Strawberry season is our favorite time of year. My son must ask me a dozen times throughout the year when strawberry season will start. LOL! So when it's here, we enjoy them every way we can - morning, noon and night. These gluten free strawberry muffins are the perfect breakfast for strawberry season. You can make them anytime of year, but when the fresh strawberries are perfectly ripe they are so much more delicious!
If you're like me and you buy fresh strawberries by the gallon bucket, then you'll also want to try out this amazing gluten free strawberry cake, which is a fan favorite.
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Why You'll Love This Recipe
- They are easy to make and only take about 35 minutes.
- They are the perfect showcase for fresh strawberries.
- They are gluten free and dairy free!
Ingredients
- Gluten Free 1-to-1 Flour Blend - I use Bob's Red Mill 1-to-1 Flour Blend in all of my recipes. You can use the flour blend of your choice just make sure it has xanthan gum. Different flour blends may produce different results. For the best outcome, weigh your flour.
- Baking Powder - This will help keep the muffins light and fluffy.
- Salt - A tiny amount of salt to enhance the flavor.
- Sugar - This recipe only uses plain white sugar.
- Eggs - The eggs provide structure for the muffins. I haven't tried egg replacements with this recipe. If you do, let me know how it works in the comments.
- Oil - I typically use olive oil or melted refined coconut oil in my bakes. Any light flavor cooking oil will work. I don't recommend butter for this recipe.
- Vanilla - To provide some sweetness.
- Dairy Free Milk - I typically use either unsweetened oat milk or coconut milk (the kind in the carton) in my recipes. You can use your favorite unsweetened dairy free milk or use regular milk if you're not dairy free.
- Fresh Strawberries - Use the freshest berries you can find as the flavor is the star of this recipe. Resist the urge to add "extra" berries as the muffin cups will overflow.
Substitutions & Variations
- Replace ½ cup of strawberries with ½ cup of mini chocolate chips to make strawberry chocolate chip muffins.
- Add 1 teaspoon of lemon zest to the dry ingredients to make strawberry lemon muffins.
- Use frozen strawberries in place of fresh berries. Allow the berries to thaw and drain away any liquid before adding them to the batter.
- Leave off the crumble topping for a less sweet, lower calorie muffin.
Instructions
These muffins are easy to make. No mixer is required, just a couple of bowls, a whisk and a spatula.
STEP 1: Combine all of the dry ingredients (gluten free flour, baking powder, salt, and sugar) in a large mixing bowl and whisk together.
STEP 2: Crack the eggs into a second smaller bowl. Whisk until frothy, like soap bubbles.
STEP 3: Add the remaining wet ingredients to the beaten eggs. Whisk until smooth.
STEP 4: Pour the wet ingredients into the dry and fold together with a spatula.
STEP 5: Add the diced strawberries to the batter and fold a few more times until they are evenly distributed.
STEP 6: Fill a lined muffin tin with batter.
STEP 7: Top off each muffin with a few more pieces of fresh strawberries and then sprinkle with the crumble topping.
Baking Tip
To check for done: gently poke the top center of a muffin one finger. If it springs right back it is baked through. If it leaves an indentation, bake another 2 minutes and recheck.
Storage
Because of the moisture in the strawberries, these muffins are best eaten the day they are made. If you do have leftovers, store them in an airtight container in the refrigerator for 2 days. They will lose the crumble crunch from the topping and become a little more moist as they are stored.
Frequently Asked Questions
Using oil instead of butter in your muffin batter will allow the batter to emulsify and hold more moisture. Without boring you with the science, just trust me when I say butter may taste better but oil will be more moist. Plus, these muffins need to be refrigerated and breads made with oil are more pleasant to eat when cold.
Yes, as soon as they are cool individually wrap the muffins with plastic wrap and then place the wrapped muffins in a freezer bag. Store for up to 3 months.
There are a few things - the baking powder, the mixing method, filling the muffin cups to the top and baking at a high temperature.
More strawberry recipes to enjoy:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Strawberry Muffins
Ingredients
For the muffins-
- 2 Tablespoons Gluten Free 1-to-1 Flour Blend
- 1 Cup Diced Fresh Strawberries
- 2 Cup 2 Tablespoons Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 1 Cup Sugar
- 2 ¼ teaspoon Baking Powder
- ½ teaspoon Salt
- 2 Eggs
- 6 Tablespoon Oil
- ⅔ Cup Non-Dairy Milk may need up to ¾ cup, see note below
- 1 teaspoon Vanilla
For the topping-
- ⅔ Cup Gluten Free 1-to-1 Flour Blend
- 2 Tablespoon Light Brown Sugar
- 2 Tablespoon Sugar
- pinch Salt
- 4 Tablespoon Vegan Butter
- ½ Cup Diced Fresh Strawberries
Instructions
- Preheat oven to 400 degrees. Line muffin pan with paper cups. This recipe will make 12 muffins.
- Toss diced strawberries in 2 tablespoon of flour and set aside.1 Cup Diced Fresh Strawberries, 2 Tablespoons Gluten Free 1-to-1 Flour Blend
- In a large bowl, combine remaining flour, baking powder, salt and sugar. Stir together until thoroughly combined.2 Cup 2 Tablespoons Gluten Free 1-to-1 Flour Blend, 2 ¼ teaspoon Baking Powder, ½ teaspoon Salt, 1 Cup Sugar
- In a second bowl, crack eggs. Whisk the eggs until they are a little foamy.2 Eggs
- Add oil, milk and vanilla to the beaten egg. Whisk until well combined.6 Tablespoon Oil, ⅔ Cup Non-Dairy Milk, 1 teaspoon Vanilla
- Pour the wet ingredients into the dry and gently mix with a spatula just until the dry is incorporated. It may still be lumpy.
- Fold in the flour coated strawberries. This is a thick batter but you can add 1-2 Tablespoons of additional milk if it seems too thick. Some strawberries add more liquid to the batter than others.
- Scoop into muffin cups filling to the top. Let them set while you mix up the streusel topping.
Make the topping
- In a small bowl, combine the flour, sugars and salt. Mix well.⅔ Cup Gluten Free 1-to-1 Flour Blend, 2 Tablespoon Light Brown Sugar, 2 Tablespoon Sugar, pinch Salt
- Then add the vegan butter. You can mix it in with a fork, but I prefer to use my hand and sort of squish it until it resembles crumbles.4 Tablespoon Vegan Butter
- Top each unbaked muffin with a sprinkle of the berries and then some of the streusel topping.½ Cup Diced Fresh Strawberries
- Place into the preheated oven and bake for 25-28 minutes until the tops spring back when poked gently.
- Best served the same day. Store any leftover in an airtight container in the refrigerator.
Video
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
YY says
Would agree with the other reviewers, something isn’t quite right with the ratios. Followed the recipe to a T and my batter was very thick even with minimal incorporation. Felt like it should have been a bread batter. I love the concept and may try again. Thanks for sharing your recipe though!
I have tested the recipe two additional times since receiving your comment and the muffins turned out fine. I did note there were a couple of instructions that might have been misunderstood, so I reworded the instructions to be more clear. I've also added a video (https://youtu.be/2ghyiiqydYs) to show how the muffins are made and what the batter should look like. I hope this will help you and other readers have a more successful outcome. 🙂
Shaun says
The batter was a bit rubbery for me. I triple checked that I measured everything correctly, which I did. I ended up added 1/3 cup more oat milk to the batter which helped loosen it up. The muffins turned out really good. I would recommend
Jessie says
Something isn’t right with these muffins, it’s like rubber. This happens when there isn’t enough liquid and too much baking powder. Anyone else have this issue?
Hi Jessie, I've made these muffins dozens of times so I'm certain the recipe is correct and definitely not rubbery. Rubbery muffins are usually caused by overmixing the batter - you only want to fold it together no more than 15 strokes. Other things to check - did you use the flour I recommended and did you measure it accurately? Is your baking powder expired (it only lasts about 6 months)? Check that you have measured all of the ingredients accurately and followed the mixing directions as written. Baking is a science, so mishaps definitely can happen - Even I misread a recipe on occasion. Good luck!