Gluten-free Strawberry Muffins

A batch of strawberry muffins cooling on a rack with fresh strawberries in a glass bowl.

5 from 3 votes

Tender and moist, no one would guess these wonderful muffins are gluten-free. Great for breakfast or snacking. Well wrapped they will keep in the counter for a few days, or freeze them. For no dairy, use a plant based butter or coconut oil and a plant milk like almond milk.

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 173kcal

Author: Sally Cameron

Equipment

1 12-well muffin pan (preferably non-stick)
12 muffin/cupcake liners optional

Ingredients

2 cups + 2 teaspoons gluten-free flour blend 10 ounces of flour
2 teaspoons baking powder check your expiration date first
½ teaspoon sea salt
2 large eggs
½ cup unrefined sugar or monk fruit blend
1 cup milk or use a plant milk
⅓ cup unsalted butter, melted coconut oil or a neutral oil
1 teaspoon vanilla extract or almond
1 cup chopped fresh strawberries chopped small

Instructions

Pre-heat the oven to 350°F. Using a paper towel, spread a thin layer of soft butter or oil inside each muffin pan well. Alternatively use muffin (cupcake) liners.
Combine 2 cups flour, baking powder and salt in a medium bowl and whisk to combine. In another bowl combine eggs, melted butter, sugar, milk and vanilla. Whisk until smooth. Combine dry and wet ingredients together and whisk or stir until well combined.
Toss the chopped strawberries with the last 2 teaspoons of flour then fold into the batter with a flexible spatula. Portion batter into the muffin wells with a large spoon, ⅓ cup measuring cup or scooper, or larger size disher (see note below).
Place filled muffin pan into the oven and bake for approximately 30 minutes. Muffins should be golden and firm to the touch. When done, remove pan from the oven and allow to cool for a few minutes, then remove muffins to cool completely on a wire rack.

Notes

A disher looks sort of like an ice cream scoop with a spring handle. They come in many sizes and are great for portioning all kinds of foods. I have 5-6 sizes! Buy them online or at a restaurant supply. A #16 is a 2-ounce scoop. See this link.

I tested this recipe with two GF flour blends: King Arthur Measure for Measure and Bob's Red Mill 1:1 Flour.

Nutrition