• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Well Fed Baker
  • Recipe Index
  • 30 Minute Meals
  • Pie Ebook
  • About
  • Newsletter
menu icon
go to homepage
  • Recipe Index
  • 30 Minute Meals
  • Pie Ebook
  • About
  • Newsletter
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • 30 Minute Meals
    • Pie Ebook
    • About
    • Newsletter
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Quickbreads

    Gluten Free Strawberry Muffins

    Published: Jul 1, 2017 · Modified: Mar 25, 2023 by Tiffany · This post may contain affiliate links · 5 Comments.

     

     

    Jump to Recipe Jump to Video Print Recipe

    These gluten free strawberry muffins are the perfect breakfast or afternoon snack for strawberry season.  You can make them anytime of year, but when the strawberries are perfectly ripe the fresh strawberry flavor really shines through. Strawberry lovers will go crazy for these delicious gluten free muffins. 

    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.  

    Gluten free strawberry muffins on a cooling rack sitting on a wooden table.

    If you're like me and you buy fresh juicy strawberries by the gallon bucket, then you'll also want to try out this amazing gluten free strawberry cake, which is a fan favorite or this easy strawberry cobbler.

    Jump to:
    • Ingredient Notes
    • Substitutions & Variations
    • How to Make Gluten-Free Strawberry Muffins
    • Baking Tip
    • Storage
    • Recipe FAQs
    • More gluten-free muffins to enjoy:
    • Recipe

    Ingredient Notes

    This easy muffin recipe uses just a handful of simple ingredients to create a moist gluten free and dairy free muffin packed with fresh berries.

    Ingredients for gluten free strawberry muffins on a white table.
    • Gluten-Free Flour Blend - I like to use Bob's Red Mill 1-to-1 Flour Blend in my muffin 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 results, 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.  If you prefer coconut sugar, you can substitute that in the same measure. 
    • 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 Extract- To enhance the sweetness of the muffins.
    • Dairy-Free Milk - I typically use either unsweetened oat milk or coconut milk (the kind in the carton) in my recipes, but unsweetened almond milk would work too.  If you're not dairy free, use dairy milk in the same measure. 
    • 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.

    See the recipe card below for the full recipe with measurements.

    Substitutions & Variations

    • Not Dairy Free - Use whole milk in the same measure.
    • Strawberry Chocolate Chip Muffins - Replace ½ cup of strawberries with ½ cup of mini chocolate chips to make strawberry chocolate chip muffins.
    • Strawberry Lemon Muffins - Add 1 teaspoon of lemon zest to the dry ingredients to make strawberry lemon muffins.
    • No Fresh Strawberries - 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.
    • Make Mini Muffins -This recipe will yield approximately 36 mini muffins.  I would recommend chopping your strawberries quite small if you want to make minis.  The baking time should be reduced to around 13 minutes, but the temperature should stay the same.
    Inside of a gluten free strawberry muffin that has been sliced in half.

    How to Make Gluten-Free Strawberry Muffins

    These muffins are easy to make.  No mixer is required, just a couple of bowls, a whisk and a spatula.  Before you begin line a 12-cup muffin tin with muffin liners.

    Gluten free flour, baking powder, salt and sugar in a large metal mixing bowl.

    STEP 1: Combine gluten free flour, baking powder, salt, and sugar in a large mixing bowl and whisk together.

    Whisked eggs in a small metal mixing bowl.

    STEP 2: Crack the eggs into a second smaller bowl.  Whisk until frothy, like soap bubbles.

    Dairy free milk being poured into whisked eggs.

    STEP 3: Add the milk and vanilla to the beaten eggs. Whisk until smooth.

    Muffin batter being mixed together by hand.

    STEP 4: Pour the wet ingredients into the dry ingredients and fold together with a spatula.

    Fresh strawberries added to a bowl of muffin batter.

    STEP 5: Add the chopped strawberries to the batter and fold a few more times until they are evenly distributed.

    Strawberry muffin batter being portioned into a muffin tin.

    STEP 6: Fill a lined muffin tin with batter.  I like to use an ice cream scoop to make things easier.

    A muffin tin filled with unbaked strawberry muffin batter topped with crumble topping.

    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.

    Strawberry muffin on a white plate.

    Recipe FAQs

    What is the secret to moist muffins?

    Using oil instead of butter in your muffin batter will allow the battery 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.

    Can you freeze strawberry muffins?

    Yes, as soon as they are cooled individually wrap the muffins with plastic wrap and place the wrapped muffins in a freezer bag. Store for up to 3 months.

    What makes muffins rise?

    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 gluten-free muffins to enjoy:

    • A batch of zucchini blueberry muffins resting in a metal baking tin.
      Easy Zucchini Blueberry Muffins
    • Freshly baked chocolate chip muffins in a metal tin.
      Gluten Free Chocolate Chip Muffins
    • A pumpkin banana muffin with a bite taken out.
      Pumpkin Banana Muffins
    • Sweet potato muffins cooling on a wooden cutting board.
      Gluten Free Sweet Potato Muffins

    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 muffin on a white plate sitting on a wooden table.

    Gluten Free Strawberry Muffins

    The fresh strawberries in these gluten free strawberry muffins really shine! This delicious recipe is also topped with a crunchy crumble topping which pairs wonderfully with the fruit.
    Author: Tiffany
    4.62 from 13 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes minutes
    Cook Time: 28 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 12 muffins
    Calories: 288kcal
    Prevent your screen from going dark

    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
    US Customary - Metric

    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

    For a lower calorie muffin, omit the streusel topping.
    For the strawberries: Make sure to measure the strawberries after they are diced.
    Using frozen strawberries: Use the same measure of frozen strawberries in place of fresh berries. Allow the berries to thaw and drain away any liquid before adding them to the batter.
    Thick batter: Some strawberries are juicier than others so there may be variations in the thickness of the muffin batter from one batch to the next.  If your batter seems too thick, add 1-2 tablespoon of extra milk.
    Storage: Because of the moisture in the berries, 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.
    Freezing Directions: 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.
    Calories: 288kcal | Carbohydrates: 44g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 223mg | Potassium: 57mg | Fiber: 3g | Sugar: 23g | Vitamin A: 259IU | Vitamin C: 11mg | Calcium: 86mg | Iron: 1mg
    Tried this recipe?Mention @wellfedbaker or tag #wellfedbaker!
    Tiffany

    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.

    Reader Interactions

    Comments

    1. YY says

      June 09, 2024 at 8:51 pm

      3 stars
      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!

      Reply
      • Tiffany says

        June 20, 2024 at 4:35 pm

        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. 🙂

        Reply
    2. Shaun says

      January 15, 2024 at 11:58 am

      4 stars
      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

      Reply
    3. Jessie says

      October 19, 2023 at 10:20 pm

      3 stars
      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?

      Reply
      • Tiffany says

        October 20, 2023 at 8:55 am

        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!

        Reply
    4.62 from 13 votes (10 ratings without comment)

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating





    Primary Sidebar

     

     

    A photo of Tiffany Welsh.

    Hey, I'm Tiffany!

    I love sharing gluten-free comfort food and homestyle baking, featuring Dutch oven meals, nostalgic dinners, classic baked goods, with dairy-free or allergen-friendly options. My recipes lean Southern, seasonal, and practical.

    More About Me

    Strawberry Season

    • A slice of strawberry delight served on a white plate.
      No Bake Strawberry Delight
    • A serving spoon scooping out strawberry cobbler from a white baking dish.
      Easy Strawberry Cobbler Recipe
    • A strawberry pound cake on a white serving plate sitting on a pink table.
      Fresh Strawberry Pound Cake
    • A slice of strawberry blueberry pie topped with star shaped pie crust on a white plate.
      Strawberry Blueberry Pie
    • Sliced strawberry crumb cake stacked on a table.
      Strawberry Crumb Cake
    • Two strawberry waffles topped with syrup and slices of fresh strawberries.
      Gluten Free Strawberry Waffles
    Ad for Perfect Gluten Free Pies cookbook.

    What's Trending

    • Crispy pork carnitas on a sheet pan garnished with lime and cilantro.
      Best Dutch Oven Carnitas (Mexican Pulled Pork)
    • A serving dish of green beans and potatoes with bacon.
      Southern Green Beans and Potatoes
    • A glass bowl filled with air fryer popcorn.
      Air Fryer Popcorn
    • A pan of dairy free Marry Me Chicken sitting on a marble counter.
      Dairy Free Marry Me Chicken
    • Four baked panko chicken breasts sitting on a baking sheet.
      Crispy Baked Panko Chicken
    • A sliced chicken breast drizzled with spicy honey sauce on a serving tray.
      Baked Spicy Honey Chicken
    • Recipe Index
    • 30 Minute Meals
    • Pie Ebook
    • About
    • Newsletter

    Footer

     

     

    ↑ back to top

    About

    • Accessibility Policy
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Work With Me
    • About

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2015-2025 Wellfedbaker

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.