Originally published July 1, 2017. Updated April 28, 2022.
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 berries are perfectly ripe they are so much more delicious!
Why You'll Love These Gluten Free Strawberry Muffins
- They are easy to make and only take about 35 minutes.
- They are the perfect showcase for fresh berries.
- They are gluten free and dairy free!
Gluten Free 1-to-1 Flour – 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.
How to Make Easy Strawberry Muffins
These muffins are made using the muffin method for mixing. No mixer is required.
- Step 1 – Combine all of the dry ingredients (flour, baking powder, salt, and sugar) in a large bowl and whisk together.
- Step 2 – Crack the eggs into a second smaller bowl. Whisk until frothy, like soap bubbles.
- Step 3 – Add the oil, milk and vanilla to the egg mixture and whisk until smooth.
- Step 4 – Pour the wet ingredients into the dry. Fold together with a spatula until the dry ingredients are incorporated.
- Step 5 – Add in the strawberries.
- Step 6 – Portion into your lined muffin pan.
- Step 7 – Top with a few more strawberries and the crumble mixture.
- Step 8 – Bake!
Frequently Asked Questions
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.
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 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.
If you're looking for more strawberry ideas, check out these great recipes!
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Easy Gluten Free Fresh Strawberry Muffins
For the muffins-
- 2 ¼ C Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 2 ¼ tsp Baking Powder
- ½ tsp Salt
- 1 C Sugar
- 2 Eggs
- 6 Tbsp Olive Oil substitute any neutral cooking oil
- ½ C Non-Dairy Milk or substitute with regular milk
- 1 tsp Vanilla
- 1 C Strawberries diced
For the topping-
- ⅔ C Gluten Free 1-to-1 Flour Blend
- 2 Tbsp Light Brown Sugar
- 2 Tbsp Sugar
- pinch Salt
- 4 Tbsp Vegan Butter
- ½ C Strawberries diced
- Preheat oven to 400 degrees. Line muffin pan with paper cups. This recipe will make 12 muffins.
- Toss fruit in 2 Tbsp of the flour and set aside.1 C Strawberries
- In a large bowl, combine remaining flour, baking powder, salt and sugar. Stir together until thoroughly combined.2 1/4 C Gluten Free 1-to-1 Flour Blend, 2 1/4 tsp Baking Powder, 1/2 tsp Salt, 1 C Sugar
- In a second bowl, crack eggs. Whisk the eggs until they are a little foamy.2 Eggs
- Add olive oil, milk and vanilla. Whisk until well combined.6 Tbsp Olive Oil, 1/2 C Non-Dairy Milk, 1 tsp 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.
- Scoop into muffin cups filling to the top. Let them set while you mix up the streusel topping.
- In a small bowl, combine the flour, sugars and salt. Mix well.2/3 C Gluten Free 1-to-1 Flour Blend, 2 Tbsp Light Brown Sugar, 2 Tbsp 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 Tbsp Vegan Butter
- Top each unbaked muffin with a sprinkle of the berries and then some of the streusel topping.1/2 C 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.