Gluten Free Strawberry Muffins

Looking for a delicious and easy gluten-free treat? These Gluten-Free Strawberry Muffins are the perfect choice! Made with fresh strawberries and simple ingredients, these muffins are light, fluffy, and full of flavor. Whether you’re following a gluten-free diet or just love strawberries, this recipe is sure to become a favorite. Plus, with options to customize and make it vegan, you can tailor these muffins to suit your taste. Follow the simple steps and enjoy a batch of freshly baked, gluten-free strawberry muffins!

Ingredients

• Bob’s Red Mill 1:1 Gluten-Free Baking Flour
• Granulated sugar
• Baking powder
• Baking soda
• Salt
• Unsalted butter
• Milk (dairy or non-dairy)
• Eggs
• Vanilla extract
• Fresh strawberries
• Granulated sugar
• Lemon juice
• Strawberry jam or preserves
• Chopped walnuts (optional)
• Chocolate chips (optional)
• Chopped pecans (optional)

How To Make Gluten Free Strawberry Muffins

Step 1: Preheat the Oven and Prep the Tin

Preheating the Oven: Set your oven to 375°F (190°C). A preheated oven ensures even baking.

Prepare the Muffin Tin: Spray a 12-cup muffin tin with nonstick cooking spray or line it with paper muffin liners for easy cleanup.

Step 2: Prepare the Dry Ingredients

Combine the Dry Ingredients: In a medium mixing bowl, whisk together the gluten-free flour, granulated sugar, baking powder, baking soda, and salt. Ensure these ingredients are evenly distributed to avoid uneven rising.

Step 3: Prepare the Wet Ingredients

Mix the Wet Ingredients: In a large mixing bowl, whisk together the melted butter, milk, eggs, and vanilla extract. Whisk until smooth and combined.

Step 4: Combine the Wet and Dry Ingredients

Mix the Batter: Slowly pour the dry ingredients into the wet ingredients. Stir gently until just combined. Avoid overmixing, as this can make the muffins dense or gummy.

Step 5: Add the Strawberries and Optional Add-Ins

Prepare Strawberries: Chop the fresh strawberries into small pieces. If desired, toss them with a little granulated sugar and lemon juice for extra sweetness and brightness.

Fold In: Gently fold the strawberries into the batter using a spatula. Be careful not to overmix. Add optional ingredients like strawberry jam (swirled in), chopped nuts, or chocolate chips for added flavor and texture.

Step 6: Fill the Muffin Cups

Distribute the Batter: Evenly spoon the batter into the prepared muffin cups, filling each about 2/3 full to leave room for rising.

Step 7: Bake

Baking Time: Place the muffin tin in the preheated oven and bake for 20-25 minutes. The muffins should turn golden brown, and a toothpick inserted into the center should come out clean.

Cool Slightly: Remove the tin from the oven and let the muffins cool in the tin for 5 minutes.

Step 8: Cool Completely

Transfer to a Wire Rack: Carefully remove the muffins from the tin and place them on a wire rack to cool completely. This prevents them from becoming soggy on the bottom.

Substitutions

Gluten-Free Flour: Substitute with another 1:1 gluten-free baking flour if Bob’s Red Mill is unavailable. Ensure the blend includes xanthan gum or add 1 teaspoon per cup of flour.

Granulated Sugar: Replace with coconut sugar for a more natural option or use a sugar substitute like monk fruit sweetener for a lower-sugar version.

Butter: Use coconut oil, vegan butter, or ghee for a dairy-free or paleo-friendly option.

Milk: Swap dairy milk with almond milk, oat milk, soy milk, or any non-dairy alternative.

Eggs: Replace each egg with 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for a vegan alternative.

Strawberries: Substitute with fresh blueberries, raspberries, blackberries, or diced peaches for a variation.

Strawberry Jam: Use any fruit jam, like raspberry or apricot, for different flavors.

Add-Ins: Skip nuts or chocolate chips if you prefer plain muffins, or replace them with dried fruits like cranberries or raisins.

Variations

Lemon-Strawberry Muffins: Add 1 tablespoon of lemon zest to the batter and glaze the muffins with a lemon icing (powdered sugar and lemon juice) for a citrusy twist.

Strawberry Cheesecake Muffins: Swirl in a mixture of cream cheese, powdered sugar, and vanilla extract before baking.

Chocolate Strawberry Muffins: Add 2 tablespoons of cocoa powder to the dry ingredients and mix chocolate chips into the batter for a rich chocolate flavor.

Berry Medley Muffins: Combine strawberries with other fresh berries like blueberries and raspberries for a mixed berry treat.

Vegan Strawberry Muffins: Use non-dairy milk, vegan butter, and flax eggs for a fully plant-based version.

Storage Tips

Room Temperature: Store in an airtight container at room temperature for up to 2 days.

Refrigeration: Keep in the refrigerator for up to 5 days. Warm slightly before serving for the best texture.

Freezing: Wrap each muffin individually in plastic wrap, place them in a freezer-safe bag, and freeze for up to 2 months. Thaw at room temperature or reheat in the microwave.

Enjoy your easy gluten-free strawberry muffins!