-free muffins.
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.
- Fluffy Gluten-Free Carrot Muffins – Made with simple ingredients.
- 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. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Strawberry Muffins
Ingredients
- 1 ¼ cup gluten free flour blend * see note
- ¾ cup almond flour * see note
- 2 teaspoons baking powder aluminum-free
- ⅛ teaspoon salt
- ½ cup cane sugar
- 2 large eggs
- ⅔ cup milk or water
- 1 teaspoon pure vanilla extract
- 1 cup chopped strawberries * see note
- 6 tablespoons melted unsalted butter * see note
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Instructions
- Preheat the oven to 350º F.
- In a large mixing bowl, add 1 1/4 cup gluten free flour blend, 3/4 cup almond flour, 2 teaspoons baking powder, 1/2 cup cane sugar, and 1/8 teaspoon salt. Use a wire whisk to blend.
- In a smaller mixing bowl, combine 2 large eggs, 2/3 cup milk or water, 1 teaspoon pure vanilla extract, and 6 tablespoons melted unsalted butter. Whisk to blend.
- Pour wet ingredients into the dry ingredients and add the 1 cup chopped strawberries.
- Mix the muffin batter 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 7/8 for a dome top or 3/4 full for a regular muffin top with batter.
- Bake for 20-25 minutes until done. To test for doneness, insert a toothpick into the muffins. If the toothpick comes out clean, the muffins are done baking. If you see batter or crumbs, the muffins need to be baked longer.
Dome Top Baking Instructions:
- If you prefer a big dome top on your muffins, preheat the oven to 425º F. Bake the muffins at this temperature for the first 5 minutes of baking, then turn the oven down to 350º F.
- When the muffins are finished baking, remove the muffin pan from the oven and set it onto a cooling rack. Let the muffins sit in the pan for 5-10 minutes, then remove them and set them onto the cooling rack. Allowing the muffins to sit for a few minutes allows the muffins to set and they will be less crumbly.
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.
- My rule of thumb is if your batter or dough is too runny, add more flour, and if it is too thick, add more liquids.
- If your gluten-free flour blend doesn’t contain a binder like xanthan gum or guar gum, add 3/4 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- To make this nut-free, omit the almond flour and add 1/2 cup of gluten-free flour blend.
- If you use frozen strawberries, be sure to thaw and drain the juice from the strawberries.
- I highly suggest using almond flour and not almond meal. Almond meal is coarser and will make your muffins grainy.
- These muffins will keep fresh for up to 4 days in an airtight container or for 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, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
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.
