Gluten Free Fruit Muffins are bursting with juicy blueberries, tangy rhubarb, and sweet strawberries in every bite.

Each muffin is packed with vibrant fruit pieces, creating a delightful contrast of flavors and textures.

This delicious recipe yields 12 muffins.

The muffins have a soft, tender crumb that’s surprisingly fluffy for a gluten-free treat.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making these Gluten Free Fruit Muffins I diced up some rhubarb.

Then I also cut up some strawberries and measured out some blueberries.

 Next I melted some butter in the microwave.

Then I stirred the melted butter into some granulated sugar, large eggs and vanilla extract in a large mixing bowl.

Next I added some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, baking powder, ground cinnamon, ground nutmeg and salt to the mixing bowl.

After stirring the ingredients together until almost combined I poured in some almond milk.

After the milk was well combined I folded in the cut up rhubarb, strawberries and blueberries.  

Then I sprayed a muffin pan with cooking spray.

I scooped the muffin batter into the prepared muffin pan, filling almost to the top.

Then I placed the muffin pans into a preheated 400F oven for 10 minutes.  Then I reduced the heat to 350F for 8 – 10 more minutes or until a toothpick inserted in the center came out clean.

After removing the muffins from the oven I allowed them to cool in the pan for a few minutes.

After a few minutes I transferred the Gluten Free Fruit Muffins to a cooling rack.

The strawberries add a natural sweetness that balances the tartness of the rhubarb beautifully. Blueberries melt into little pockets of jammy goodness throughout the muffin.

These muffins are hearty enough for breakfast but sweet enough for an afternoon treat.

Whether enjoyed warm or at room temperature, each bite of Gluten Free Fruit Muffins delivers a cozy, summery burst of flavor.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Muffin Recipes You Will Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make These Gluten Free Fruit Muffins:

• 1/4 cup butter (melted)
• 1/2 cup granulated sugar
• 2 eggs, large
• 1 tsp vanilla extract
• 2 cups Gluten Free 1 to 1 Flour Blend (I used Bob’s Red Mill)
• 2 1/2 tsp baking powder
• 3/4 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp ground nutmeg
• 2/3 cup almond milk
• 1/3 cup rhubarb, diced
• 1/3 cup blueberries
• 1/3 cup strawberries, diced 

How to Make Gluten Free Fruit Muffins:

1. Preheat oven to 400F and spray muffin pan with cooking spray.
2. Dice the rhubarb and strawberries.  Measure out the blueberries.
3. Melt the butter in the microwave.
4. Stir the melted butter into the granulated sugar, eggs and vanilla extract in a large mixing bowl with a large spoon until well combined.
5. Measure in the Gluten Free 1 to 1 Baking Flour, baking powder, ground cinnamon, ground nutmeg and salt. Stir until almost combined.
6. Stir in the almond milk.
7. Fold in the diced rhubarb, strawberries and the blueberries.
8. Scoop muffin batter into the prepared muffin pan.
9. Bake in 400F oven for 10 minutes and then reduce heat to 350F for 8 – 10 more minutes or until a toothpick inserted in center comes out clean.
10. Remove from oven and allow to cool for a few minutes in pan before moving them to a cooling rack.
11. Serve and enjoy!

FAQS:

What should I serve with mini chocolate chip muffins?

Gluten free fruit muffins pair well with both sweet and savory options! Here are some tasty ideas depending on the occasion:

For Breakfast or Brunch

• Greek yogurt or plant-based yogurt with a drizzle of honey or maple syrup

• Scrambled eggs or a veggie omelet for some protein

• Fresh fruit or a fruit salad to complement the muffin flavors

• Nut butter (like almond or peanut) for spreading or dipping

• Smoothies—berry, banana, or green ones work great

For Snacks or Tea Time

• Herbal tea (like chamomile, mint, or fruity blends)

• Iced coffee or cold brew for a refreshing contrast

• Cheese slices—try mild goat cheese or cheddar

• Jam or compote for an extra fruit boost

• A small handful of nuts or trail mix for a crunchy side

For a Light Dessert Plate

• Whipped cream or coconut whip

• Chocolate drizzle or melted chocolate for dipping

• Vanilla ice cream (dairy or non-dairy) if you’re going fancy

What substitutions can I make in gluten free fruit muffins?

Blueberries, rhubarb, and strawberries bring sweetness, tartness, and moisture to gluten free muffins. If you’re looking to switch things up, here are substitution ideas based on what you want to change or highlight:

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Fruit Substitutions

Instead of blueberries:

• Blackberries

• Chopped cherries

• Diced peaches

• Raspberries (note: may add more moisture)

Instead of strawberries:

• Diced mango

• Chopped nectarines

• Cranberries (fresh or dried, for tartness)

• Apples (peeled and finely chopped)

Instead of rhubarb:

• Chopped tart apples (like Granny Smith)

• Diced plums

• Pomegranate arils (for pop and tartness)

• Gooseberries (if available—similar zing!)

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Dry Ingredient Swaps

If you want to change the flour blend:

• Use almond flour for richness (pair with a starch like tapioca)

• Use oat flour (certified gluten free) for a heartier muffin

• Try a store-bought gluten free all-purpose mix if you’re blending your own

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Other Dairy-Free Options (if needed)

• Swap almond milk with oat, or coconut milk

• Use dairy-free yogurt or sour cream for moisture and tang

• Use coconut oil or vegan butter instead of regular butter

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Sweetener Swaps

• Honey → maple syrup, agave, or coconut sugar

• White sugar → brown sugar, maple sugar, or date sugar for warmth

• Reduce sugar slightly if using very ripe fruit

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Egg Replacements (for egg-free)

• 1 egg = 1 tbsp ground flaxseed + 3 tbsp water (let sit 5 min)

• Unsweetened applesauce or mashed banana (¼ cup per egg)

How do I store gluten free fruit muffins?

Storing gluten free fruit muffins properly helps keep them fresh and prevents them from drying out or going soggy. Here’s how to do it:

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Short-Term (1–3 days)

Room Temperature:

• Let muffins cool completely before storing (to avoid sogginess).

• Place in an airtight container lined with a paper towel. Add another paper towel on top to absorb moisture.

• Store in a cool, dry spot away from sunlight.

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Medium-Term (up to 1 week)

Refrigerator:

• Best for muffins with juicy fruits like strawberries and rhubarb.

• Store in an airtight container with paper towels as above.

• Let come to room temperature or warm slightly before serving to restore texture.

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Long-Term (up to 3 months)

Freezer:

• Wrap each muffin individually in plastic wrap or parchment paper.

• Place wrapped muffins in a freezer-safe bag or container.

• Label with date for easy tracking.

• To thaw: let sit at room temp for 1–2 hours or microwave for 20–30 seconds.