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Gluten-Free Strawberry Muffins

By Christine March 20, 2019 Updated June 14, 2021 6 Comments

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Gluten free strawberry muffins

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!

Gluten free strawberry muffins on a white plate

Sweet gluten free strawberry muffins, just like you'd expect during strawberry season - these muffins are the perfect example of what happens when strawberries hit the produce section and they all look so good. It means strawberry muffins and strawberry shortcakes too! A bounty of berries means a bounty of recipes.

Gluten free strawberry muffins in a muffin pan

There are several things to love about these muffins, but here are some of my favorites...

Making Gluten Free Strawberry Muffins

Ingredients

Gluten free strawberry muffins ingredients on a white countertop

The makings of a tasty strawberry muffin are pretty simple:

  • Our gluten free flour blend - follow the link to it
  • Some baking soda, psyllium husk, sugar and spices
  • Eggs, butter, yogurt and vanilla
  • And the star of the recipe - strawberries!

That's it. 

Gluten free strawberry muffins dry and wet ingredients
Gluten free strawberry muffins wet ingredients

And a note about the yogurt - use any type you have on hand, but just avoid the fat free kind. I've used regular yogurt and Greek yogurt and both turn out wonderfully. Fat free tends to produce a more runny batter. 

Folding in the Strawberries

Once you've mixed up the batter for these gluten free strawberry muffins, it's time to add the strawberries.

Gluten free strawberry muffins batter in a glass bowl

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 liners, then go ahead and add those. Carefully add a dollop of muffin batter to each cup. Aim for filling each cup almost to the top. 

gluten free strawberry muffins portioned in a 12 cup muffin pan
Gluten free strawberry muffins before baking

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!

Glass bowls

Rubber spatula

12 cup muffin pan

If you want to see more strawberry recipes, check out these strawberry shortcakes next.

And don't forget to rate this sweet strawberry muffin recipe!

Gluten free strawberry muffins on a wire rack

Gluten free strawberry muffins on a white plate

Gluten Free Strawberry Muffins

Fresh and deliciously sweet, these gluten free strawberry muffins will send your taste buds into overdrive!
5 from 3 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: gluten free muffins, gluten free recipes, strawberry recipes
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12 muffins
Calories: 166kcal
Author: Christine

Ingredients

  • 1 ¾ cups gluten free flour mix
  • 1 tsp. psyllium husk
  • 1 tsp. baking soda
  • ¾ cup granulated sugar
  • ¼ tsp. ground nutmeg
  • 2 eggs
  • ½ cup plain yogurt
  • ¼ cup butter melted and cooled
  • 1 tsp. pure vanilla extract
  • 1 ½ cups strawberries coarsely chopped

Instructions

  • 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
 
Did you make this recipe?Tag @zest_for_baking and use the hashtag #zestforbaking!

Nutrition

Calories: 166kcal | Carbohydrates: 28g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 162mg | Potassium: 53mg | Fiber: 2g | Sugar: 15g | Vitamin A: 170IU | Vitamin C: 10.6mg | Calcium: 33mg | Iron: 0.8mg

 

Filed Under: Breakfast, Gluten Free Bread Recipes, Muffins Tagged With: gluten free flour, gluten free flour blend, gluten free strawberry muffins, gum free, muffins, nut free, soy free, strawberries

Reader Interactions

Previous Post Gluten Free Strawberry Shortcake {Dairy Free Option}
Next Post Buttery Gluten Free Crescent Rolls

Comments

  1. Nancy

    March 20, 2019 at 2:43 pm

    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?

    Reply
    • Christine

      March 20, 2019 at 10:30 pm

      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!

      Reply
  2. Trish

    March 21, 2019 at 1:39 am

    Do you have a dairy free option please. Thank you in advance

    Reply
    • Christine

      March 21, 2019 at 8:18 am

      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

      Reply
  3. Kylie

    May 26, 2021 at 5:16 pm

    5 stars
    These turned out so well!

    Reply
    • Christine

      May 31, 2021 at 9:18 am

      Hi Kylie,

      Thank you so much! Glad you enjoyed them!

      Christine

      Reply

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Hi, I'm Christine, a gluten free baker living in sunny Texas! Zest for Baking is where you'll find gluten free (and dairy free) recipes, tips for substituting ingredients and help navigating the world of gluten free baking.

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Since 2013, Christine has been creating delicious gluten free baking recipes that no one would guess are actually gluten free. Her Zest For Baking recipes have been featured on The Daily Meal, Bloglovin' and Dr. Axe, to name a few. When she's not hanging out on Facebook or sharing pictures on Instagram or pinning on Pinterest, you can find her in her kitchen, creating more ZestForBaking.com recipes!

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