Enjoy the taste of spring year-round with this recipe for Gluten-Free Strawberry Muffins using frozen strawberries!
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Every year during peak strawberry season (April-June), we buy organic strawberries whenever we find them. I try really hard to buy fruits and vegetables during their natural growing season; for us spring means strawberry season.
I go grocery shopping A LOT (like most food bloggers) and you can bet I will have a package or two in my cart during each spring grocery trip. This year we bought so many strawberries that it was impossible for us to eat all of them.
Are you wondering what we did with all of the extras? We froze them!
I clean and dry the strawberries, then dice them up and put them into freezer bags. It’s the best way for me to enjoy organic strawberries year-round.
Gluten-Free Strawberry Muffins
One of my favorite ways to use all of my extra strawberries is by making muffins. This year, I wanted to make sure my muffins were totally organic so I incorporated new I Can’t Believe It’s Not Butter! It’s Organic buttery spread. In fact, recently I have been using it in all of my baked goods recipes.
It’s Organic is gluten-free, non-GMO and contains no artificial flavors or preservatives. Made with real, simple ingredients, it is perfect for my gluten-free strawberry muffin recipe.
To get started, I combine all of the dry goods in a medium bowl (including my favorite gluten-free flour). Then, I melt some of the It’s Organic spread in the microwave and whisk it with an egg and some milk in a small bowl. The liquid mixture then gets stirred into the dry mixture and I fold in the strawberries.
If you’re lucky enough to be using fresh strawberries for this recipe, you will should bake the muffins for 1 minute less.
Baking tip: While I did spray my muffin tin with non-stick spray, muffin liners may make the cooling process easier. Sometimes the strawberries like to sink to the bottom and when they bake they get sweet and gooey.
Once your muffins have cooled, it’s time to top them with an easy glaze. I mix a cup of powdered sugar, 1 tablespoon of milk, and 1 tablespoon of melted I Can’t Believe It’s Not Butter! It’s Organic spread to create a delicious topping.
It’s the easiest glaze to make and it’s perfect for topping these gluten-free muffins.
If you’re looking for more recipe inspiration, check out more I Can’t Believe It’s Not Butter! recipes. Want more? You can also enjoy the unbelievable taste of I Can’t Believe It’s Not Butter! It’s Vegan buttery spread.
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- 1 1/2 cups gluten-free flour
- 3/4 cup white sugar
- 1/2 teaspoon kosher salt
- 2 teaspoons baking powder
- 1/3 cup I Can't Believe It's Not Butter! It's Organic spread
- 1 large egg
- 1/2 cup milk
- 1 cup frozen sliced strawberries
- 1 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon I Can't Believe It's Not Butter! It's Organic spread, melted
- Preheat oven to 400 degrees. Fill a muffin tin with liners or grease a muffin tin with I Can’t Believe It’s Not Butter! or non-stick spray.
- In a medium mixing bowl, whisk together the gluten-free flour, sugar, salt and baking powder. Set aside.
- In a glass measuring cup, melt the I Can't Believe It's Not Butter! It's Organic spread. When melted, add the egg and milk. Whisk the liquid together in the measuring cup, then add it to the mixing bowl. Whisk until just combined - batter should be slightly lumpy. Fold in strawberries with a spatula.
- Pour batter into muffin tin. Bake approximately 15 minutes, or until a toothpick stuck in the middle of the muffin comes out clean. Let cool before removing from muffin pan.
- In a small bowl, mix the powdered sugar, milk and melted It's Organic spread until the lumps are gone. When the muffins are cool, drizzle the glaze over the muffin tops.
Amount Per Serving: Calories: 213Total Fat: 7gSaturated Fat: 4gCholesterol: 33mgSodium: 152mgFiber: 2gSugar: 24gProtein: 3g