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Strawberry muffin on a white plate.

Easy Gluten Free Fresh 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.
5 from 1 vote
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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-

  • 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.
Nutrition Facts
Easy Gluten Free Fresh Strawberry Muffins
Amount per Serving
Calories
288
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Cholesterol
 
27
mg
9
%
Sodium
 
223
mg
10
%
Potassium
 
57
mg
2
%
Carbohydrates
 
44
g
15
%
Fiber
 
3
g
13
%
Sugar
 
23
g
26
%
Protein
 
4
g
8
%
Vitamin A
 
259
IU
5
%
Vitamin C
 
11
mg
13
%
Calcium
 
86
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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