Gluten-Free Strawberry Muffins
Looking for a new favorite treat? These Gluten-Free Strawberry Muffins are fluffy, flavorful, and perfect for a snack or breakfast on the go. Plus, they’re easy to make and are also vegan, dairy-free, and egg-free.
Gluten-free muffins sometimes get a bad rap for being dense. This recipe breaks the myth since these Gluten-Free Strawberry Muffins are light and fluffy!
I’ve found that using a cup-for-cup flour blend helps combat that issue (I like the Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour). These are even more special because they are dairy-free and egg-free and still light and delicious.
Why You Need This Recipe
- These muffins fit a lot of diets due to being made without gluten, dairy, and eggs. There also aren’t any nuts used depending on what milk you choose.
- No special ingredients here – make your own “buttermilk” by adding lemon juice to your choice of milk.
- Muffins freeze wonderfully so these are perfect to make ahead and stash in the freezer for later on.
Key Ingredients
- Strawberries bring summer freshness to your kitchen at any time of year, especially as you can use frozen berries.
- Sugar adds a touch of sweetness. There isn’t a lot used; just enough to make these muffins taste amazing!
- Gluten-Free Flour works really well when you pick up a cup-for-cup blend that is meant to mimic all-purpose flour. I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour.
- Coconut Oil adds healthy fat that keeps these muffins moist while baking.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Recipe Steps
Step One
Add lemon juice to your measuring cup then top with milk. Let rest while you measure out the remaining ingredients and mash the strawberries.
Please see the recipe card at the end of this post for the exact ingredients and measurements.
Step Two
Combine your dry ingredients and mix well.
Step Three
Add the buttermilk to the dry ingredients.
Step Four
Stir in your pre-mashed berries!
Bake in a preheated oven until just golden brown on the edges. Then let cool on a rack.
Recipe Tips & Substitutions
- You can use fresh or frozen strawberries in this recipe. To use frozen strawberries, measure out one cup and place them in a bowl. Let the strawberries defrost in the refrigerator overnight or defrost them in the microwave before making the muffins.
- Store any cooked muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 4 days. You can also freeze any leftover cooked muffins in a ziptop bag for up to 2 months.
Recipe FAQs
Yes, any milk from cow to almond to coconut will work here when creating your buttermilk. Even vanilla flavored options will work here. Just be sure and pick up an unsweetened variety.
Cooked muffins will keep on the counter for two days. You can add a few days by keeping in the fridge, or go ahead and freeze them for several months. This makes them perfect for lunch packing as they will thaw by lunchtime if frozen. You can also thaw in the fridge overnight for an easy breakfast.
More Healthy Muffin Recipes You Might Like
- Vegan Lemon Poppy Seed Muffins
- Air Fryer Blueberry Muffins
- Almond Flour Banana Muffins
- Coconut Flour Chocolate Chip Muffins
- Cassava Flour Chocolate Chip Muffins
- Banana Carrot Muffins
- Gluten-Free Apple Muffins
- Vegan Blackberry Muffins
Or, see my entire index of gluten-free muffin recipes.
Don’t Miss These Strawberry Recipes!
Gluten-Free Strawberry Muffins
Wondering if you can still enjoy delicious muffins even if you’re gluten-free? You sure can! These gluten-free strawberry muffins are fluffy, flavorful, and perfect for a snack or breakfast on the go. Plus, they’re easy to make and are also vegan, dairy-free, and egg-free.
- Total Time: 45 minutes
- Yield: 12 muffins 1x
Ingredients
- Nonstick cooking spray
- 1 cup strawberries (see notes)
- 1 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 2 cups gluten-free baking flour (I used Bob’s 1-to-1 Gluten-Free Baking Flour)
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/3 cup olive oil or melted coconut oil
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 375°F. Spray a muffin tin lightly with nonstick cooking spray and set aside.
- Place the strawberries in a medium bowl. Use the back of a fork to mash the strawberries until most of them are at least slightly mashed. Set aside.
- In a small pitcher or bowl, combine the milk and lemon juice. Stir to combine and set aside.
- Then, in a large mixing bowl, combine the flour, sugar, baking powder, and baking soda. Stir to combine.
- Stir in the almond milk mixture, oil, vanilla, and the mashed strawberries.
- Then, divide the batter between the muffin wells.
- Bake for 25 minutes, or until the muffins are cooked through and a toothpick or fork inserted into the center of one comes out clean.
- Let the muffins cool for a few minutes in the tin. Then, remove them and serve warm or at room temperature.
Notes
- You can use fresh or frozen strawberries in this recipe. To use frozen strawberries, measure out one cup and place them in a bowl. Let the strawberries defrost in the refrigerator overnight or defrost them in the microwave before making the muffins.
- Store any cooked muffins in an airtight container at room temperature for 2 days or in the refrigerator for up to 4 days. You can also freeze any leftover cooked muffins in a ziptop bag for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: 194
- Sugar: 11.8 g
- Sodium: 69.7 mg
- Fat: 6.3 g
- Saturated Fat: 5 g
- Carbohydrates: 33.1 g
- Fiber: 1 g
- Protein: 1.6 g
- Cholesterol: 0 mg
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About the Author: Carrie Forrest has a master’s degree in public health with a specialty in nutrition and is studying to be a holistic nutritionist. She is a top wellness and food blogger with over 5 million annual visitors to her site. Carrie has an incredible story of recovery from chronic illness and is passionate about helping other women transform their health. Send her a message through her contact form.
How much salt is in this recipe?
Hi, I just updated the recipe instructions…there is no salt needed in this recipe.
Your lemon poppyseed muffins were fabulously delicious, so I decided to make your strawberry muffin recipe and another winner!
Thank you for these healthyl, easy to make recipes!
Yay, I’m thrilled that you liked them! 🙂
I cut the sugar to a 1/2 cup and used coconut sugar instead. They are delicious!
Ohhhh so glad the reduced sugar worked for you! I will have to try that next time!
Mmmmmm, you can’t go wrong with strawberry muffins!