Gluten Free Strawberry Muffins

5 from 2 votes
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Moist and fluffy Gluten Free Strawberry Muffins are filled with fresh strawberries and wholesome ingredients. Make a batch of these easy muffins for breakfast, dessert, or even a snack. They’re so full of flavor and great for customizing!

Want another sweet strawberry breakfast? Try these Strawberry Nutella Crepes!

Gluten free strawberry muffins in a bowl with two fresh strawberries.

Moist and Fluffy Strawberry Muffins

I’m loving this healthy spin on strawberry muffins lately. I swap out regular flour for gluten free flour, and with a few small tweaks to the rest of the ingredients, the result is one wholesome gluten free muffin that’s still super fluffy and moist!

They’re the best breakfast-meets-dessert recipe, with just the right amount of sweet and fruity flavor mixed with an irresistible tang of Greek yogurt and buttermilk! Plus, we never get bored of the many ways to change up the recipe – feeling a little indulgent? In go the chocolate chips. Craving some crunch? Add in the pecans. And so on.

With all the many ways to love these strawberry muffins, I can’t wait for you to try them! It’s a super easy recipe that bakes up in the oven in just over 20 minutes.

Why You’ll Love This Strawberry Muffins Recipe

The list of reasons to love these strawberry muffins could go on forever, but I’ll narrow it down to just a few!

  • Spectacular sweet, tangy flavor. With fresh, juicy strawberries, brown sugar, and Greek yogurt, these strawberry muffins are absolutely filled with sugary, tangy flavor. You’ve got to try them to understand how wonderful it is!
  • The best make ahead breakfast. Make a batch of these muffins, and you’ll have breakfast for the rest of the week! They store super well and they’re perfect for busy mornings.
  • Kid-friendly. Kiddos love these muffins! Serve them for breakfast, brunch, an after-school snack, or a healthy dessert.
A halved strawberry muffin spread with butter on a plate next to a strawberry, with another plate of muffins and a cup of coffee in the background.

What You’ll Need

The ingredients for these muffins are pretty standard – you could even make regular strawberry muffins simply by swapping out the gluten free flour! Gotta love an all-purpose recipe. Be sure to scroll down to the recipe card for specific amounts and the full set of directions.

  • Brown sugar – Brown sugar gives the flavor of these muffins all sorts of rich, caramelized vibes.
  • Eggs – Take your eggs out of the fridge about 30 minutes or so before you start to let them get to room temperature. They’ll be easier to mix and the batter will bake more evenly.
  • Butter – Use melted, unsalted butter. If you use salted butter, omit any added salt in the recipe.
  • Buttermilk – I love the tanginess that buttermilk brings to these muffins! Combined with the strawberries it’s truly *chef’s kiss*.
  • Almond extract – I love the subtle, unexpected flavor of almond in these muffins. You can always sub in vanilla extract if you prefer, though.
  • Greek yogurt – Adding Greek yogurt to the batter results in super moist, tender muffins.
  • Gluten free flour – Use a gluten free 1:1 flour blend. My favorite is Bob’s Red Mill.
  • Strawberries – I used fresh chopped strawberries in my muffins, but the beauty of this gluten free recipe is that you can really use any fruit you’d like! 
  • Baking powder – This will help your muffins rise up nice and tall in the oven.
  • Salt – To balance out the sweetness from the brown sugar.
The ingredients for gluten free strawberry muffins.

How to Make Gluten Free Strawberry Muffins

Make luscious, fruity, flavor-packed muffins just in time for breakfast. Here are the short and simple steps you’ll need to take:

  • Make the batter. Whisk together the wet ingredients and dry ingredients separately. Slowly stir the dry ingredients into the wet ingredients (use a wooden spoon!), then fold in the strawberries.
  • Fill a muffin tin. Divide the batter evenly between the wells of a 12-cup greased or lined muffin pan. I suggest giving the pan a tap against the counter to release any air bubbles trapped in the batter.
  • Bake. Bake the muffins in a 350ºF oven until a toothpick inserted into the center of one of the muffins comes out clean (about 25 minutes). Let them rest in the pan for a few minutes before moving the muffins to a wire rack to finish cooling.

Tips for the Best Results

Easy as that! Here are a few more tips on this strawberry muffin recipe that will help you get the best results possible:

  • Keep the berries from sinking. Fresh or frozen, to keep your chopped strawberries from sinking to the bottom of the muffins, toss them in a bit of gluten free flour before adding them into the batter. 
  • Don’t over-mix the batter. To ensure your muffins bake up nice and fluffy, don’t over-mix! Stir the ingredients until they’re just combined. Over-mixing releases the air in the batter and leads to denser, drier muffins. 
  • Chop the strawberries into small, uniform pieces. It’s easier to incorporate smaller pieces of strawberry into the batter.

Frequently Asked Questions

Can I use frozen berries?

You can use frozen strawberries or any other frozen berries when making these muffins. In my experience, it’s best to bake the berries right from frozen, as they’re less likely to leak color and become mushy! Otherwise, thaw them and make sure to drain off any excess liquid beforehand. 

Why are my muffins dense?

This often happens when the batter has been over-mixed. It is also important, though, to check that your baking powder is fresh, as expired baking powder can also lead to dense muffins.

Why are my muffins dry?

Over-baking muffins is the number one reason that they turn out dry. To avoid this, check the muffins a minute or two before the cooking time is up to see if they are already done.

Gluten free strawberry muffins in a bowl with two fresh strawberries.

Variation Ideas 

This is one of my most versatile muffin recipes! And this strawberry version is just one of the many variations that I love. Once your batter is mixed, here are more ideas to try:

  • Different berries. This recipe will work beautifully with blueberries, raspberries, or even cranberries!
  • Different fruits. Add in or substitute the strawberries with other fruit variations. You could slice up bananas to make strawberry banana muffins, for example!
  • Rhubarb. If you love strawberry rhubarb pie, toss in chopped rhubarb for strawberry rhubarb muffins.
  • Nuts. Make strawberry nut muffins, or any fruit and nut combination. Try sprinkling in crushed or chopped pecans, almonds, peanuts, hazelnuts, or walnuts.
  • Chocolate chips. Add in regular or dark chocolate chips, caramel chips, white chocolate chips, or toffee bits.
A strawberry muffin on a white plate next to a strawberry, with another plate of muffins in the background.

How to Store Strawberry Muffins

Store these muffins airtight on the counter (or elsewhere at room temperature) for up to 3-4 days. If you refrigerate them, they will last a few days longer.

Can I Freeze These?

Absolutely! These strawberry muffins can be kept in the freezer for up to 4 months. Defrost the muffins at room temperature before serving.

More Easy Gluten Free Muffin Recipes

Gluten free strawberry muffins in a bowl with two fresh strawberries.
5 from 2 votes

Gluten Free Strawberry Muffins

Gluten Free Strawberry Muffins are so moist and tender, and filled with fresh strawberries and other wholesome ingredients! Make them for breakfast, dessert, or even as a snack!
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes

Ingredients

  • ½ cup brown sugar
  • 2 large eggs
  • ½ cup unsalted butter
  • cup buttermilk
  • 1 teaspoon almond extract (can sub vanilla)
  • ½ cup Greek yogurt
  • 1 ¼ cups gluten free 1:1 flour (Bob’s Red Mill)
  • 1 1/2 teaspoons baking powder
  • ¼ teaspoon Kosher salt
  • 1 heaping cup chopped strawberries

Instructions

  • Preheat oven to 350°F. Line a 12-cup muffin pan with liners or spray them with nonstick cooking spray.
  • In a mixing bowl, whisk together the sugar, eggs, butter, buttermilk, almond extract, and yogurt until smooth.
  • In a separate bowl, combine the flour, baking powder, and salt. Add the dry ingredients to the wet ingredients and stir with a wooden spoon or spatula until uniform. Fold in the strawberries.
  • Divide the batter between the muffin wells. Tap the pan on the counter a few times to remove any air bubbles.
  • Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool for 5-10 minutes in the muffin pan before transferring to a wire rack to cool completely.

Notes

  • To Store: Store these muffins airtight on the counter (or elsewhere at room temperature) for up to 3-4 days. If you refrigerate them, they will last a few days longer.
  • To Freeze: These strawberry muffins can be kept in the freezer for up to 4 months. Defrost the muffins at room temperature before serving.
Nutrition Facts
Gluten Free Strawberry Muffins
Amount Per Serving
Calories 168 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 53mg18%
Sodium 75mg3%
Potassium 36mg1%
Carbohydrates 19g6%
Fiber 1g4%
Sugar 10g11%
Protein 4g8%
Vitamin A 298IU6%
Vitamin C 1mg1%
Calcium 42mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimers: Please discuss your individual dietary needs (i.e. gluten free) with a physician. Even when not specified, be sure to verify all ingredients are gluten free, if needed, by reading labels on all packaging and/or confirming with the manufacturer this varies by brand and can change at any time. Nutrition information shown is an estimate and not guaranteed to be accurate.

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6 Comments
  1. Lee

    Do you realize baking powder is not listed on ingredient list??? Mentions baking powder in directions but not amount. That may be why one person asked why her muffins did not rise. Sooooo how much baking powder???????

    1. I fixed that error a couple of weeks ago so it should be there. It’s 1 1/2 teaspoons. If you still don’t see it, try clearing the cache on your computer to make sure you are seeing the most updated version of the post and the recipe.

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