Gluten-Free Strawberry Muffins: Deliciously Fluffy and Easy to Make!
These gluten-free strawberry muffins are light, fluffy, and bursting with fresh strawberry flavor, making them a perfect treat for breakfast or a snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 ½ cups gluten-free all-purpose flour
- ½ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- 1 large egg
- ½ cup milk (or dairy-free alternative)
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
- 1 ½ cups fresh strawberries, chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- In another bowl, beat the egg and then add the milk, vegetable oil, and vanilla extract. Mix well.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the chopped strawberries.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
- For added flavor, consider adding a sprinkle of cinnamon to the dry ingredients.
- These muffins can be stored in an airtight container for up to 3 days.
- Feel free to substitute strawberries with other berries if desired.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 8g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg