These gluten free strawberry muffins are delicious. And they were made by my fifteen year old daughter.
I know strawberry season is almost over, but these muffins were so good I knew I had to share the recipe and I really think these would work well with raspberries or blueberries too. So you could easily adapt them using a different berry if you don’t have strawberries.
My daughter wanted to bake something recently and found a recipe for a strawberry cupcake in a cookbook we had. She wanted to adapt it to be gluten free and she also wanted more of a muffin than a cupcake, so we talked about what she needed to do to adapt the recipe.
I have been trying to work with my girls on adapting recipes to be gluten free. They both eat gluten free, so it is a skill that will be very helpful in the future. Yes, it takes time to explain the hows and whys of what you do, but I know it will be worth it.
And my daughter did a great job with this recipe. The gluten free strawberry muffins were so good and were gone in no time. Even my son who is not usually a fan of strawberries enjoyed these.
I plan to make some this week to stock the freezer and I think I might add in some blueberries since I have a lot of blueberries in the garden right now.
Gluten Free Strawberry Muffins
Gluten free strawberry muffins are an easy and delicious breakfast treat.
Ingredients
- 2 cups rice flour
- 3/4 cup sweet rice flour
- 1/2 cup cornstarch
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup butter, softened
- 2 1/4 cup sugar
- 1 teaspoon vanilla
- 3 eggs plus 1 egg white
- 1 cup milk
- 2 cups chopped strawberries
Instructions
- Preheat oven to 350 degrees.
- In a bowl combine rice flour, sweet rice flour, cornstarch, baking powder, and salt. Set aside.
- In a mixing bowl cream butter, sugar, and vanilla. Add in eggs one at a time until mixed in well.
- Add half of flour mixture to butter-sugar mixture.
- Add milk and mix just until combined.
- Add remaining flour and mix just until combined.
- Fold in strawberries.
- Divide batter among muffin cups that have been lined or greased well.
- Bake for 22-25 minutes.
Notes
Other berries can be used in place of strawberries.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 316Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 59mgSodium: 303mgCarbohydrates: 50gFiber: 1gSugar: 26gProtein: 3g
Nutritional values are approximate and aren't always accurate.
I don’t know, Lynn…these sound more like cupcakes to me! Not that that’s bad, of course! I was wondering if you’ve tried the healthier g-free flour options yet…like sorghum, teff, quinoa, etc……because there’s more to baking than the white rice flours and starches. At least go for some (superfine) brown rice flour…please??? Start with a little here and a little there…and, pretty soon, you’ll get their taste buds on board! (I’m just now starting to play with some of the “bean” flours more…green pea, for one, in wraps! Pretty good stuff!) I don’t want to be a downer but I do want you (and your kids!) to not encounter sugar issues down the road…and all the white stuff is still all the white stuff…..and muffins are one of easiest foods where you can include the not-as-light flours. Just a thought…..
Lynn-When you list “rice ” flour is that brown rice flour?
Either brown rice or white rice flour will work in this. I often use a combo of both in recipes.
Hi! Thanks for the recipe. I just made em! I substituted the flours for quinoa, almond, and chickpea flour and used coconut oil. I was hesitant to use that much sugar but I did and it is way too much! I wouldve used just one cup or maybe some honey.
I wouldve loved the recipe though back when I was 12 and loved everything sugar!
Thank you
Daniella
I started making these muffins and noticed that there is requirement for Guar or Zantham Gum?
I really don’t want to “dump” any gluten-free products since they are expensive to make. PLEASE HELP ME ASAP?
I don’t use gums in most of my muffins because I find that the texture is better without the gums. For most things you do need the gums, but for muffins I just prefer it without.