Would you believe me if I told you that the BEST ever strawberry muffin recipe not only came together in 10 minutes, but also happened to be gluten-free? It’s true! My Simple Strawberry Muffins are light, fluffy muffins that are bursting with fresh strawberries, and comes together in a mere matter of minutes. In just 10 minutes, you can have a batch of fresh, homemade muffins that are perfect for breakfast, brunch, or anytime you need a delicious and satisfying treat.
When it comes to a delicious breakfast treat, there is nothing better than a muffin. A slightly sweet, fluffy muffin is the perfect accompaniment to coffee or tea, or is a delicious grab-and-go treat before school or work. My boys and I absolutely love muffins first thing in the morning, but let’s be honest: most grocery store muffins aren’t healthy!
In fact, traditional grocery store muffins are not only filled with ingredients that aren’t necessarily healthy, but also won’t keep you full and satisfied. While there is no such thing as “bad” ingredients, we want to be reaching for foods that will keep us full and satisfied for a while, especially first thing in the morning! There is nothing worse than eating breakfast only to end up hungry less than an hour later. That’s where this recipe comes in.
When we reach for foods with fiber, fruit, and whole foods ingredients, we can not only satisfy our cravings in a healthy way, but keep our bellies full for longer, which is EXACTLY what we want to do! A full and satisfied belly is a happy one, and food should always feel good, from the inside out. 🙂
What You Need to Make This 10-Minute Muffin Recipe
- Egg: You’ll need one egg in order to make these muffins. If you want to make them vegan-friendly, you can also try swapping out the egg for one of these other options!
- Avocado Oil: I like using avocado oil, because it is full of healthy fats, but you can also use melted coconut oil or vegetable oil here, if you prefer.
- Vanilla Extract: A touch of vanilla extract always adds the best flavor to baked goods. Don’t skip the!
- Milk: Pick your favorite milk, dairy or non-dairy, and use it in this recipe. They all work well here!
- Coconut Sugar: I use coconut sugar to make these muffins refined sugar-free, but you can also use traditional white sugar or even brown sugar, if you prefer. If you like a muffin that isn’t super browned, then white sugar is the best option here for that clean coloring.
- Gluten-Free Flour or Oat Flour: While gluten-free flour works best in this recipe, oat flour also works as a wonderful substitute. And if you’re in a pinch, see below for how to make your own oat flour!
- Baking Powder: A little baking powder ensures that these muffins turn out light and fluffy!
- Fresh Strawberries: Fresh strawberries truly make the best muffins! They’re juicy, bursting with flavor, and they don’t bleed into the batter, so you don’t end up with red muffins.
Out of Flour? Use This Simple Oat Flour Hack!
And if you don’t have access to gluten-free flour, don’t sweat it. Oat flour makes a wonderful (and cost-effective) substitute for the gluten-free flour. And the best part about it? It’s simple and easy to make in a pinch. No need to buy expensive bags of oat flour – if you have whole rolled oats and a blender, then you can make oat flour!
Simply follow this recipe to make the best oat flour in less than one minute.
How to Make These Juicy Strawberry Muffins
To make these muffins, start by preheating your oven to 350 F. Next, mix your wet ingredients together in a bowl, then add in the dry ingredients. Mix until your batter just comes together, being careful not to over-mix. Nobody wants tough muffins!
Once your batter comes together, it should be nice and thick. If it is looking too dry, feel free to add in more milk, one tablespoon at a time, until it reaches your desired consistency. Then, chop your strawberries and gently fold them into the batter.
Finally, grease a muffin tin lightly with oil or butter, then transfer your batter to the muffin tin, adding 1-2 spoonfuls to each muffin cavity. Finally, bake your muffins for 20-22 minutes, until they’re golden on top. Once they’re done, remove them from the oven, let cool, and enjoy!
If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.
** Photography by Tanya Pilgrim
Ingredients
- 1 Egg
- ¼ Cup Avocado Oil, or substitute melted coconut oil or vegetable oil
- 1 Teaspoon Vanilla Extract
- ¾ Cup Milk of Choice
- ½ Cup Coconut Sugar, or substitute white sugar or brown sugar
- 1 ½ Cups Gluten-Free Flour or Oat Flour
- 1 Teaspoon Baking Powder
- 1 ½ -2 Cups Fresh Strawberries, chopped
Instructions
- Start by preheating your oven to 350 F.
- Next, mix your wet ingredients together in a bowl, then add in the dry ingredients.
- Mix until your batter just comes together, being careful not to over-mix.
- Once your batter comes together, it should be nice and thick. If it is looking too dry, feel free to add in more milk, one tablespoon at a time, until it reaches your desired consistency.
- Then, chop your strawberries and gently fold them into the batter.
- Finally, grease a muffin tin lightly with oil or butter, then transfer your batter to the muffin tin, adding 1-2 spoonfuls to each muffin cavity.
- Finally, bake your muffins for 20-22 minutes, until they’re golden on top.
- Once they’re done, remove them from the oven, let cool, and enjoy!
Rate & review
SELECT A RATING and tell me what you think!
What others are saying
These are so so so good, they are a staple in our house. My 4 year old eats or rather devours one of these for breakfast every morning and makes a great snack option too. Highly highly recommend these!!
Yay! That makes me SO happy to hear, Gazal! Thank you so much for making this recipe, and for leaving such a kind review!
I tried these with almond flour which which might have caused an issue? They took much longer to cook…maybe temperature of strawberries contributed as well.
Hi! Do you think I can use buttermilk for the milk? Thanks!
Hi Kathy! Unfortunately this recipe has not been tested with buttermilk, so I cannot guarantee that the muffins will turn out the same.
I made this as directed almost an hour later and they are just now almost done. Idk what the issue whether it’s the temperature or as someone mentioned the strawberrys.
Oh no, I’m sorry to hear that! Did you follow the recipe as directed?
These muffins are bursting with juicy strawberry flavor! Just the right balance of tart and sweet! The recipe is so easy, using everyday ingredients. Come together so fast – you’ll be going back for seconds!
I am so thrilled that you enjoyed them, Cathi! Thank you so much for making this recipe and for your review!