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Gluten Free Strawberry Muffins

Gluten Free Strawberry Muffins Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Calories: 221
Ingredients Method Notes

Ingredients
  

  • 2 cups (280 g) gluten free all purpose flour blend
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 cup plus 2 tbsp (125 g) granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup plain whole milk yogurt
  • 1/3 cup neutral oil
  • 1 tsp vanilla extract
  • 1 1/4 cups diced fresh strawberries
  • 1 tbsp coarse sparkling sugar for topping (optional)

Method
 

  1. Preheat oven to 375°F (190°C) and line a 12 cup muffin tin. Whisk flour, baking powder, baking soda, and salt in a large bowl.
  2. In a medium bowl, whisk sugar, eggs, yogurt, oil, and vanilla until smooth.
  3. Pour wet into dry and stir just until combined. Gently fold in the strawberries.
  4. Divide batter among muffin cups, top with extra berries and coarse sugar.
  5. Bake 22 to 25 minutes until golden and a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a rack. Serve warm.

Notes

If your yogurt is very thick, thin it with a teaspoon of milk so the batter comes together easily. The muffins freeze well, wrap individually and store up to 2 months.