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 strawberry muffins lined up on a cooling rack.

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

Ingredients for strawberry muffins in small bowls on a white surface.

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.

Recipe Steps

Process collage of mixing a batch of gluten-free strawberry muffins.

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.

As always, please do 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!

Step Five

Bake in a preheated oven until just golden brown on the edges. Then let cool on a rack.

Strawberry muffins in papers in a muffin tin on a white surface.

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.
strawberry muffins stacked on each other with a bite taken out of one.

Recipe FAQs

Can I use any milk in this recipe?

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.

How do I store these muffins?

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.

Gluten-free strawberry muffins lined up on a cooling rack.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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Strawberry muffins stacked up on a small white plate.

Gluten-Free Strawberry Muffins


Description

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.


Ingredients

Units Scale
  • 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

  1. Preheat your oven to 375°F. Spray a muffin tin lightly with nonstick cooking spray and set aside.
  2. 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.
  3. In a small pitcher or bowl, combine the milk and lemon juice. Stir to combine and set aside.
  4. Then, in a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and sea salt. Stir to combine.
  5. Stir in the almond milk mixture, oil, vanilla, and the mashed strawberries.
  6. Then, divide the batter between the muffin wells.
  7. 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.
  8. Let the muffins cool for a few minutes in the tin. Then, remove them and serve warm or at room temperature.

Notes

  1. 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.
  2. 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

Keywords: strawberry muffins, gluten free muffins, vegan muffins

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