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    Home » Recipes » Breakfast

    Gluten-Free Strawberry Muffins

    Published: Mar 20, 2019 · Modified: Jun 14, 2021 by Christine · This post may contain affiliate links · 6 Comments

    Jump to Recipe Print Recipe
    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!
    4 from 4 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    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
     

    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
    Tried this Recipe? Tag me Today!Mention @zest_for_baking or tag #zestforbaking!

     

    Reader Interactions

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    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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    Christine Brady.

    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 helping readers with gluten free baking challenges and substitution issues, all while 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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