Gluten Free Strawberry Muffins are the ultimate, moist and tender gluten free muffin. Studded with fresh, sweet strawberries, they're a delicious, summery treat!
“SO TASTY!! I baked some of these for my work pals and they went NUTS over them. Lots of compliments!”
The main thing you need to know about Gluten Free Strawberry Muffins is that they might be the best muffins I’ve ever had, period.
If I hadn’t scooped the gluten-free flour out of the bag myself, I’d never guess they were gluten-free.
Moist and tender on the inside, and studded with sweet, fresh strawberries, this easy baking recipe is a MUST TRY during strawberry season!
Trader Joe’s Copycat Recipe
My sister-in-law recently texted me a photo of the Gluten Free Strawberry Muffins she’d bought at Trader Joe’s that her kids loved.
I couldn’t stop thinking about them so I had her send me a photo of the ingredient list so I could recreate them at home.
Good news: there is ZERO reason to trek out to TJ’s (and brave the parking lot, YIKES!) because these soft, fluffy, perfectly sweet, berry-packed muffins are incredible.
My husband ate one then panicked thinking I’d accidentally used regular, all-purpose flour instead of gluten free flour – which we don’t even keep in the house.
That’s how good these are!
Pin this now to find it later
Pin ItMain Ingredients Needed
Raid your fridge and pantry for the ingredients needed to make this easy, gluten free muffin recipe.
- Butter: I always use salted butter in my cooking and baking. If you’re using unsalted butter, you might consider adding an extra pinch of salt to the dry ingredients.
- Buttermilk: gives the muffins a rich, moist texture.
- Granulated sugar: to sweeten things up.
- Eggs: for structure and volume.
- Vanilla extract and cinnamon: add craveable, cozy flavor.
- Gluten free baking flour blend: I tested this recipe using King Arthur Flour Gluten-Free Measure for Measure Flour. This recipe should work well with other brands/blends. Be sure the blend you use includes xanthan gum as a binder.
- Baking powder and baking soda: for tall and fluffy muffins.
- Strawberries: the star! Chop your strawberries into small pieces then fold them into the batter. No need to toss them with flour first — they won’t sink.
Can I Make These Vegan?
I’ve only tested this recipe using regular butter, milk, and eggs, but think they could be made with dairy-free / vegan substitutions. Here’s what I’d do:
- Use vegan butter. I like Country Crock Plant Butter Sticks with Avocado Oil.
- Make vegan buttermilk. Add 1/2 teaspoon distilled white vinegar to 1/2 cup plant-based milk then stir and let sit for 10 minutes before adding to the recipe.
- Use powdered egg replacer. I like how Bob’s Red Mill Powdered Egg Replacer works in other recipes as a vegan egg replacement.
Ok, preheat the oven, and let’s bake!
Try Gluten Free Banana Bread
How to Make Gluten Free Strawberry Muffins
Step 1: Combine the wet ingredients.
Start by adding softened butter and sugar to the bowl of an electric mixer, or to a large mixing bowl if using a handheld mixer. Beat on medium-high speed until the butter is pale yellow, 1 minute.
Add two eggs, one at a time, mixing until the egg is just combined before adding the next one. Add a splash of vanilla extract then mix to combine. Scrape down the sides of the bowl with a spatula.
Step 2: Combine the dry ingredients then mix with wet ingredients.
In a separate mixing bowl, whisk together gluten free baking flour blend, baking powder, baking soda, cinnamon, and salt then add half the mixture into the bowl and mix on medium speed until just combined.
Add buttermilk and mix to combine, then add the remaining dry ingredients and mix to combine.
Step 3: Fold in fresh strawberries.
Remove the bowl from the stand then fold chopped fresh strawberries into the batter, which will be fairly thick, with a spatula.
Step 4: Bake the muffins.
Line muffins tins with paper liners then scoop 1/4 cup batter into the cups — I use an ice cream scoop — and bake at 375 degrees for 19-21 minutes, or until a toothpick inserted into the center comes out clean, rotating the pans halfway through.
Let the muffins sit inside the tins for 5 minutes before removing to a cooling rack to cool completely before devouring.
How to Store and Freeze
- To store: Place the cooled muffins inside an airtight container and store on the counter for up to 5 days.
- To freeze: Cool the muffins completely then transfer to a Ziploc freezer bag and freeze for up to 3 months. Thaw on the counter.
Whether it’s your first time trying strawberry muffins, or 100th, I just know you’re going to love this homemade, gluten-free strawberry muffin recipe. Enjoy!
More Gluten Free Baked Goods You’ll Love
- Gluten Free Pumpkin Muffins
- Gluten Free Vanilla Cupcakes
- Gluten Free Banana Bread
- Gluten Free Blueberry Pie Bars
- Gluten Free Green Smoothie Muffins
- Almond Flour Blueberry Muffins
- Gluten Free Zucchini Bread
- Gluten Free Pumpkin Bread
- Gluten Free Banana Nut Mini Muffins
Equipment
Ingredients
- 1/2 cup butter, 1 stick, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups gluten free baking flour blend WITH binder, see notes
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1 1/2 cups chopped strawberries
Directions
- Preheat oven to 375 degrees then line 2, 12 cup muffin tins with 15 liners total and set aside.
- Add softened butter and sugar to the bowl of an electric stand mixer, or a large glass bowl if using a hand-held mixer, then beat on medium-high speed until mixture is pale yellow, 1 minute. Scrape down the sides of the bowl then add eggs one at a time, mixing on medium speed until just combined before adding the next egg. Add vanilla then mix on medium speed until just combined. Scrape down the sides of the bowl.
- To a small mixing bowl add gluten free flour blend, baking powder, baking soda, cinnamon, and salt then whisk to combine. Add half the dry ingredients to the wet ingredients then mix on medium speed until just combined. Add buttermilk then mix on medium speed until just combined. Add remaining dry ingredients then mix on medium speed until just combined. Add chopped strawberries then fold into the batter with a spatula.
- Scoop 1/4 cup batter into each lined muffin cup then bake for 19-21 minutes, or until golden brown and a toothpick inserted into the center of the muffins comes out clean, rotating pans 180 degrees halfway through. Let muffins cool in the tins for 5 minutes before removing to a cooling rack to cool completely.
- Did you like this recipe? Leave a comment with star rating below!
Notes
- I tested this recipe using King Arthur Gluten-Free Measure for Measure Flour. Your results may vary if using a different GF flour blend.
- To freeze: cool muffins on the cooling rack completely then place inside a Ziplock freezer bag and freeze. Thaw in the refrigerator or on the counter.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Photos by Ashley McLaughlin
Best GF muffins I’ve made, delicious even when cool.
YAY!! I tend to agree with you. ;) So glad they were a hit, Chris!!
I just made these- confess I was concerned the berries would be too tart- but- they are delicious! Thank you for another great recipe!
I’m so glad you loved these, Teresa! They’re one of my favorites. :) Thank you so much for your feedback and recipe rating!
SO TASTY!! I baked some of these for my work pals and they went NUTS over them.
Lots of compliments! <3
The only thing I changed – I prefer Kefir milk, rather than buttermilk for a lot of recipes. I just happened to have Strawberry Kefir milk on hand. the perfect substitute.
LOVE that – how serendipitous!! So glad you enjoyed these, Marci, and thanks so much for your star rating!
Hi, these look delicious! Have you tried making a dairy free version at all? Thanks!
Hi Penny! Check out the information under the headline: “Can I Make These Vegan?” for details on how to make them dairy free (and/or fully vegan.)
I’m so glad you loved them, Tonya! Thank you so much for your feedback and recipe rating!
I’m hoping it’s a typo because I simply don’t understand the math: “… then line 2, 12 cup muffin tins with 15 liners total …”
Shouldn’t it be “with 24 liners total”?
Nope! No typo. :) This recipe makes 15, standard-size muffins total so you’ll need two, 12 cup, standard-size muffin tins if you want to bake all of them at the same time. Or, you can bake 12 muffins using one standard-size muffin tin then line/fill/bake three more after that to use up all the batter.
Was little confused about sugar topping but they don’t need anything added. Family loved them. I added about 2 cups chopped strawberries and was super. There were none left to freeze. Will make again.
Fabulous — I’m so glad they were a hit, Michelle!
Super yummy! Light and fluffy, and that little bit of cinnamon makes these SO tasty!
I’m SO glad you loved these, Heidi!! That hint of cinnamon really makes a difference!
Hi Kristin! I’m a longtime reader/follower but it’s been a minute since I’ve actually popped on the blog. I just wanted to say that I really love the way you explain the recipe and walk through each ingredients role. Super helpful! Excited to try these.
You are so kind – you have no idea how nice it is to hear that you are finding the text helpful, Meg! I so appreciate you taking the time to tell me and hope you LOVE these muffins!!
I’m new into the GF world and having fun exploring new recipes for my old ones. You talk about using a binder, but I didn’t find it in your notes (I’m sure operator error????) would you mind sharing that info?
No worries, Charla! If you use the King Arthur Flour Gluten-Free Measure for Measure Flour I linked to, you don’t need to add any binders because that flour blend already includes one (xanthan gum). Let me know if that helps!
Think you could pull off a frozen strawberry muffin option???? I always have frozen berries on hand, but fresh is limited to in-season timing for me. (I buy fresh-picked and freeze for the year) ???? I’m just uncertain what needs to be altered for frozen fruit in baking. Thanks for all you do!! ????
I think pre-chopped then frozen strawberries (vs whole frozen strawberries that you’d have to thaw then chop which would become mushy) would be fine! I’dd add them to the batter frozen then plan on tacking on extra baking time! :D
These look great! Two questions: I don’t see any instructions for the sugary topping you rave about. And can regular flour be substituted if gluten free isn’t an issue.
Hi Carol! The crispy sugary texture on the top happens naturally, but you could add a sprinkle of course sugar on top if you really want a big crunch (the Trader Joe’s muffins have crystal/course sugar on top of them!) I can’t test these using regular, all-purpose flour on account of my Celiac Disease, but that should work!!