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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
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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

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
  • ⅛ teaspoon salt
  • ½ cup sugar
  • 2 large eggs
  • ⅔ 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 3/4 to the top with batter.
  • Bake for 20-25 minutes until done.
  • Remove onto a cooling rack.

Notes

  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.

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

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.