Description

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

Ingredients

Scale

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***

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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.