Ingredients:

  • 2 cups (280g) gluten-free all-purpose flour blend
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) baking soda
  • 1/2 tsp (3g) salt
  • 2 large eggs
  • 1/2 cup (120ml) whole milk
  • 1/3 cup (80ml) neutral oil
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (225g) fresh strawberries, diced
  • 1 tbsp (8g) gluten-free flour

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a standard 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the gluten-free flour blend, granulated sugar, baking powder, baking soda, and salt.
  3. Create a well in the center of the dry ingredients and pour in the eggs, milk, oil, and vanilla extract. Stir with a spatula until just combined and the batter is thick and velvety.
  4. In a small separate bowl, toss the diced strawberries with 1 tablespoon of gluten-free flour until coated.
  5. Gently fold the coated strawberries into the batter using a cut and fold motion to avoid overmixing.
  6. Divide the batter evenly among the 12 muffin cups.
  7. Bake at 425°F (218°C) for 5 minutes, then without opening the oven door, reduce the temperature to 350°F (175°C) and bake for an additional 15 minutes.
  8. Remove from oven when a toothpick inserted into the center comes out clean and tops are golden brown.