Gluten Free Strawberry Muffins – Soft and Perfectly Sweet

Gluten Free Strawberry Muffins are moist and tender on the inside with a crystal-sugar snap on the outside. Perfectly sweet and summery!

The main thing you need to know about these muffins is that they miiight be the best I’ve ever had, and if I hadn’t scooped the gluten free flour out of the bag to make them I’d never, ever guess they were GF.

Moist and tender on the inside with a crystal-sugar crunch on the outside, they are a MUST TRY for the summer season when we’ve got fresh and juicy strawberries coming out of our ears!

Fresh Strawberry Muffins Inspired by Trader Joe’s

The idea for these gluten free strawberry muffins came from my sister in law. We have a habit of texting each other fun and interesting products we think the other might like. From shower cleaners to rainbow boba drinks, garden planter inserts to vegan cheese dips — between the two of us we’ve got a recommendation for pretty much any type of anything you might be looking for.

Last month she sent me a photo of the Gluten Free Strawberry Muffins she bought at Trader Joe’s that her kids just loved. I couldn’t stop thinking about them — up until that point I’d never had a strawberry muffin and was very intrigued — so I had her send me a photo of the ingredient list so I could try and recreate them.

Full disclosure: I have yet to try the TJ’s muffins but there is ZERO reason to make the trek because these soft and fluffy, perfectly sweet and berry-packed muffins are so, so, so good! My middle stuffed two in his mouth as a snack in under a minute. My husband ate one then panicked thinking I’d accidentally used regular, all-purpose flour instead of gluten free flour (we don’t keep reg flour in the house, but that’s how fantastic they are.)

Long story short, you need to try these outrageously delicious gluten free strawberry muffins for yourself!

Ingredients Needed

Raid your fridge and pantry for the baking staples and juicy berries you’ll need 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. Provides a hint of tang and rich moistness to these muffins. Trader Joe’s Strawberry Muffins include buttermilk and if they hadn’t I don’t know if I would have reached for it. That said, it will become a staple in my gluten free muffins from now on because it adds so much to both the flavor and texture of the muffins.
• Granulated sugar. Plain ol’ white sugar sweetens things up.
• Eggs. Add structure and volume.
• Vanilla extract and cinnamon. Just a touch of both adds the NICEST cozy flavor.
• Gluten free baking flour blend. I tested this recipe using King Arthur Flour Gluten-Free Measure for Measure Flour. I do think this recipe would work well with other brands/blends. Be sure the blend you use includes xanthan gum as a binder.
• Baking powder and baking soda. A specific blend of both give us 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. You could swap in any other fresh berry to this muffin base. Blueberries or raspberries would be great!

Can I Make These Vegan?

I’ve only tested this recipe using regular butter, milk, and eggs, but feel optimistic that they could be made with dairy-free / vegan substitutions for each. 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 — grab your apron, preheat the oven and let’s bake!

How to Make Gluten Free Strawberry Muffins

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.

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 then mix to combine, and then add the remaining dry ingredients and mix to combine.

Remove the bowl from the stand then add chopped fresh strawberries and use a spatula to fold them into the muffin batter, which will be fairly thick.

Line two muffin tins then scoop 1/4 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. I’m telling you, the crackly sugar top and tender insides studded with sweet strawberries is simply irresistible. The PERFECT summer treat!

How to Freeze

These muffins freeze beautifully. Cool them completely to room temperature then place inside a Ziplock freezer bag, remove the air, and freeze for up to 3 months. Thaw in the refrigerator or on the counter then enjoy (again).

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 Strawberry Muffins

Description

Gluten Free Strawberry Muffins are moist and tender on the inside with a crystal-sugar snap on the outside. Perfectly sweet and summery!

Ingredients

• 1/2 cup (1 stick) butter, softened to room temperature
• 1 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups gluten free flour baking 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

1. Preheat oven to 375 degrees then line 2, 12 cup muffin tins with 15 liners total and set aside.
2. 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.
3. 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.
4. 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.

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.

This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.

Photos by Ashley McLaughlin