Gluten Free Strawberry Muffins

There’s something especially lovely about a muffin that highlights fresh fruit and simple, straightforward ingredients. These gluten free strawberry muffins come together with pantry staples plus a generous amount of chopped strawberries, which release extra sweetness from the heat of the oven. Buttermilk keeps the crumb nicely fluffy and tender, and my homemade gluten free flour blend is perfect here, creating a light and moist final result (though, you can use any 1:1 flour blend you like).

Unlike my gluten free vegan strawberry muffins, there's no skimping on eggs and dairy! A generous splash of buttermilk is what makes this recipe stand out; I love adding sour cream, buttermilk, or yogurt to gluten-free bakes because it keeps them from drying out.

These muffins are amazing served warm with a pat of butter, but they also hold up wonderfully for school parties, lunchbox snacks, or a quick on-the-go breakfast as you fly out the door for the day. For a rhubarb option, make my gluten free strawberry rhubarb muffins!

Why I Love These Summery Muffins

These are the kind of muffins I make when I want to bake a little something but don't have the time to bake, say, a gluten free strawberry shortcake cake or a gluten free strawberry buttermilk cake. I'll still get all that juicy strawberry flavor, but it's tucked into a simpler bake that needs just a whisk and a spoon to put together.

This recipe is also very forgiving: use oat milk with a splash of vinegar if you’re out of buttermilk or wish to keep it vegan, swap in blueberries if strawberries are done for the season, or try brown sugar for a deeper, more caramelized sweet note. Whatever you do, the muffins will turn out beautifully. A few more reasons why I love this recipe include:

• It's such a nice way to use strawberries. Look, I love strawberries in a decadent gluten free berries and cream cake or a gluten free strawberry rhubarb crumble, but I don't always have the time to indulge in a bigger project. Strawberry muffins serve as a quick treat that satisfies my craving. Plus, you don't see strawberry muffins every day.
• Easily gluten free. I promise no one will be able to tell these are gluten-free muffins! The texture is soft, light, and perfectly muffin-y.
• Quick and low-effort. Just two bowls, and a handful of minutes (no mixer needed), and you'll soon be treated to the sweet scent of baking muffins.
• Packed with flavor. From the juicy bits of strawberries to the warm kiss of cinnamon, these muffins are flavorful and delicious!

Ingredients Needed

I've included the ingredients needed for these muffins below, plus some of my notes. Find the full ingredient amounts and instructions in my recipe card at the bottom of this post.

• Gluten free flour - Your favorite gluten free 1:1 baking flour works here, or use my homemade blend. See another substitution option in the "tips" section.
• Leavening agents - A combination of baking powder and baking soda helps the muffins to rise.
• Salt - Fine sea salt or table salt works.
• Cinnamon - A little ground spice adds warmth. Try ginger for a kick.
• Granulated sugar - If you wish for a less sweet muffin, reduce the sugar by ¼ cup.
• Oil - A neutral oil, such as vegetable, avocado, or coconut oil, works well.
• Eggs - Large eggs work best.
• Buttermilk - See my notes below on how to make a homemade buttermilk substitute if needed. In a pinch, use whole milk.
• Strawberries - I love chopping up seasonal fresh strawberries, but frozen strawberries may be used as well.

Variations to Try

• Nuts - I like to add ½-1 cup of chopped walnuts or pecans for crunch, or try sliced almonds.
• Add other berries - Use this muffin base for other berries like raspberries or blueberries, or add ½ cup of another berry along with the strawberries.
• Naturally sweet - I love honey with strawberries (see my strawberry honey jam for more on this!). Swap the granulated sugar for honey (or maple syrup) for a natural sweet option.
• Chopped chocolate - Stir in 1 cup of chopped semisweet or milk chocolate for a chocolatey touch. Or try white chocolate chips for something a bit different.

Tips, Substitutions & Some Variation Ideas

• Use ripe, firm strawberries. Choose strawberries that are ripe, but not soft. This is so that they hold their shape during baking and don’t release too much moisture.
• Chop the berries. I like to chop my strawberries into smallish pieces (about the size of blueberries) for even distribution throughout the batter.
• Don’t overmix. Stir the batter just until combined to keep the muffins tender. And when adding the strawberries, fold them in gently so that they don't disintegrate.
• Rest the batter. All gluten-free batters benefit from a rest before baking to allow the gluten-free flour to hydrate (this prevents dryness/grittiness). Let the batter rest in the muffin tin for 10-20 minutes (or while the oven heats) before baking.
• Use muffin liners. I generously grease the muffin tin and have no problem releasing the muffins, but if you're concerned about sticking, use parchment or silicone muffin liners.
• Buttermilk substitute: Mix 1 cup of whole milk with 1 tablespoon of lemon juice or vinegar, let it stand for 10 minutes, then add it to the batter instead of buttermilk.
• Make it dairy-free. To make these muffins dairy-free, add 1 tablespoon of vinegar to 1 cup of non-dairy milk. Let the mixture stand for 10 minutes, then use it in the recipe.
• Citrus zest. Rub in the zest of 1 lemon into the sugar to release its oils, then proceed with the recipe.

Proper Storage

Always cool muffins thoroughly before placing them in an airtight container for storage; they may get soggy if they're added while still warm.

• Counter - Place fully cooled muffins in an airtight container and store them on the counter for up to 3 days. Make sure the muffins are thoroughly cooled before placing them in the storage container so that they don't get soggy.
• Fridge - Keep the muffins in an airtight container in the fridge for up to 5 days.
• Freezer - Store the muffins in a freezer-safe bag with as much air removed as possible for up to 3 months in the freezer. Thaw the muffins completely in the fridge before eating them.