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Gluten-Free Strawberry Lemon Muffins

Servings: 12
Author: tessa



  • 3/4 cup almond flour
  • 3/4 cup tapicoa flour
  • 1/2 cup brown rice flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon xanthum gum
  • zest from one lemon
  • 2 1/4 cups diced strawberries about 8-10 ounces, divided


  • 1/2 cup butter or coconut oil softened
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • Juice from 1/2 lemon plus enough yogurt or milk to make 1/2 cup (I used plain yogurt)


  • Preheat oven to to 350° F and prepare a 12 cup muffin tin.
  • In a large bowl, whisk all the dry ingredients except for the strawberries and then stir in 2 cups of the strawberries. This keeps them from turning your muffins pink! Reserved strawberry pieces are for the tops.
  • In the bowl of a mixer, beat the butter and sugar.
  • Add the vanilla and eggs, beating well, followed by the lemon juice and yogurt or milk mixture.
  • Pour the liquids into the dry ingredients and gently fold until a thick batter is formed and ingredients are incorporated.
  • Fill muffin cups 3/4 full. Press a few additional diced pieces of strawberries into the tops, if you want them to look pretty.
  • Bake in a preheated oven for 16-20 minutes until the the tops are just set and slightly golden.