These fluffy Low FODMAP Blueberry muffins are packed with juicy blueberries and made with ingredients that are easy on your gut. They are perfect as a snack, dessert, or even breakfast!
These muffins are made with gluten-free flour (low FODMAP alternative to wheat flour) because wheat products tend to be higher in FODMAPs.This recipe also follows the recommended low fodmap serving of blueberries. I highly recommend downloading the Monash University FODMAP App to learn more about the low FODMAP ingredients and serving amount.
If you want more sweet Low FODMAP snacks, you can check out this Low FODMAP Banana Bread.
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🌟 Recipe Highlights
- Easy to make. These muffins require only 8 simple ingredients and are super simple to make!
- You can’t taste that they are low FODMAP. These muffins taste just like regular blueberry muffins.
- Light and fluffy texture. Even though these muffins use gluten-free flour, they still have that perfectly soft and airy texture.
🫐 Ingredients and Substitutes
Butter. The butter gives richness, tenderness and structure to the muffins however you can also use coconut oil.
Eggs. The eggs are going to make these muffins so soft and fluffy. I haven't tested this recipe with any egg substitutes.
Lactose-free milk. To make it dairy-free you can use almond or rice milk.
Vanilla extract. You can also use almond extract
Gluten-Free Flour. I recommend Bob’s Red Mill Gluten-Free 1:1 Baking Flour. Regardless of which flour brand you choose to use, just make sure that it contains xanthan gum. Xanthan gum is the binding agent in gluten-free baking.
Brown Sugar adds a deeper flavor and moistness to the muffins, however you can also use white sugar.
Baking powder. The baking powder is quite important as it gives the muffins light and airy texture.
Fresh blueberries. I recommend using fresh blueberries because frozen blueberries will almost "melt" when you bake the muffins. If you use fresh blueberries, they will be more intact after baking and will sometimes still "burst" when you bite into them.
🔖 Low FODMAP Notes
Below I list certain ingredients for this recipe that have suggested serving sizes to remain low FODMAP. The information comes from the Monash App. If possible work with a trained dietitian for a more personalized approach. For more low FODMAP serving size information, please refer to the Monash FODMAP app and FODMAP Friendly Website.
- Gluten-Free Flour. Bob’s Red Mill Gluten-Free 1:1 Baking Flour isn’t certified low FODMAP flour in the Monash App, however, according to the ingredients listed it looks like it doesn’t contain any high FODMAP ingredients. If you decide to use another type of flour, I recommend that you read the ingredients and use the Monash App to check if some are high FODMAP. According to the Monash App, All Purpose Gluten-Free Flour by Schar is certified to be low FODMAP.
- Almond milk is low FODMAP in servings of 1 cup (250 mL) or 240 grams. Make sure to use pure almond milk without any additions.
- Butter is low FODMAP at 1 tablespoon per meal. This recipe uses 4 tablespoons but it makes 12 muffins.
🥣 How to make these Low FODMAP Muffins
Step 1: Make the Batter
In a medium bowl combine all the dry ingredients. In another bigger bowl combine all the wet ingredients. Slowly add the dry ingredients to the bowl with the wet ingredients and mix well to combine. Fold in half of the blueberries. Be careful not to over mix as you can mash the blueberries in the process.
Step 2: Bake
Line a tin with muffin liners and Divide the batter evenly into the lined muffin tin cups. Top the muffins with more blueberries and bake at 350°F for about 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove the muffins from the oven and let them cool for 10 minutes before serving.
📔 Storage tips
You can store these muffins in an airtight container at room temperature for 3-4 days. Freeze for up to 3 months.
🧈 What to serve it with
Even though these blueberry muffins are delicious on their own, here are a few suggestions what you can serve them with:
- Peanut Butter. This is great to add some protein.
- Butter. Spreading a little bit of butter on warm muffins will make the muffins more tender and takes the flavor to a whole new.
- Lactose-free cream cheese. The combo of blueberries and cream cheese is just so good!
Did you make these Muffins? Tell me about it! Leave a ⭐ REVIEW and COMMENT below!
Recipe
Low FODMAP Blueberry Muffins
Ingredients
- 4 tablespoon butter melted
- 2 eggs
- 1 cup lactose-free milk
- 1 teaspoon vanilla extract
- 2 cups gluten-free flour*
- 1 cup brown sugar
- 1 tablespoon baking powder
- 2 cups blueberries
Instructions
- Preheat the oven to 350°F and line up a muffin tin with muffin liners.
- In a medium bowl combine all the dry ingredients. In another bigger bowl combine all the wet ingredients.
- Slowly add the dry ingredients to the bowl with the wet ingredients and mix well to combine.
- Fold in half of the blueberries. Be careful not to over mix as you can mash the blueberries in the process.
- Divide the batter evenly into the lined muffin tin cups. Top the muffins with more blueberries and bake at 350°F for about 25 to 30 minutes or until a toothpick inserted into the center comes out clean
- Remove the muffins from the oven and let them cool for 10 minutes before serving.
Lana says
These muffins tasted so good!