Easy Gluten-Free Strawberry Muffins (Dairy-Free)

Studded with the season’s freshest strawberries, these delicious gluten-free strawberry muffins come together easily, and are tender and taste amazing. Perfect for a quick breakfast on-the-go, an anytime snack, or a light dessert! Totally dairy-free too.

Jump to:

• It’s Strawberry Season!
• Muffins Make the Perfect Breakfast or Snack
• Delicious Strawberry Muffins
• Why This Recipe Works:
• Ingredients You’ll Need:
• Ingredient Notes/Substitutions:
• How to Make Gluten-Free Strawberry Muffins (Step by Step):
• Dish by Dish Tips/Tricks:
• Recipe FAQs:
• Other Gluten-Free Berry Recipes You’ll Love:
• Gluten-Free Muffin Recipes to Make:
• Gluten-Free Breakfast Recipes You’ll Love:
• Gluten-Free Strawberry Muffins (Dairy-Free)

It’s Strawberry Season!

Now that it’s almost summer, and berries are literally everywhere (at the farmer’s market, spilling from the shelves in the supermarket, and hanging ripe and heavy at the fruit orchards), it’s time to take advantage of them!

Muffins Make the Perfect Breakfast or Snack

I always love a muffin, simply because muffins are the perfect size for a quick breakfast on-the-go, or a mid-morning or afternoon snack.

If you’ve got a batch of muffins baked and ready to eat, I know you won’t go hungry (especially if you’ve got a few mouths to feed)!

Some of our favorite muffin recipes include these blueberry muffins, these delicious flaxseed muffins, these healthy carrot muffins, and these banana nut muffins!

Delicious Strawberry Muffins

A great way to use up fresh seasonal strawberries during the summer season are in muffins.

I made these gluten-free strawberry muffins a while back, and man, they are amazing. We wolfed down the whole batch in just a few hours!

Studded with the season’s freshest strawberries, these muffins are the right amount of sweet, and perfect for satisfying your sweet tooth when hunger strikes!

Why This Recipe Works:

• Simple Ingredients: The ingredients required for this gluten-free strawberry muffin recipe are easily available at the grocery store. (No fancy ingredients required!)
• Easy to Make: To make these muffins, all you need to do is to mix the dry ingredients together with the wet ingredients to get the batter, before folding in the cut strawberries and then bake! How much easier does it get?
• Perfect Texture: With a soft, tender crumb, these gf strawberry muffins are studded with fresh juicy strawberries and you’ll want to enjoy them all summer long!
• Totally Gluten-Free & Dairy-Free: The best part is that these fresh strawberry muffins are 100% gluten-free and dairy-free, which means that those with Celiac disease or lactose or gluten intolerances can still enjoy them without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required to make this gluten-free strawberry muffin recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Ingredient Notes/Substitutions:

• Gluten-Free All-Purpose Flour: I recommend using a good quality gluten-free all-purpose flour blend that is made with lighter flours/starches (such as rice flour, tapioca starch, corn starch or potato starch) to ensure a lighter final texture. I do NOT recommend using a gluten-free flour blend with heavier flours (such as garbanzo bean flour) as that will result in a denser final texture.
• Xanthan Gum: Xanthan gum is the substitute for gluten in gluten-free flours, and helps the ingredients to bind better together. If your gluten-free flour blend does not already include xanthan gum, make sure you include it for best results.
• Sorghum Flour: I like adding sorghum flour to add a bit of extra fiber and taste. Alternatively, you can swap out the sorghum flour for equal amounts of brown rice flour, amaranth flour, oat flour, or almond flour.
• Baking Powder: In this muffin recipe, baking powder is the leavening agent used to make the batter rise, so make sure you don’t leave it out! If you have Celiac disease or are gluten intolerant, make sure you use certified gluten-free baking powder.
• Spices: I like adding ground cinnamon and ground nutmeg for extra taste, but feel free to leave them out if you prefer not to.
• Sunflower Oil: I use sunflower oil because I always have a bottle of it on hand. However, you may also use another vegetable oil, such as avocado oil, extra virgin olive oil, or melted coconut oil. Alternatively, if you are not lactose-intolerant, feel free to use normal melted butter instead.
• Sugar: I used granulated white sugar, but you may also use light brown sugar or coconut sugar instead (just bear in mind that the darker the sugar used, the darker the batter will be. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
• Eggs: Eggs help to bind the ingredients together and give the batter rise. I have not tried making this recipe without eggs, so I do not know how it well turn out. If you are allergic to eggs, or simply want to keep this recipe egg-free, you may try replacing the eggs with aquafaba or an egg-replacer (if you do make this recipe without eggs, please let me know how it goes in the comments below, I’d love to know).
• Water: I use water to make the batter a little more liquid, but you may also use equal amounts of unsweetened non-dairy milk (such as almond milk, cashew milk, rice milk, soy milk, sunflower seed milk or coconut milk). Alternatively, if you are not lactose-intolerant, feel free to use normal dairy milk instead.
• Strawberries: Since this is a strawberry muffin recipe, I recommend using the freshest strawberries available. If you don’t have fresh strawberries, you may also use frozen strawberries. Alternatively, you may swap out the strawberries for other berries such as blueberries, raspberries, or blackberries.

How to Make Gluten-Free Strawberry Muffins (Step by Step):

1. Preheat and Grease

Preheat oven to 350F and grease a 12-cup regular silicon muffin mold.

(You may also line the muffin pan with paper liners if you prefer.)

2. Whisk Dry Ingredients

In a medium bowl, sift the gluten-free all-purpose flour, xanthan gum, sorghum flour, baking powder, salt, ground cinnamon, and ground nutmeg together. Whisk to combine.

3. Cut Strawberries and Coat in Flour

Cut the strawberries into small pieces, then place the strawberries in a bowl and sprinkle 1 tablespoon of flour over the fresh fruit, mixing well to coat.

4. Beat Oil and Sugar

In a large bowl, beat the sunflower oil and sugar together until light and fluffy.

5. Add Eggs and Water

Add the eggs and water, whisking until you get a pale yellow mixture.

6. Combine Wet and Dry Ingredients to Form Batter

Sift the flour mixture into the bowl with the wet ingredients and mix well to get a muffin batter.

7. Fold Strawberries Into Batter

Gently fold in the flour-coated strawberries until they are evenly distributed.

8. Divide Batter Between Cups

Divide muffin batter evenly between the muffin cups and sprinkle the top of the batter with the remaining 2 tablespoons of sugar.

(Tip: You can use an ice cream scoop to transfer the batter to the muffin mold.)

9. Bake Until Golden

Bake the batter for 35 to 40 minutes until the tops are golden brown and a toothpick inserted in the middle comes out clean.

10. Cool Completely Before Eating

Let the gluten-free dairy-free strawberry muffins cool for at least 10 minutes in the silicon mold before transferring them to a cooling rack to cool completely to room temperature before eating.

Dish by Dish Tips/Tricks:

• Coat Strawberries in Flour: Coating the strawberries in flour allows some of the moisture from the berries to be absorbed by the flour, preventing the fruit from sinking to the bottom of the batter.
• Use Other Berries: If you don’t have fresh strawberries but would still like to make this recipe, you can swap out the strawberries for other berries (such as blackberries, blueberries, or raspberries).
• Optional Add-Ins: Feel free to add in a sprinkling of chocolate chips if you’d like some extra chocolate. Or add a teaspoon of freshly grated lemon zest for some citrus flavor.
• Use Silicon Muffin Mold or Muffin Liners: I like using a silicon muffin mold because the muffins do not stick and can be easily removed. If you are using a regular muffin tin or muffin pan, make sure to use muffin liners so you can easily remove the gluten-free dairy-free strawberry muffins.

Recipe FAQs:

Other Gluten-Free Berry Recipes You’ll Love:

• Easy Strawberry Crumble Bars (Gluten-Free, Dairy-Free)
• Strawberry Shortcake (Gluten-Free, Dairy-Free)
• Blueberry Dump Cake (Gluten-Free, Vegan)
• Blueberry Muffins (Gluten-Free, Dairy-Free)
• Raspberry Muffins (Gluten-Free, Dairy-Free)
• Easy Mixed Berry Crumble (Gluten-Free, Vegan)
• Mixed Berry Coconut Yogurt Popsicles (Gluten-Free, Vegan)
• Mixed Berry Chia Seed Jam (Gluten-Free, Vegan)
• Mixed Berry Crisp (Gluten-Free)

Gluten-Free Muffin Recipes to Make:

Gluten-Free Breakfast Recipes You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!