Fluffy Gluten Free Strawberry Muffins

Gluten free strawberry muffins in muffin paper.

If you or someone you know adheres to a gluten free diet, this gluten free muffin recipe should be in your recipe box. These sweet, cakey corn meal muffins are made with a gluten free flour substitute and studded with fresh strawberries. The best part is the crackly, cinnamon-sugar dome. These light and fluffy gluten free strawberry muffins won’t last long!

mixing dry ingredients together with a whisk.

Gluten Free Eating

I have friends and relatives who adhere to a gluten free diet. In some cases, it’s by medical necessity because of a wheat allergy, for others it just makes them feel better. Whatever the reason, I’ve done a fair amount of gluten free baking to see how it compares to regular recipes. I’ve mixed my own “flours” like in this gluten free banana bread recipe and I’ve swapped my regular streusel for a nut based alternative in these gluten free blueberry muffins.  I’ve also had good success with these almond meal flour pancakes. This was the first time, however, that I tried out a ready made gluten free flour substitute and the results surprised me.

combining wet ingredients in a bowl.

“Flour” For Gluten Free Muffin Recipe

I used Cup 4 Cup gluten-free flour in this muffin recipe. Made for Williams-Sonoma by Thomas Keller and his team of chefs, this flour alternative is as it’s named: a cup-for-cup substitute for regular flour. It produces tender, moist and comparable results to regular all-purpose flour with one caveat.

It doesn’t achieve that “just right” texture, flavor and consistency until AFTER it’s baked.

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If you’re like me and can’t help licking the beaters, this is where it falls short. (I know you’re not supposed to eat raw flour at the risk of salmonella, so I shouldn’t mention it because you know that risk, too. But the simple truth is, we do it. With this flour — you won’t.)

The batter’s consistency is gluey, slick, and wholly unappetizing. That said, when baked into your favorite recipe, it works wonders.

colander of fresh strawberries.

Ingredients For Gluten Free Strawberry Muffins

  • Cup 4 Cup Flour
  • Cornmeal
  • Baking Powder
  • Baking Soda
  • Salt
  • Brown Sugar
  • Eggs
  • Butter
  • Milk
  • Strawberries
  • Cinnamon Sugar
adding strawberries to gluten free muffin recipe.

To Make The Muffins

Like most muffin recipes, this one blends the wet ingredients and dry ingredients in separate bowls before combing them together and folding in the the fruit.


  • Whisk the eggs together, then add the milk. Add the melted butter last (because if you’re like me, it just came out of the microwave and it’s hot — and you don’t want to scramble the eggs).
  • Line a muffin tin with paper liners and spray each liner with vegetable spray. (You don’t want to have to fight to get every crumb out of the muffin tin, right?)
  • Taste the strawberries. If they’re sweet and juicy, fold them directly into the batter.  If they’re a bit on the tart side, you may want to add a tablespoon of sugar and give them a quick toss. However, don’t let the berries sit too long, otherwise they’ll start to give up their juices and it’ll turn your batter a pink color when you fold them in.
making cinnamon sugar topping for muffins before baking.

Do They Taste Like Corn Meal Muffins?

  • While these gluten free strawberry muffins have corn meal in them, they don’t have the dry, crumbly consistency of regular corn meal muffins.
  • These strawberry corn meal muffins are very light and fluffy. Almost cake-like.
  • Unlike many gluten free muffin recipes, these aren’t overly sweet. They’re more balanced and the brown sugar along with the corn meal gives them a beautiful golden hue.  
  • The strawberries bake into pockets of sweet, tart fruit flavor throughout the muffins.
  • A full teaspoon of cinnamon sugar on each muffin, creates a crackly topping that’s irresistible.
sprinkling strawberry muffins with cinnamon sugar.

Baking and Resting

  • Bake the muffins until they are crusty and golden on the outside and a cake tester comes out clean.
  • Remove the gluten free strawberry muffins and let them rest a few minutes before removing them from the pan.
  • Best when served warm.
Gluten Free Strawberry Muffins hot from the oven.

Freezing Gluten Free Muffins

  • Freeze the muffins after they’ve baked and cooled to room temperature. 
  • Place the baked muffins on a baking sheet and freeze until solid, then transfer to a zip top freezer bag. Muffins will keep for up to a month.
  • To reheat: Let the muffins thaw to room temperature and warm for 10 minutes in a 300° oven.
Baked muffins on a marble board.

Fruit Substitutions

If you don’t have strawberries on hand, you can substitute other ripe berries, fresh diced peaches or even pears in the batter.

I served these gluten free strawberry muffins to a mixed group of diners for  brunch and they were happily gobbled up by both camps. Enjoy.

Eating Strawberry Corn Meal Muffin.

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4.59 from 12 votes

Gluten Free Strawberry Corn Muffins

A not too sweet, soft corn muffin riddled with ripe strawberries in every bite. These muffins are tender and light with a crusty cinnamon sugar dome.
Author: Lisa Lotts
Course Breakfast, Side Dish
Cuisine American
Keyword muffins, strawberries
Dietary Restrictions Gluten-Free, Vegetarian
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12


  • 1 ½ cups Cup4Cup gluten free flour or other substitute
  • ½ cup fine ground cornmeal
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • cup packed brown sugar
  • 2 large eggs
  • 6 tablespoons butter melted
  • 1 cup milk
  • 1 cup diced strawberries
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon


  • Preheat the oven to 400°. Line a standard muffin pan with paper liners sprayed with vegetable spray. Set aside.
  • In a medium bowl, whisk together the gluten free flour, cornmeal, baking powder, baking soda, salt and brown sugar. Whisk to combine and set aside.
  • Crack the eggs into a large bowl and whisk briskly. Add the milk and melted butter and whisk to combine. Add the flour mixture to the egg mixture and stir until the ingredients just come together and are moist.
  • Add the chopped strawberries to the cornmeal batter and use a rubber spatula to fold the berries into the batter evenly. Divide the batter among the 12 muffin cups.
  • Mix the sugar and cinnamon together. Sprinkle the cinnamon sugar liberally over the muffins and bake for 15-18 minutes or until a cake tester comes out clean. Let the muffins rest in the pan for a few minutes before serving.


Calories: 210kcal | Carbohydrates: 32g | Protein: 4g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 52mg | Sodium: 170mg | Potassium: 163mg | Fiber: 2g | Sugar: 16g | Vitamin A: 260IU | Vitamin C: 7.1mg | Calcium: 83mg | Iron: 1.1mg

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Need a good gluten free muffin recipe? You'll love gluten free strawberry muffins. Unlike dry, crumbly corn meal muffins, these are moist and tender! #cornmuffinrecipes #glutenfreemuffins

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  1. 5 stars
    I’m confused by the first line:

    1 1/2 cups cup 4 cup

    Is it 1 1/2 cups gf flour or 4 cups?

    1. Cup 4 Cup is the brand of gluten free flour that I used in this recipe. The recipe need 1 1/2 cups of commercially available gluten free flour blend — not to be confused with straight almond flour or other nut flours.

  2. These are so good! I ran out of my gluten free flour mix so I want to use coconut or wild rice flour. Not sure how they’ll turn out. I also want to substitute the brown sugar for maple sugar. Has anyone used those flours.

    1. I think maple sugar would be fine. I haven’t tried it with coconut or wild rice flour, so I’d love to hear how it works for you.

  3. 4 stars
    These came out really good – I used Measure 4 Measure Flour by King Arthur and they came out great. Thanks for the recipe.

  4. Nancy Klepper says:

    5 stars
    What awesome muffins! It’s hard to find a gluten free muffin or bread that resembles and has the texture of one containing gluten. This recipe nails it! I did Substitute the milk with nom-dairy milk due to my dairy allergy. So heavenly delicious! I’m in love, thank you so much!

    1. I’m so happy you like the muffins, Nancy! I agree that many gluten-free muffins miss on texture, but even my gluten-full family didn’t miss a thing with these.

  5. 5 stars
    What a great recipe! Muffins have been a challenge for me and these are so delicious and light. Thank you!

  6. 5 stars
    I live in a small island. My friend is bringing me gluten free flour and frozen strawberries! it is on!

  7. 5 stars
    Yum! These are perfect for summer and spring brunches!

  8. 5 stars
    Never would have thought to use corn meal, so I’m definitely intrigued. Will be saving this for weekend brunch. Thanks!

  9. Sara Welch says:

    5 stars
    These are some really delicious muffins! They go well with my morning cup of coffee! Great way to start my day!