Gluten-Free Strawberry Muffins

Short Description

Tender, bakery-style muffins studded with juicy fresh strawberries and made entirely without wheat—perfect for breakfast, brunch, or a wholesome snack.

Why You’ll Love This Recipe

• Naturally gluten-free yet light and fluffy in texture.

• Uses common pantry staples—no specialty gums or obscure flours.

• Bursting with real strawberry flavor in every bite.

• Ready in just over half an hour, so you can enjoy warm muffins the same morning you crave them.

• Freezer-friendly for convenient make-ahead breakfasts.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Finely milled gluten-free all-purpose flour blend with xanthan gum

• Baking powder

• Baking soda

• Fine sea salt

• Granulated sugar

• Large eggs, room temperature

• Unsalted butter, melted and cooled slightly

• Plain Greek yogurt (or full-fat sour cream)

• Pure vanilla extract

• Whole milk (or dairy-free milk of choice)

• Fresh strawberries, hulled and chopped

Directions

1. Preheat the oven to 190 °C / 375 °F. Line a 12-cup muffin tin with paper liners or grease lightly.

2. Whisk dry ingredients. In a large bowl combine the gluten-free flour, baking powder, baking soda, salt, and sugar.

3. Combine wet ingredients. In a second bowl beat the eggs. Whisk in melted butter, Greek yogurt, vanilla, and milk until smooth.

4. Make the batter. Pour the wet mixture into the dry mixture and stir with a spatula just until a few streaks of flour remain. Gently fold in the chopped strawberries; over-mixing will toughen the muffins.

5. Portion. Divide batter evenly among the prepared cups—each will be almost full.

6. Bake for 20–22 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean.

7. Cool. Let muffins rest in the tin 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

Servings and Timing

• Yield: 12 standard muffins

• Prep Time: ~10 minutes

• Bake Time: 20–22 minutes

• Total Time: ~32 minutes

Variations

• Dairy-Free: Swap butter for melted coconut oil and use unsweetened almond or oat milk plus coconut-based yogurt.

• Vegan: Use the dairy-free swaps above and replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let stand 10 minutes).

• Lower-Sugar: Replace ⅓ of the granulated sugar with an equal volume of erythritol or a monk-fruit baking blend.

• Berry Medley: Substitute half of the strawberries with blueberries or raspberries for mixed-fruit muffins.

• Lemon Essence: Fold 1 tablespoon finely grated lemon zest into the batter and drizzle finished muffins with a light lemon glaze.

Storage/Reheating

• Room Temperature: Keep muffins in an airtight container up to 2 days.

• Refrigerator: Store up to 5 days; rewarm briefly for best texture.

• Freezer: Wrap muffins individually and freeze up to 3 months. Thaw overnight in the fridge or 30 minutes at room temperature.

• Reheating: Warm in a 160 °C / 325 °F oven for 5–7 minutes or microwave each muffin on medium power for 15–20 seconds.

FAQs

How do I stop the strawberries from sinking?

Lightly toss the chopped berries in a tablespoon of the measured flour before folding them into the batter.

Can I use frozen strawberries?

Yes—do not thaw first; dice while frozen and fold in quickly to prevent excess moisture.

Which gluten-free flour blend works best?

Choose a 1-for-1 blend that already contains xanthan gum; results are most consistent with blends based on rice flour and potato starch.

Are these muffins nut-free?

The base recipe is nut-free, but confirm that your flour blend and other ingredients are manufactured in nut-free facilities if allergies are severe.

How can I make the muffins taller?

Start baking at 220 °C / 425 °F for the first 5 minutes, then reduce to 190 °C / 375 °F for the remainder; the initial burst of heat encourages a higher rise.

Why are my muffins gummy?

Over-mixing or excess moisture can cause gumminess. Stir only until ingredients are incorporated and measure liquids accurately.

Can I add protein powder?

You can replace up to ¼ cup of the flour with an unflavored or vanilla whey-based protein powder without significantly altering texture.

What’s the best way to keep muffins moist?

Allow them to cool completely before sealing in an airtight container, and avoid storing with strongly scented foods that can dry them out.

Do I need paper liners?

No, but liners simplify cleanup and help the delicate gluten-free crumb release cleanly. If skipping liners, grease the tin generously.

Can I make mini muffins?

Yes—fill 24 mini cups two-thirds full and bake at 190 °C / 375 °F for 11–13 minutes, checking early for doneness.

Conclusion

These gluten-free strawberry muffins prove you do not need wheat to achieve a soft, tender crumb and vibrant fruit flavor. With straightforward ingredients and minimal hands-on time, they are an ideal treat for busy mornings or leisurely weekend brunches alike. Enjoy them fresh from the oven today, and freeze a few for sweet convenience later.