These delightful gluten-free strawberry muffins are full of bursts of sweet strawberries, deliciously moist, with a tender crumb. They are perfect for everyday but would be lovely served at brunches and showers. Try my Gluten-Free Strawberry Cobbler for another yummy strawberry treat!
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Why You’ll Love This Recipe
- Making 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; each bite bursts with strawberries.
- They are easy to make and can add a special treat to your breakfasts or afternoon snacks.
Ingredients notes
Gluten-Free Flour: My favorite gluten-free and dairy-free flour blends 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 of xanthan gum per cup of flour.
Dairy-Free Butter: Country Crock Plant Butter (with Avocado Oil), Smart Balance, or Earth Balance. Sit it out on the countertop for about 10-20 minutes to soften at room temperature.
Strawberries: You can use fresh or frozen strawberries. If using frozen strawberries, let them thaw for 5-10 minutes before chopping.
If you 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.
Whisk together the gluten-free flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
In a large bowl, cream together the softened dairy-free butter and sugar using a hand or stand mixer.
The sugar and dairy-free butter 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.
Next, 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. 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.
- Fluff: Before measuring out your flour, use a spoon or whisk to fluff the flour in the container, mostly in the top portion. Be sure to fluff any flour that you will be measuring. To fluff, stir around the flour, lifting it and letting it fall back loosely.
- Scoop and sweep: Use a large spoon to lightly scoop up the flour and place it into the measuring cup. Fill the measuring cup, and then use the spoon’s handle to scrape across the top 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 the muffins to completely cool before storing them in a covered container for up to 3-4 days or in the refrigerator for up to 5 days.
Freezing: Cool the muffins completely before wrapping and freezing. To freeze, place them in a freezer bag and remove excess air. You can also wrap them in plastic wrap and then foil. They can be frozen for up to 3 months.
More gluten-free muffins you’ll love:
Gluten-Free Strawberry Muffins (Dairy-Free)
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 1 dozen muffins 1x
- Category: Breakfast
- Method: Oven
- Diet: Gluten Free
Description
Deliciously moist and with a tender crumb these strawberry muffins are perfect for breakfast or as a snack.
Ingredients
- 2 cups gluten-free flour*
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 cup sugar
- ½ cup dairy-free butter, softened**
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup almond milk
- 1 and ¼ cup diced strawberries***
Instructions
- Preheat oven to 350°. Prepare a muffin pan by spraying it with cooking oil or lining it with cupcake liners.
- Measure the flour using the fluff, scoop, and sweep method.
- Whisk together the gluten-free flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
- Using a hand or stand mixer, cream together the softened dairy-free butter and sugar in a large bowl.
- 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. 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.
- 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.
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. Sit it out on the countertop for about 10-20 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 dicing. Cut the strawberries on the smallish size. No bigger than 1/2 inch.
Don’t need this recipe to be dairy-free? Replace the buttery spread with real butter and the almond milk with whole milk.
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Mary Braasch
Thank you, MamaShire….. I look forward to trying this recipe soon!!
Patti
These muffins are absolutely delicious! I used regular milk instead.
MamaShire
So glad that you enjoyed them! And yes, if you can have regular dairy that’s perfect!
Spring Stiles
can i use oil instead of the” buttery spread”
MamaShire
I haven’t made these with oil so I can’t say for certain. The buttery spread creams with the sugar and provides a richer taste than oil would. If you do experiment with using oil let me know how they turn out.
Ginger
Excellent. Even non-GF friends really enjoyed them! I used Bob’s GF Baking Flour, real butter, eggs and instead of almond, I used oat milk. I like that it wasn’t overly sweet! This recipe is a keeper!
MamaShire
I’m so glad you enjoyed them! Thanks for letting me know!
Ruby
Hello Mamashire! I’m happy to have found your blog, as I am GF and DF also, but I can eat eggs (yeah!). I made these muffins the other day. I used 1/2 Bob’s Redmill 1 to1 flour and 1/2 oat flour (w/ some xantham). I cut the sugar to 2/3 c, as I am not a big sweet fan. Everybody in the family (I’m the only one GF & DF) loved them. I’m very excited to try some of your other recipes. Thank you for doing what you do!
MamaShire
I’m so glad you and your family loved them! Thanks for letting me know!
Erin
I’m newly gluten free and these muffins were delicious! Thank you!
MamaShire
So glad that you enjoyed them!
Alisha
Taste is a 10/10 amazing! They sunk due to using almond flour! but to be expected! Regardless they are delicious! Would make again 🙂
MamaShire
I’m so glad you enjoyed them!