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Strawberry Muffin on wooden board with box of strawberries in background

Gluten Free Strawberry Muffins

These Gluten-free Strawberry Muffins are a delightful treat during strawberry season. Serve with a slather of butter and/or a favorite jam or jelly.
Course Muffins
Cuisine Canadian
Keyword gluten-free, gluten-free muffins, Gluten-free Strawberry Muffins, muffins, strawberry muffins
Servings 12
My Island Bistro Kitchen Barbara99


  • ¾ cup sorghum flour
  • 1/3 cup gluten-free quick cooking rolled oats
  • ¼ cup brown rice flour
  • ¼ cup almond flour
  • ¼ cup gluten-free oat flour
  • tbsp potato starch
  • 2 tbsp ground chia seeds
  • 1 tbsp + ¾ tsp tapioca starch
  • tsp xanthan gum
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cardamom
  • 1/8 tsp ground nutmeg
  • ½ cup light brown sugar, lightly packed
  • 2 large eggs, room temperature, lightly beaten
  • ¼ cup coconut oil
  • 2 tbsp pure maple syrup (no artificial substitutions)
  • tsp pure vanilla
  • ½ cup Greek-style vanilla yogurt (or ¼ cup plain vanilla yogurt + ¼ cup sour cream)
  • 2 tbsp whole milk mixed with ¼ tsp lemon juice (let sit 5 minutes before using)
  • cups fresh strawberries, diced (apx. 8 oz)
  • 3 - 4 tsp turbinado sugar (optional)


  1. Set out the eggs, yogurt, and whole milk to bring them to room temperature. If using solid coconut oil, melt and cool it completely before proceeding with recipe.
  2. Preheat oven to 475°F.
  3. Prepare 12 muffin cups (each at least ½-cup capacity) by spraying each muffin cup with cooking spray or greasing individually.
  4. Whisk the flours, rolled oats, starches, ground chia seeds, xanthan gum, baking powder, baking soda, salt, and spices together in a large bowl. Make a well in the center of the dry ingredients. Set aside.

  5. In separate medium-sized bowl, or large measuring cup, whisk together the brown sugar, eggs, coconut oil, maple syrup, and vanilla. Stir in the yogurt and milk.
  6. Pour wet ingredients into well in dry ingredients. With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix. Gently fold in 1 cup of the diced strawberries. Batter will appear very thick, stiff, and somewhat dry at this point. This is normal for this recipe.
  7. Spoon batter into prepared muffin cups, filling each cup to the rim. Sprinkle remaining ½ cup of diced strawberries over the muffins and sprinkle each muffin with a few grains of turbinado sugar, if desired. Transfer muffins to pre-heated oven and immediately reduce oven temperature to 400°F. Bake for apx. 20 minutes, or until muffins are just firm to the touch and a cake tester inserted into center of a muffin comes out clean. Do not overbake or muffins will be dry. Remove from oven and let muffins rest in pan for 5 minutes then gently remove from pan and transfer to wire rack to cool completely.

Recipe Notes

Yield: 12 standard-sized muffins