Easy Gluten-Free Strawberry Muffins (Dairy-Free)

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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 special occasions like showers or brunches. Try my Gluten-Free Strawberry Cobbler for another yummy strawberry treat!

Jump to:

• Why You’ll Love This Recipe
• Ingredients
• Ingredients notes
• Instructions
• How to measure gluten-free flour:
• Storage instructions
• More gluten-free muffins you’ll love:
• Gluten-Free Strawberry Muffins (Dairy-Free)
• You may also like

Why You’ll Love This Recipe

• Being able to make your own delicious baked goods is such a treat, especially when you eat gluten-free and dairy-free. 
• These muffins are so fresh and delightful and each bite bursts with strawberries.
• They are easy to make and can add a special treat to your breakfasts or afternoon snacks.

Ingredients

2 cups 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
2 eggs
1 teaspoon vanilla
1/2 cup almond milk
1 1/4 cup chopped strawberries

Ingredients notes

Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Better Batter and Pamela’s Artisan Blend. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend be sure that it contains xanthan gum. If not add 1/2 teaspoon xanthan gum per cup of flour.

Dairy-Free Butter: Country Crock Plant Butter (with Avocado Oil), Smart Balance, or Earth Balance. Simply sit it out on the countertop for about 10 minutes to soften at room temperature.

Strawberries: You can use fresh or frozen strawberries. If using frozen strawberries let them thaw for about 5-10 minutes before chopping.

Don’t need this recipe to be dairy-free? Replace the buttery spread with real butter and the almond milk with regular milk.

Instructions

Preheat oven to 350°. Grease the 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.

Use a butter knife or a plastic knife to run around the edges of the muffins to loosen them before lifting them out of the pan. Carefully lift the muffins out of the pan and place them on a wire rack to continue to cool.

Enjoy these delicious muffins warm or cool.

How to measure gluten-free flour:

When baking with gluten-free flour 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.

Storage instructions

Store: Allow muffins to completely cool before storing them in a covered container for up to 3-4 days or store them in the refrigerator for up to 5 days.

Freezing: Cool muffins completely before wrapping and freezing. To freeze place them in a freezer bag and remove excess air. Or wrap them in plastic wrap and then foil. Can be frozen for up to 3 months.

More gluten-free muffins you’ll love:

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