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    Home » Breads

    Gluten Free Strawberry Muffins

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

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    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!

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

    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.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • Instructions
    • Baking Tip
    • Storage
    • Frequently Asked Questions
    • More strawberry recipes to enjoy:
    • Gluten Free Strawberry Muffins

    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 for gluten free strawberry muffins on a white table.

    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.
    Inside of a gluten free strawberry muffin that has been sliced in half.

    Instructions

    These muffins are easy to make. No mixer is required, just a couple of bowls, a whisk and a spatula.

    Flour, baking powder, salt and sugar in a large metal mixing bowl.

    STEP 1: Combine all of the dry ingredients (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 remaining wet ingredients to the beaten eggs. Whisk until smooth.

    Muffin batter being mixed together by hand.

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

    Fresh strawberries added to a bowl of muffin batter.

    STEP 5: Add the diced 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.

    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 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.

    Strawberry muffin on a white plate.

    Frequently Asked Questions

    What Is the Secret to Moist Muffins?

    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.

    Can You Freeze Strawberry Muffins?

    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.

    What makes muffins rise high?

    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:

    • A freshly baked strawberry apple pie on a white table.
      Strawberry Apple Pie
    • Overhead view of bundt cake on a pink table.
      Gluten Free Strawberry Lemon Yogurt Cake
    • Squares of strawberry banana upside down cake on a wooden cutting board.
      Gluten Free Strawberry Banana Upside Down Cake
    • strawberry waffles recipe
      Gluten Free Dairy Free Strawberry Waffles

    If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

    Gluten free strawberry muffin on a white plate sitting on a wooden table.

    Gluten Free Strawberry Muffins

    The fresh strawberries in these muffins really shine! This delicious recipe is also topped with a crunchy crumble topping which pairs wonderfully with the fruit.
    Author: Tiffany
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 28 minutes
    Total Time: 40 minutes
    Servings: 12 muffins
    Calories: 288kcal

    Ingredients

    For the muffins-

    • 2 ¼ Cup Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
    • 2 ¼ teaspoon Baking Powder
    • ½ teaspoon Salt
    • 1 Cup Sugar
    • 2 Eggs
    • 6 Tablespoon Olive Oil substitute any neutral cooking oil
    • ½ Cup Non-Dairy Milk or substitute with regular milk
    • 1 teaspoon Vanilla
    • 1 Cup Strawberries diced

    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 Strawberries diced

    Instructions

    • Preheat oven to 400 degrees. Line muffin pan with paper cups. This recipe will make 12 muffins.
    • Toss fruit in 2 tablespoon of the flour and set aside.
      1 Cup Strawberries
    • In a large bowl, combine remaining flour, baking powder, salt and sugar. Stir together until thoroughly combined.
      2 ¼ Cup 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 olive oil, milk and vanilla. Whisk until well combined.
      6 Tablespoon Olive Oil, ½ 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.
    • 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.
      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 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.

    Notes

    For a lower calorie muffin, omit the streusel topping.
    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.
    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.

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    Photo of Tiffany Welsh.

    Hi, I'm Tiffany. I strive to make gluten free dishes that are not just good enough, but better than their gluten counterparts. Living without gluten doesn't need to mean living without yum. You'll find all sorts of recipes from easy complex and something to soothe every sweet tooth.

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