Fluffy Gluten Free Strawberry Muffins Recipe: Dairy-Free
A sweet, delicious gluten free strawberry muffin just bursting with fresh flavor - you might even call this a '2-batch recipe' because you might need to make 2 batches since they'll go so quickly!
Sweet gluten-free strawberry muffins - just like you'd expect during strawberry season. These muffins are the perfect example of what happens when fresh strawberries hit the produce section and they all look so good. It means strawberry muffins and strawberry shortcakes too! A bounty of juicy strawberries means a bounty of recipes.
Check out these other gluten-free muffins: gluten free blueberry muffins, almond flour blackberry muffins, gluten free flax seed muffins.
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Gluten-Free Strawberry Muffin Recipe at a Glance
There are several things to love about these muffins, but here are some of my favorites...
- They are made with a gluten-free flour blend so no measuring individual flours.
- They use fresh berries.
- This tasty recipe is quick to mix with no mixer required.
- The delicious muffins are quick to bake so they can be on your table for an afternoon snack in no time!
Ingredients & Substitutions
The simple ingredients list includes:
- Gluten Free Flour Mixture: This gluten free all purpose flour is balanced with rice flours and starches. I would not recommend a single flour like almond flour, oat flour, or coconut flour in this recipe. Other flour mixtures may be used.
- Xanthan Gum: This functions as a binder in the recipe. If you use a flour mix that has xanthan gum in it, omit this extra ingredient. Xanthan gum may be substituted with one of these substitutes.
- Granulated Sugar: The sugar enhances these sweet muffins. A sugar alternative for sugar-free muffins may be used, but it does change the flavor slightly. Use Swerve sugar replacement or another sugar replacer. Coconut sugar may be used, but does darken the color of the muffins. I would not recommend brown sugar, or liquid sweeteners like pure maple syrup or honey as they have a different texture than the granulated sugar.
- Baking Soda: The baking soda works with the vegan sour cream for adding height and lift to the muffins.
- Nutmeg: Adds a hint of delicious nutmeg flavor to the muffins. May be omitted.
- Eggs: The eggs function as a binder and add lightness to the muffins. For best results, do not omit the eggs, but for vegan strawberry muffins, they can be replaced with an egg substitute listed here, like flax eggs or chis eggs.
- Vegan Sour Cream: The dairy-free sour cream functions as the acid to make the batter rise and result in a fluffy muffin. Plain vegan yogurt or dairy free buttermilk may be used. See note below on making buttermilk.
- Vegan Butter: Fat adds texture to the muffins. Melted coconut oil, vegetable oil or melted regular butter may also be used.
- Vanilla Extract: Vanilla extract adds a delicious flavor to the muffins.
- Sweet Strawberries: Use chopped strawberries for best results.
Make Dairy-Free Buttermilk: To make non-dairy buttermilk, add 2 teaspoons of white vinegar in a measuring cup. Fill the cup the rest of the way (to the ½ cup in this case) with almond milk or another dairy-free milk. Let sit for 5 minutes and proceed as directed in the recipe.
Exact measurements and step by step directions for making these delicious strawberry muffins are in the recipe card below.
Step by Step Gluten Free Strawberry Muffins
STEP ONE: In a large bowl, add the dry ingredients - flour mix, xanthan gum, sugar, baking soda, and nutmeg. Mix until combined.
STEP TWO: In a medium bowl, add the wet ingredients - eggs, sour cream, vegan butter, and vanilla extract. Mix well.
STEP THREE: Add the wet ingredients to the dry ingredients and mix for 30 second or until fully combined. Set batter aside to rest for 30 minutes.
STEP FOUR: Fold in chopped strawberries and, after a 30 minute rest time, portion batter into a 12-cup muffin pan sprayed with non-stick cooking spray.
STEP FIVE: Bake for 15-20 minutes at 375F or until a toothpick inserted in the middle comes out clean.
STEP SIX: Let baked muffins cool in the muffin tin for 5 minutes, then remove and cool completely on a cooling rack. Serve warm.
Storage Tips
These muffins store very well in an airtight container at room temperature for 3-4 days. Any longer than that and they should be placed into a freezer bag for freezing. Defrost muffins in the microwave for 30 seconds-1 minute.
Add-ins & Options
These muffins are wonderful as-is, but if you'd like to vary the recipe, try these suggestions:
- Add chocolate chips - add in some chocolate chips along with the chopped strawberries.
- Make mini muffins - bake them at the same temperature but start checking for doneness around the 12 minute mark.
- Make healthy strawberry muffins - use the sugar replacement suggestion and make these a bit healthier.
Pro Tips
Weigh Ingredients
It is very important to measure the ingredients by weight where weight is given. Cup measurements are not accurate and accuracy matters in gluten free baking.
Chopped Strawberries
I like to chop my strawberries to a bit smaller than bite size. So when you bite into the muffin, it's not just a big chunk of strawberry, the texture of the muffin stands out too.
Strawberries are somewhat delicate, like blueberries. Too much force behind the stir can damage and crush them. So that's why you want to 'fold' them into the batter. Like this blueberry muffin bread, folding keeps them from breaking apart and making your batter all red!
Portion Size
A 12 cup muffin pan is the perfect size pan for these strawberry muffins. I prefer spraying the pan with nonstick cooking spray over using paper liners, but if you'd like to use muffin liners, then go ahead and add those. Carefully add a dollop of muffin batter to each cup (an ice cream scoop works well). Aim for filling each cup almost to the top.
Tools I Use
This recipe doesn't require much, but these baking essentials are the keys to keeping the recipe quick and easy. Can you make it without them? Sure, but the right kitchen tools make it so much easier!
FAQs
As written, these gluten free strawberry muffins are not paleo. You would need to use the sugar alternative option and use olive oil to make them paleo.
These muffins are celiac safe.
These muffins can be made refined sugar free by using a sugar substitute mentioned above.
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Recipe
Gluten Free Strawberry Muffins
Ingredients
Method
- Preheat oven to 375 F. Spray a 12-cup muffin pan with nonstick cooking spray, or use paper liners.
- In a large bowl, combine the gluten free flour, psyllium husk powder, baking soda, sugar and nutmeg.
- In a medium bowl, lightly beat the eggs.
- Add in the yogurt, melted and cooled butter and vanilla extract and mix.
- Add the liquid ingredients to the dry ingredients and mix until moistened.
- Gently fold in the strawberries with a rubber spatula.
- Fill muffin cups almost to the top with the batter.
- Bake for 15 to 18 minutes, or until a toothpick inserted into the middle of the muffin comes out clean.
Notes
- Regular or Greek yogurt works well in this recipe
- Cut the strawberries into bite sized pieces
- Use a rubber spatula to fold in the strawberries
Original pictures:
These turned out so well!
Hi Kylie,
Thank you so much! Glad you enjoyed them!
Christine
Do you have a dairy free option please. Thank you in advance
Hi,
Sure, try melted coconut oil for the butter and dairy free yogurt. So Delicious and Silk make some good ones.
Hope that helps!
Christine
Thanks for sharing. I would use Ghee instead of butter
as it is easier to digest with a natural enzyme available
for digestion not acessible to the body in regular butter that has other ingredients reducing the utilization if such enzyme.
Also would it be possible to use egg beaters or is the yolk in
the egg necessary?
Hi Nancy,
Thanks for asking - egg beaters should work just fine and not impact the taste at all. Not sure about the ghee, but if it works out, I'd love to hear about it!
Thanks!