This easy recipe for gluten-free strawberry muffins uses Namaste Gluten-Free Perfect Flour Blend. The fluffy muffins are stuffed with fresh strawberries and make a great grab and go gf breakfast or snack.
I wanted to make sure that every bite of these muffins tastes like strawberries. Here’s how you do it: Chop the strawberries into small chunks. Mix 1/4 cup of them with a teaspoon or two of sugar and mash until the juices come out. Let it sit while you make the batter. This slightly liquidy mixture will be folded into the batter along with the remaining chopped strawberries.
Gluten-Free Flour Blend – Namaste Gluten-Free Perfect Flour Blend is the base for these cupcakes. It is super easy to use because it has binders like xanthan gum which are essential to gluten-free baking. So no need for any weird ingredients in your kitchen!
Namaste also makes an organic version of this blend which works exactly like the conventional one. I really appreciate this as I prefer organic products. I love that both blends are vegan and free of the 9 common food allergens.
Fresh strawberries – These muffins are stuffed with chunks of fresh strawberries. I much prefer to use fresh over frozen strawberries which tend to make muffins soggy.
If your strawberries are fresh, in season and sweet then you’re set. But if they are not so sweet or flavorful, you can add extra sugar to the mashed berries.
Normally I prefer to use oil as the moisture in my cupcakes. But I absolutely love the texture that butter creates. The muffins don’t stay moist quite as long as those made with oil, but the texture and sweet buttery flavor are unmatched.
Use regular milk, or to make this recipe lactose-free, use a dairy-free milk alternative. My favorite dairy-free milk for baking is soy milk, but you can also use almond, coconut, rice, hemp, etc.
The rest of the ingredients are just the basics-eggs, baking powder, salt and vanilla.
Tips for Making Muffins
This recipe uses soft butter so it is super important that the other ingredients are at room temperature. If you add cold eggs or milk to the creamed sugar and butter, the butter will harden and turn to little chunks. So if your eggs are straight out of the fridge, place them in a bowl of warm water before you start. The milk can go in the microwave for 10-15 seconds to take the chill off.
Once you add the flour, I recommend switching to a rubber spatula and a wire whisk to combine. Start by folding the flour in with the spatula, then mix with the whisk just until it is smooth.
These muffins are wonderful as is, but there are a few fun ways to add a little pizazz to the top.
- Before baking, sprinkle each muffin with coarse sanding sugar for a pretty sparkly top.
- Thinly slice a few strawberries and place a slice on top of each muffin before baking.
- A simple white icing is a great way to add a pretty drizzle to the top of a muffin. My favorite icing for these strawberry cupcakes, is orange icing. Mix 3/4 cups powdered sugar with 1 tablespoons orange juice.
- Or try my icing without powdered sugar. It uses a coconut cream base and is very low in sugar.
- Sprinkle ground up freeze dried strawberries on freshly iced cupcakes for a pop of red.
Moist & Fluffy Gluten-Free Muffins with Namaste Flour
- 5 oz fresh strawberries (¾ c chopped)
- 2-3 tsp sugar (to toss with strawberries)
- 1 c + 2 Tbsp Namaste Gluten-Free Perfect Flour Blend (conventional or organic)
- 2¼ tsp baking powder
- ¼ tsp salt
- 6 Tbsp unsalted butter, room temperature
- ½ c sugar
- 2 large eggs, room temperature
- ½ c milk (dairy-free options ok)
- 1 tsp vanilla extract, vanilla bean paste or vanilla powder
- ¼ c coarse sanding sugar
Simple Icing (optional)
- ¾ c powdered sugr
- 1 Tbsp water or orange juice
- pinch salt
Make the Muffins
- Preheat the oven to 375°F. Line a muffin tin with paper liners.
- If your eggs are straight out of the fridge, place them in a bowl of warm water to bring to room temp. It is very important not to add cold eggs or milk to the soft creamed butter.
- Trim the stems from the strawberries and chop them into ¼ inch chunks. Place them in the measuring cup as you go so you know when you have enough.
- Place ¼ cup of the strawberries in a small bowl with 1-2 teaspoons of sugar. If your strawberries are super sweet and tasty use 1 tsp. If they're not so sweet, use 2 tsp. Mash until the juices come out and it looks like this.
- In a small mixing bowl, stir the flour, baking powder and salt together.
- Place the soft butter and sugar in a medium sized mixing bowl or the bowl of a stand mixer and beat for 1½-2 minutes or until creamy.
- Add the eggs and beat until combined.
- Add the room temperature milk (heat in the microwave for 10-15 seconds if needed) and vanilla and beat briefly.
- Add the flour and fold it in with a wood spoon or rubber spatula. Smooth out the batter briefly with a whisk.
- Fold in the mashed strawberries and the remaining ½ c chopped strawberries.
- Divide the batter evenly among the paper liners – a little less than ¼ c batter per muffin.
- Top with coarse sugar if using.
- Bake 18 minutes. Then if you want a little more browning, turn the oven to broil, but leave the pan on the center rack, and heat for 1½-2 minutes, keeping a very close eye on them. Every oven is different and yours may be quicker.
- Cool the muffins in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- These muffins stay fresh for 2 days at room temp in a sealed container. Once fully cooled, they can be frozen in a tightly sealed zip top bag for up to 3 months.
- Use my Icing without powdered sugar or the recipe below.
Make the Icing
- in a small mixing bowl, whisk all the ingredients together until smooth.
- If the icing is too thick, add more water or oj 1 teaspoon at a time.