I said last week how nice the weather has been, but this Saturday it was freezing and raining! We are back to nice weather again, which I’m happy about as I’ve already put away all of my winter clothes and have no plans to take them back out any time soon! With the nice weather, comes delicious summer produce! These muffins are a new favorite in our house. Kai even said they were his new favorite muffins! These strawberry lemon streusel muffins are light and fluffy, and have the perfect summer flavor! They’re delicious enough to eat for breakfast or dessert!

This recipe is super easy to make, and if you don’t have any allergies, feel free to swap out the gluten-free flour for all purpose flour, use butter instead of coconut oil/ghee, and regular sugar instead of coconut sugar! That being said, these muffins are DELICIOUS with the ingredients I’ve listed and you can’t even tell they don’t have more ‘traditional’ ingredients.

What do I need to make these strawberry lemon streusel muffins?

• 1:1 gluten-free flour
• Baking powder
• Baking soda
• Sea salt
• Coconut sugar
• Coconut oil (ghee or butter will also work fine)
• Vanilla
• Eggs
• Dairy-free milk
• Lemons
• Fresh strawberries – I got my Canadian-grown berries from Farm Boy for this recipe!

Looking for more muffin recipes?

• Oatmeal muffins
• Paleo double chocolate muffins
• Double chocolate muffins

Ingredients:

• 2 cups of 1:1 gluten-free flour
• 1 tablespoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of sea salt
• 1/2 cup of coconut sugar
• 1/4 cup melted coconut oil, cooled slightly
• 1 teaspoon of vanilla
• 2 eggs, room temperature
• 3/4 cup of dairy-free milk
• zest of 1 lemon
• 1/4 cup of lemon juice
• 1 heaping cup of diced strawberries
• 3 tablespoons of butter, coconut oil, or ghee
• 1/3 cup + 2 tablespoons of coconut sugar
• 1/2 cup of gluten-free flour

Instructions:

Step 5:

Once the wet ingredients are combined, slowly whisk in the dry ingredients. Gently fold in the strawberries.

Step 6:

Fill the muffin pan wells 3/4 of the way with the batter. Sprinkle the streusel on top of each muffin well. Place the muffin pan in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center of the muffins comes out clean.

Step 7:

Once finished baking, allow the muffins to cool in the pan for 10 minutes before carefully removing them to a wire cooling rack to cool to room temperature. Muffins will keep well stored in an airtight container at room temperature for 5 days. Enjoy!

Notes:

1. I haven’t tried any other flours with this recipe.
2. Any berry would be delicious depending on what you have on hand!
3. Try to use fresh berries. I haven’t tested this recipe with frozen berries, but it should be fine so long as you don’t thaw them first!

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