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Gluten-Free Strawberry Muffins

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These gluten-free strawberry muffins are soft, moist, and bursting with sweet strawberry flavor, perfect for breakfast or a snack.

Ingredients

Scale
  • 1 1/2 cups gluten-free all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup milk (or dairy-free alternative)
  • 1/4 cup melted butter (or dairy-free alternative)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh strawberries, diced
  • 1 tablespoon lemon juice (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it.
  2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk the eggs, milk, melted butter, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
  5. Gently fold in the diced strawberries and lemon juice, if using.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For dairy-free muffins, use a dairy-free milk and butter substitute.
  • Make sure to use certified gluten-free flour if you need to avoid gluten completely.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: gluten free, strawberry muffins, breakfast muffins, gluten free muffins, strawberry recipes

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