This post may contain affiliate links. Read my disclosure policy.
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!
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. Just the right amount of sweet and fruity flavors 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.
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.
- 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: Unsalted butter, melted. 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.
- 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 strawberry , but the beauty of this gluten-free recipe is that you can really use any fruit you’d like!
- Baking Powder
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.
How to Make Gluten-Free Strawberry Muffins
Make luscious, fruity, flavor-packed muffins just in time for breakfast.
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
- To Keep 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 overly mix! Stir the ingredients until they’re just combined. Over-mixing releases the air in the batter and leads to denser, drier muffins.
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, even cranberries!
- Different Fruits: Add in or substitute the strawberries with other fruit variations. Slice up bananas to make strawberry banana muffins!
- 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.
How to Store Strawberry Muffins
Store these muffins airtight on the counter (or elsewhere at room temperature) for up to 3-4 days. They also freeze up nicely for longer storage, see below.
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 Cornbread Muffins
- Gluten Free Blueberry Muffins
- Zucchini Carrot Gluten Free Mini Muffins
- Mini Peanut Butter Chocolate Banana Muffins
- Gluten-Free Banana Blueberry Muffins
Gluten Free Strawberry Muffins
- ½ cup brown sugar
- 2 large eggs
- ½ cup unsalted butter
- ⅓ cup buttermilk
- 1 tsp almond extract (can sub vanilla)
- ½ cup Greek yogurt
- 1 ¼ cups gluten-free 1:1 flour (Bob’s Red Mill)
- ¼ tsp Kosher salt
- 1 heaping cup chopped strawberries
- 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.