Gluten-Free Strawberry Muffins (Dairy-Free)

These delightful gluten-free strawberry muffins are full of bursts of sweet strawberries plus they’re deliciously moist and have a tender crumb, exactly what makes these so, so good. These work perfectly for every day but are perfect for a special brunch as well and don’t forget serving these for a coffee break.

Being able to make your own delicious baked goods is such a treat and especially when you’re gluten-free and dairy-free. There is nowhere local that I would be able to buy wonderful baked goods like this and perhaps you find yourself in the same boat as me.

So get yourself some fresh or frozen strawberries and whip these yummy muffins up. You won’t be sorry one bit!

How to Make Gluten-Free Strawberry Muffins:

Preheat oven to 350°. Grease bottoms of 12 muffin cups or place cupcake liners in each cup.

In a medium bowl whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.

In a large bowl using a hand or stand mixer cream together the softened buttery spread and sugar.

The sugar and buttery spread all creamed together.

Then beat in the eggs and vanilla. Next, mix in the almond milk.

Add the flour mixture to the batter and mix until combined.

Then fold in the chopped strawberries. Chop the strawberries more on the smallish size. No bigger than 1/2 inch square.

Fill muffin cups about 3/4th  full. And bake at 350° for 30 minutes or until golden brown and a toothpick test comes out clean.

Remove the muffins from the oven and let them sit in the pan for about 5 minutes to finish cooking and setting up.

Carefully lift muffins out of the pan and place them on a wire rack to continue cooling.

Pro-tip: Use a butter knife or a plastic knife to run around the edges of the muffins to loosen them before I lift them out of the pan.

Enjoy these delicious muffins warm or cool.

Special Ingredients for Gluten-Free Strawberry Muffins:

• Buttery Spread: The buttery spread that I use for this recipe is Smart Balance. Earth Balance could also be used. To soften buttery spread set it out on the counter for 10-15 minutes and it will get soft. If you don’t need this recipe to be dairy-free you can use butter.
• Gluten-Free Flour Mix: The all-purpose gluten-free flour mix that I use is Better Batter. It can be purchased on Amazon or the Better Batter website. I’ve had consistently good results using this blend.
• Other gluten-free flour blends that are popular are Pillsbury Gluten-Free Flour and King Arthur’s Gluten-Free Flour.
• Strawberries: You can use fresh or frozen strawberries. If using frozen strawberries let them thaw for about 5-10 minutes before chopping, just thaw enough to be able to cut.
• Don’t need this recipe to be dairy-free? Replace the buttery spread with real butter and the almond milk with whole milk.

How to Measure Gluten-Free Flour:

When baking with gluten-free flours it’s really important how you measure the flour. Use a fluff first and then use the scoop and sweep method.  

1. Fluff: Before measuring out your flour use a spoon or whisk to fluff the flour in the container- mostly the top portion. Be sure to fluff any flour that you will be measuring. To fluff simply stir around the flour lifting it and letting it fall back loosely.
2. Scoop and sweep: Use a large spoon to lightly scoop up the flour and place it into the measuring cup. Fill up the measuring cup and then use the handle of the spoon and scrape it across the top of the measuring cup to level off the excess flour. Let the excess fall back into the container. You can also use a knife to level off the flour.

To Store Gluten-Free Muffins:

Allow muffins to completely cool before storing in a covered container for up to 3 days or freeze in a freezer bag for up to 3 months.

More Gluten-Free Recipes You’ll Love:

Applesauce Muffins
Banana Chocolate Chip Muffins
Pumpkin Chocolate Chip Muffins
Moist Banana Bread
Bread Pudding with Vanilla Sauce

Gluten-Free Strawberry Muffins (Dairy-Free)

• Author: MamaShire
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 1 dozen muffins 1x
• Category: Breakfast
• Method: Oven
• Diet: Gluten Free

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Description

Deliciously moist and with a tender crumb these strawberry muffins are perfect for breakfast or as a snack.

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Scale 1x2x3x

Ingredients

2 cups gluten-free flour (I use Better Batter Gluten-Free Flour)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
1/2 cup buttery spread, softened* – Smart Balance or Earth Balance
2 eggs
1 teaspoon vanilla
1/2 cup almond milk
1 1/4 cup chopped strawberries**

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Instructions

Preheat oven to 350°. Prepare a muffin pan by spraying with cooking oil or lining with cupcake liners.

Measure the flour using the fluff, scoop, and sweep method.

In a medium bowl whisk together the gluten-free flour, baking powder, baking soda, and salt. Set aside.

In a large bowl using a hand or stand mixer cream together the softened buttery spread and sugar. Then beat in the eggs and vanilla. Next, mix in the almond milk.

Add the flour mixture to the batter and mix until combined. Then fold in the chopped strawberries.

Fill muffin cups about 3/4 full. And bake at 350° for 30 minutes or until golden brown and a toothpick test comes out clean.

Remove from the oven and let the muffins sit in the pan for about 5 minutes to finish cooking and setting up. Carefully lift muffins out of the pan and place them on a wire rack to continue cooling.

Enjoy warm or cooled.

 

 

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Notes

* To soften the buttery spread leave on the counter for 10-15 minutes.

** Chop the strawberries more on the smallish size. No bigger than 1/2 inch square. Use fresh or frozen strawberries. If using frozen let them thaw for 5-10 minutes just until soft enough to chop.

Keywords: gluten-free muffins, gluten-free breakfast, gluten-free strawberry muffins, gluten-free recipes

I love learning more about the health benefits of different foods. You can learn more about the health benefits of strawberries at Healthline.com