Fresh strawberry muffins are a taste of spring. Bursting with bits of sweet strawberries, no one would guess that these light and fluffy muffins are gluten-free. Bake a batch for breakfast, brunch or snacking. Mix them by hand, no special equipment needed. See tips below for making this strawberry muffins recipe dairy-free or vegan.
It’s Time for Strawberries
You know it’s spring when the roadside strawberry stands pop up in Southern California. While strawberries are delicious on their own or in a smoothie (or ice cream, right?), these fresh strawberry muffins are yet another way to enjoy this beautiful berry. So grab a bowl and let’s make some muffins!
How to Make Fresh Strawberry Muffins
Strawberry muffins are easy to make. Mix the dry ingredients in one bowl and the liquid ingredients in another bowl, then add the liquid to the dry and stir together. Wheat-based recipes tell you not to over-mix the batter because it develops gluten causing tough muffins. With gluten-free flour there is no gluten, so these muffins are very tender, almost like cake.
How to Measure Flour
Sounds silly, right? But there is a right way to measure flour for baking. When measuring flour, spoon it from the bag or canister into the measuring cup, then level the top with a knife. Don’t scoop the flour from the bag. If you scoop from the bag you’ll likely end up using more flour than is specified in the recipe. Spooning is a more accurate measure unless you are weighing it on a digital scale.
Tools for Making Muffins
You can simply make muffins with two bowls, a whisk, flexible spatula, and a muffin pan. If you love to bake, a digital kitchen scale and something called a disher are handy, inexpensive additions to your kitchen.
A disher looks like an ice cream scoop with a spring handle. Buy them online or at a restaurant supply. They come in a variety of sizes for different needs. I use a #16 (2 ounces) for this recipe. If you don’t have one, use a 1/4 cup measuring cup as your scoop.
For more accurate measuring of flour and other dry ingredients, I use a digital kitchen scale. Weighing your flour is more accurate and faster. I provide both volume and weight measures in the recipe.
I tossed my old beat up muffin pans when we moved, so I treated myself to a new, heavy weight non-stick muffin pan. Choose a light colored pan for best baking results. You can bake them in a regular muffin pan but to insure that they don’t stick you might use muffin papers.
Ingredients For Strawberry Muffins
I use fresh strawberries for this recipe. Slice off the green top, cut them in half top to bottom, lay the cut side flat and chop into small pieces. The trick to keeping them from sinking to the bottom of the muffins is to toss the chopped pieces with a little extra flour before stirring into the batter.
I tested this recipe with Bob’s Red Mill 1:1 Gluten-free flour in the blue bag and King Arthur Measure for Measure Gluten-free flour. The base of both flours is white and brown rice flour.
Vanilla or Almond
For flavoring, I use real vanilla extract, but you could use almond extract. If you love vanilla too, here’s my favorite brand. This Tahitian family company used to sell only to commercial bakeries and restaurants but now have sizes for home bakers too. Plus they have ground beans, pastes, and more lovely real Tahitian vanilla products.
Tips for Histamine Intolerance
Strawberries are generally on the “no” list if you have histamine intolerance. If strawberries cause you to react, substitute a berry that works, such as raspberries or blueberries. If your histamine intolerance is well managed, you might be able to enjoy these muffins.
Looking for more ways to use strawberries? Try my strawberry banana smoothie with frozen cauliflower, fresh strawberries with a honey vanilla dip (a super easy and healthy dessert), or this summer berry salad.
Fresh Strawberry Muffins (Gluten-free)
- 1 12-well muffin pan (preferably non-stick)
- 12 muffin/cupcake liners optional
- 2 cups + 2 teaspoons gluten-free flour blend (10 ounces) see notes below
- 2 teaspoons baking powder check your expiration date first
- 1/2 teaspoon sea salt
- 2 large eggs
- 1/2 cup unrefined sugar or monk fruit blend
- 1 cup milk
- 1/3 cup unsalted butter, melted or coconut oil
- 1 teaspoon vanilla extract or almond
- 1 cup chopped fresh strawberries chopped small
- 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, 1/3 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.