Gluten Free Strawberry Muffins – soft and perfectly sweet

Gluten-free strawberry muffins are moist and tender on the inside and coated with a granulated sugar mixture on the outside. Perfectly sweet and summery!

The most important thing you need to know about these muffins is that they meh are the best I’ve ever eaten and if I hadn’t taken the gluten free flour out of the bag to make them I would never have guessed they were GF.

Juicy and tender on the inside, crispy like crystal sugar on the outside – a must for the summer season when fresh and juicy strawberries are pouring 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 sending each other fun and interesting products that we think the other might like. From shower cleaners to rainbow boba drinks, planter inserts to vegan cheese dips, we both have recommendations for just about anything you’re looking for.

Last month, she sent me a photo of the gluten-free strawberry muffins she bought at Trader Joe’s, which her kids just adored. I couldn’t stop thinking about her – up to this point I never would have had made a strawberry muffin and was very curious – so I had her send me a photo of the ingredients list so I could copy it.

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

Long story short, you have to try these incredibly delicious gluten-free strawberry muffins for yourself!

Ingredients needed

Scour your fridge and pantry for the staples and juicy berries you need to make this easy gluten-free muffin recipe.

• Butter. I always use salted butter in cooking and baking. If you use unsalted butter, you can add an extra pinch of salt to the dry ingredients.
• buttermilk. Adds a touch of flavor and rich moisture to these muffins. There’s buttermilk in Trader Joe’s strawberry muffins, and if it wasn’t for that I don’t know if I would have reached for it. However, it will be a staple in my gluten free muffins from now on because it contributes to both the flavor and texture of the muffins.
• granulated sugar. Plain white sugar sweetens things up.
• eggs. Add structure and volume.
• vanilla extract And Cinammon. Just a touch of both makes for the LOVEliest, cozy flavor.
• Gluten-free baking flour mix. I tested this recipe using King Arthur Flour Gluten-Free Measure for Measure Flour. I think this recipe would work well with other brands/mixtures. Make sure the mixture you use contains xanthan gum as a binder.
• baking powder And Baking powder. A special blend of both results in large and fluffy muffins.
• strawberries The star! Cut your strawberries into small pieces and then fold them into the batter. You don’t have to dust them with flour first – they won’t sink. You can also top this muffin base with any other fresh berry. Blueberries or raspberries would be great!

Can I make these vegan?

I only tested this recipe with regular butter, milk, and eggs but am optimistic they could each be made with non-dairy/vegan alternatives. Here’s what I would 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, stir and let sit for 10 minutes before adding to the recipe.
• Use powdered egg replacers. I like how Bob’s Red Mill Powdered Egg Replacement 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 adding soft butter And Sugar Place in the bowl of an electric mixer or in a large mixing bowl if using a hand mixer. Beat on medium-high speed until butter is light yellow, 1 minute.

Add two eggs Beat in one at a time until the egg is just blended before adding the next. Add a splash vanilla extract then mix to combine. Scrape the sides of the bowl with a spatula.

Mix in a separate mixing bowl gluten-free baking flour mix, baking powder, baking soda, cinnamon, And Salt Then pour half of the mixture into the bowl and mix on medium speed until well combined.

Add to buttermilk Then mix and add the remaining dry ingredients and mix.

Remove the bowl from the stand and add the chopped veggies fresh strawberries and, using a spatula, fold into the muffin batter, which will be quite thick.

Line two muffin tins, then scoop 1/4 of the batter into the cups – I use an ice cream scoop – and bake the batter at 375 degrees for 19 to 21 minutes, or until a toothpick inserted in the center comes out clean, rotating the cups halfway through.

Let the muffins rest in the molds for 5 minutes before transferring to a cooling rack to cool completely. I’m telling you, the crunchy sugar top and tender interior filled with sweet strawberries are simply irresistible. The PERFECT summer treat!

How to freeze

These muffins freeze wonderfully. Cool completely to room temperature, then place in a ziplock bag, remove the air and freeze for up to 3 months. Thaw in the fridge or on the counter and then enjoy (again).

Whether it’s your first time trying strawberry muffins or your 100th time, I just know you’re going to LOVE this homemade gluten-free strawberry muffin recipe! Enjoy!

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Photos by Ashley McLaughlin