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5 from 1 vote

Strawberry & Cream Muffins

Strawberry picking makes great memories for the kids. Continue the tradition by letting them help bake these muffins.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Keyword: gluten-free strawberry muffin recipe, gluten-free strawberry muffins, strawberries and cream muffins
Servings: 12 muffins
Author: Renee - www.raisinggenerationnourished.com


  • ¾ cup soft butter if you are dairy free use soft lard or coconut oil
  • ¼ - 1/3 cup organic pure cane sugar or sucanat honey could work I think
  • 2 flax eggs if you can handle eggs use 2 eggs!
  • Juice of one lemon
  • 1 cup sorghum flour
  • 1 cup white rice flour
  • 1 cup tapioca flour
  • 1 tsp aluminum free baking powder
  • 1 tsp baking soda
  • ½ tsp sea salt
  • 1 ½ cups whole sour cream if you are dairy free use whole coconut milk yogurt
  • 1 ½ - 2 cups fresh strawberries chopped.


  • Blend the butter, sugar, flax eggs, and lemon juice with a hand beater until just combined.
  • Add the rest of the ingredients EXCEPT the strawberries, and beat.
  • Add the strawberries and fold in.
  • Bake in silicone muffin cups, paper cups, or buttered muffin tin at 375 for 25-30 minutes. Check around that 20 minute mark in case our ovens run differently.