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Fresh and Easy Gluten Free Strawberry Lemon Muffins

The best way to make your brunch game flawless- make a batch of my Fresh and Easy Gluten Free Strawberry Lemon Muffins! 

Strawberry season is upon us! When you see lush and soft strawberries in the local markets, the hue of red will catch your eye and you know they are plump and ready to eat. And what a better way to enjoy them in a quick and easy summer muffin!

Why you will love this Fresh Strawberry Lemon Muffin recipe

These delicious muffins are gluten free, moist and quite tasty. They freeze well and are great for a light delicious breakfast or quick snack. 

They are gorgeous and perfect for summer brunches and breakfast boards. 

Easy strawberry lemon muffins use common ingredients and juicy strawberries.

Looking for more Gluten Free Muffin recipes? Try my Moist Vegan Banana Blueberry Muffins and also for chocolate lovers, check out my Chocolate Hazelnut Muffins .

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upclose of strawberries
Strawberry season is coming soon!

Ingredients needed for these Gluten Free Muffins

  • gluten free all purpose flour
  • cornmeal
  • baking powder
  • baking soda
  • granulated sugar
  • demerara sugar- this makes the tops of the muffins irresistible.
  • fine sea salt
  • fresh strawberries – definitely use fresh. I don’t recommend frozen strawberries in this recipe.
  • buttermilk
  • eggs
  • ghee- butter can be used as well
  • lemon- you will use both the fresh lemon juice and lemon zest

There is a secret ingredient in here: Thyme. Thyme and Fresh Lemon are a delicious combo, especially for savory dishes. But have you tried it with baking? Before you think about omitting thyme from this recipe, try something new and test out this flavor combination! I use dried thyme for these strawberry muffins and then I garnish with fresh. {garnishing is optional} 

How to prepare Fresh Strawberry Lemon Muffins

  1. First you will preheat the oven to 400 degrees.
  2. In large bowl, combine the gluten free flour plus all the other dry ingredients. Gently whisk together.
  3. In a separate bowl add the wet ingredients: combine the buttermilk, eggs, ghee, lemon zest and lemon juice. Give it a stir to combine and then add to the dry ingredients. 
  4. Line pan with muffin liners and spoon batter evenly into the 12 cups.
  5. Place the sliced strawberries on top, about 2-3 slices each muffin. Then sprinkle the muffin tops with the demerara sugar for a nice coating.
  6. Bake the muffins in the oven for 20 minutes, until golden brown . A toothpick should come out clean when inserted in the center of a muffin.
  7. Remove from the oven when done and set aside to cool for 10 minutes. 
  8. Transfer the muffins to a wire rack. Store in an airtight container.

Can I freeze these muffins?

You can bake off a batch, let them cool completely to room temperature, then individually wrap them in a freezer safe zip lock or a freezer safe air tight container. You can reheat the muffins in the microwave for 30-40 seconds.

Ways to enjoy these Fresh Strawberry Lemon Muffins

I eat these as is – fresh out of the oven. Warm muffins are hard to resist! Sometimes the roof of my mouth suffers because I don’t always wait til they are cooled enough LOL ! But there are some toppings or spreads that you can put on these that your taste buds will thank you for later. 

Here are some suggestions:

  • strawberry jam { I mean why not? Bring it!}
  • lemon curd
  • sweet lemon glaze
  • cream cheese
  • butter {wait, melted butter?!}
  • honey
  • honey butter {I’m making myself hungry!}

Other substitutions for these breakfast muffins

If you don’t have buttermilk, you use can use regular milk with a tinge of vinegar or plain yogurt or greek yogurt. Ghee can be swapped out with regular unsalted butter. Demerara sugar can be replaced with turbinado sugar. You can also create a crumble topping with all purpose flour, sugar and butter. Lastly, I highly recommend fresh strawberries for this recipe, however you can use frozen but make sure you defrost them and drain the excess juices.

Some great additions to add into this strawberry lemon muffin recipe is chia seeds or poppy seeds.

This delicious muffin recipe can be made with other fresh berries as well such blackberries, raspberries or blueberries. Trying new fresh fruits into the mix is a great way to experiment in the kitchen!

Lemon strawberry muffins doesn’t have to made gluten free. You can use regular all purpose flour or whole wheat flour. 

Tip for making fresh strawberry lemon muffins

While the best thing about muffins is that they are simple and quick, often times baked goods can turn out dry. For best results, follow these tips to make baking easy muffin recipes a breeze:

  • Avoid over mixing the muffin batter. always combine flour gently and when adding the wet ingredients, only mix until its incorporated.
  • Allow time for your oven to preheat. It is always best to preheat an hour before baking to ensure it is the proper oven temperature.
  • Ensure you are the using the proper measurements of all the ingredients.
  • Always check for doneness. Ovens can vary.
strawberry muffin being ate
Goodness is every bite.

Why I created this recipe

I enjoy muffins from time to time. Costco muffins used to be my favorite but as I have changed my eating habits, homemade gluten free muffins are more my jam.

The flavor combination is insanely delicious and the cornmeal gives these muffins a nice textured top.

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fresh strawberry lemon muffins

Fresh and Easy Gluten Free Strawberry Lemon Muffins

Kristina Cadelina
Fresh and Easy Gluten Free Strawberry Lemon Muffins: Soft and Lush Fresh Strawberries blanketed in lemon and thyme along with a mix of cornmeal and gluten free flour.
5 from 1 vote
Prep Time 15 minutes
Cook Time 20 minutes
Course Breakfast, Brunch
Cuisine American
Servings 12
Calories 221 kcal



  • 1 1/2 cups gluten free flour
  • 1/2 cup cornmeal
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup white sugar
  • 2 tablespoons demerara sugar for dusting
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon dried thyme
  • 1 cup strawberries sliced, plus a few more for garnish
  • 3/4 cup buttermilk
  • 2 large eggs
  • 2 tablespoons ghee
  • 1/2 lemon lemon zest and lemon juice using 1/2 of the lemon


  • Preheat the oven to 400 degrees.
  • In a large bowl, combine the gluten free flour plus all the other dry ingredients. Gently whisk to combine.
  • In a separate medium bowl , combine the buttermilk, eggs, ghee, lemon zest and lemon juice. Give it a stir to combine and then add to the dry ingredients. 
  • Combine with a rubber spatula.
  • Using a lined muffin tin, divide the batter evenly into the 12 cups.
  • Place sliced strawberries on top, about 2-3 slices each muffin. Then sprinkle the top of the strawberries and the muffin with the demerara sugar.
  • Put the muffins in the oven for 20 min and bake until a toothpick comes out clean in the center.
  • Remove when done and set aside to cool for 10 minutes.
  • Then transfer the muffins to a cooling rack. Store in an airtight container.


Calories: 221kcalCarbohydrates: 37gProtein: 4gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 38mgSodium: 965mgPotassium: 79mgFiber: 2gSugar: 4gVitamin A: 69IUVitamin C: 7mgCalcium: 75mgIron: 2mg
Keyword Breakfast Muffins, Strawberry Lemon
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