These gluten free strawberry muffins make a terrific breakfast or afternoon treat when strawberries are in season. You can bake them any time of year, but at peak ripeness the fresh berry flavor really shines. Strawberry fans will love these moist, tender gluten free muffins topped with a crunchy crumble.
Strawberry season is one of our favorites. My son asks about it all year, so when berries are abundant we enjoy them for breakfast, snacks and desserts.
If you’re stocking up on fresh strawberries, you might also enjoy the gluten free strawberry cake or a simple strawberry cobbler for more ways to celebrate the season.
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Ingredient Notes
This easy muffin recipe relies on a few straightforward ingredients to produce moist, dairy-free, gluten-free muffins bursting with fresh strawberries.
- Gluten-Free Flour Blend – Use a 1-to-1 gluten-free baking blend that contains xanthan gum, or add xanthan gum separately if your blend does not include it. Different blends can affect texture; weighing the flour gives the most consistent results.
- Baking Powder – Double-acting baking powder helps the muffins rise and stay light.
- Salt – A small amount brightens the flavors.
- Sugar – Plain white sugar works well; you can substitute coconut sugar if you prefer.
- Eggs – Eggs provide structure. I haven’t tested egg substitutes with this exact recipe.
- Oil – A neutral oil or light-flavored olive oil keeps the muffins moist; melted refined coconut oil also works. I don’t recommend using butter for this batter.
- Vanilla Extract – Adds depth and enhances perceived sweetness.
- Dairy-Free Milk – Unsweetened oat or carton-style coconut milk is used here; unsweetened almond or dairy milk can be substituted in equal measure.
- Fresh Strawberries – Choose ripe berries for the best flavor. Chop them to distribute evenly and avoid overfilling the muffin cups.
See the recipe card below for full measurements and step-by-step instructions.
Substitutions & Variations
- Not dairy-free: Use whole milk in the same amount.
- Strawberry Chocolate Chip Muffins: Replace ½ cup of diced strawberries with ½ cup mini chocolate chips.
- Strawberry Lemon Muffins: Add 1 teaspoon lemon zest to the dry ingredients for a bright citrus note.
- No fresh strawberries: Frozen strawberries can be used; thaw and drain off excess liquid before folding into the batter.
- Omit the crumble topping for a less sweet, lower-calorie muffin.
- Mini muffins: This recipe makes about 36 mini muffins—chop the berries smaller and reduce baking time to around 13 minutes at the same temperature.
How to Make Gluten-Free Strawberry Muffins
These muffins are straightforward and require no stand mixer—just a few bowls, a whisk and a spatula. Line a 12-cup muffin tin with liners before you begin.
STEP 1: In a large bowl whisk together the dry ingredients: gluten-free flour, baking powder, salt and sugar.
STEP 2: In a separate bowl, crack and whisk the eggs until slightly frothy.
STEP 3: Add the milk and vanilla to the beaten eggs and whisk until smooth.
STEP 4: Pour the wet ingredients into the dry and fold gently with a spatula until just combined. The batter can be slightly lumpy—do not overmix.
STEP 5: Fold the diced strawberries into the batter until evenly distributed. If the mixture is very thick, add 1–2 tablespoons extra milk.
STEP 6: Use an ice cream scoop or spoon to fill each lined muffin cup to the top.
STEP 7: Top each muffin with a few extra strawberry pieces and a sprinkle of the crumble topping. Bake as directed in the recipe card below.
Baking Tip
To test for doneness, gently press the center of a muffin with one finger. If it springs back, it’s done. If an indentation remains, bake for 2 more minutes and check again.
Storage
Because strawberries add moisture, these muffins are best enjoyed the day they’re baked. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The crumble topping will soften and the muffins will become a bit more moist as they chill.
Recipe FAQs
Using oil rather than butter in the batter helps retain moisture and gives a tender crumb. Oil-based quick breads also remain pleasant if refrigerated.
Yes. Once cooled, wrap each muffin individually in plastic wrap and place them in a freezer bag. Freeze for up to 3 months.
Rising comes from the baking powder combined with proper mixing, filling the cups adequately and baking at the correct temperature.
More gluten-free muffins to enjoy:
- Easy Zucchini Blueberry Muffins
- Gluten Free Chocolate Chip Muffins
- Pumpkin Banana Muffins
- Gluten Free Sweet Potato Muffins
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and share how it turned out in the comments below.
Recipe
Gluten Free Strawberry Muffins
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Ingredients
For the muffins-
- 2 Tablespoons Gluten Free 1-to-1 Flour Blend (for coating strawberries)
- 1 Cup Diced Fresh Strawberries
- 2 Cup Gluten Free 1-to-1 Flour Blend
- 1 Cup Sugar
- 2 ¼ teaspoon Baking Powder
- ½ teaspoon Salt
- 2 Eggs
- 6 Tablespoon Oil
- ⅔ Cup Non-Dairy Milk (may need up to ¾ cup)
- 1 teaspoon Vanilla
For the topping-
- ⅔ Cup Gluten Free 1-to-1 Flour Blend
- 2 Tablespoon Light Brown Sugar
- 2 Tablespoon Sugar
- pinch Salt
- 4 Tablespoon Vegan Butter (for crumble)
- ½ Cup Diced Fresh Strawberries (for topping)
Instructions
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Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners.
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Toss the diced strawberries with 2 tablespoons of flour and set aside to prevent them from sinking.
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In a large bowl combine the remaining flour, baking powder, salt and sugar. Stir until evenly mixed.
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In a separate bowl whisk the eggs until foamy.
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Add oil, milk and vanilla to the eggs and whisk to combine.
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Pour the wet ingredients into the dry and gently mix with a spatula until just combined; the batter may remain slightly lumpy.
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Fold in the flour-coated strawberries. If the batter is very thick, add 1–2 tablespoons additional milk.
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Scoop the batter into the muffin cups, filling each to the top. Let them rest briefly while you prepare the streusel.
Make the topping
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Combine the crumble flour, brown sugar, granulated sugar and a pinch of salt in a small bowl.
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Add the vegan butter and work it in with a fork or your fingertips until the mixture forms coarse crumbs.
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Top each unbaked muffin with a few diced berries and a sprinkle of the streusel.
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Bake in the preheated oven for 25–28 minutes, until the tops spring back when pressed gently.
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Cool briefly and serve the same day for best texture. Store leftovers in an airtight container in the refrigerator.
Video
Notes
For the strawberries: Measure strawberries after dicing.
Using frozen strawberries: Thaw and drain frozen berries before adding to the batter to avoid excess liquid.
Thick batter: Varying strawberry juiciness can affect batter thickness—add 1–2 tablespoons extra milk if needed.
Storage: Best eaten the day they’re baked. Refrigerate leftovers in an airtight container for up to 2 days; the topping will soften.
Freezing directions: Once cooled, wrap muffins individually and freeze in a bag for up to 3 months.